This recipe is infused with wonderful Asian flavors and a hint of heat and sweet with the pickled ginger and jalapeño. I use fresh corn in the summer as it’s readily available and wonderfully fresh. If you don’t want to use shrimp, any seafood would be just fine. I used Royal Reds with which are local to the gulf coast here in Florida and slightly smaller and sweeter than the classic variety, but any fresh seafood would be great! The fresh squeezed lime and mint are a nice bright finish. Serve with steamed sushi rice and a green salad and you have a beautiful, healthy summer meal.

serves 2-4


Love the infusion of Asian flavors in this dish and the summer colors

for corn and shrimp:

  • 1 lb shrimp, peeled and deveined
  • Kosher salt and pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • fresh squeezed lime juice
  • 4 medium ears fresh yellow corn
  • 4 medium scallions, thinly sliced
  • 4 mini bell peppers (orange, red, yellow), sliced into thin rings
  • 3 tablespoons neutral flavored cooking oil (I love canola)
  • 1/4 teaspoon kosher salt
  • 2 cups steamed green beans, stems trimmed, 1 inch long
  • 1 cup halved cherry or San marzano tomatoes
  • 3 tablespoons fresh mint leaves, roughly torn or chopped
  • 3 teaspoons black sesame seeds

for miso pickled ginger dressing:

  • 2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • Juice of one lime fresh lime juice
  • 3 teaspoons light brown sugar
  • 1 tablespoon minced pickled ginger
  • 2 teaspoons chili garlic sauce
  • 1 small jalapeño, seeded, fine dice
  • 2 tablespoons neutral oil (grapeseed, vegetable)


for miso pickled ginger dressing:

In a large measuring cup, combine all ingredients for dressing and whisk together until sugar and miso has dissolved into a creamy, smooth consistency. Set aside.

for corn salad:

Heat a grill pan with a tablespoon of oil to medium high heat. Season corn with a bit of salt and pepper and place on heated grill pan, turning every 2 minutes or so until corn has golden brown charred areas all over. ( you can steam the corn for a few minutes before this step if the corn is not super fresh). Remove from pan and allow to cool. Add another tablespoon of oil to the pan and add scallions and peppers and sauté for about 2 minutes just to wilt slightly, remove from heat. Once corn is cool enough to handle, using a sharp knife remove corn from cob. Place scallions, peppers, prepared corn, steamed beans and tomatoes in a bowl and toss to combine.

Heat the same grill pan with an additional tablespoon of oil to medium high. Pat shrimp dry to remove any excess moisture and season with salt pepper and garlic powder. Sear shrimp for about 3 minutes a side until cooked through. Remove from heat, squeeze some fresh lime and sprinkle with smoked paprika.

assemble corn relish:

Just before serving, add miso dressing to corn mixture and toss to combine. Add fresh mint and toss in black sesame seeds. Serve with some steamed rice and your seared shrimp. Enjoy!