Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée

Ingredients

For the corn:

• 1 ear of corn, shucked
• 4 tablespoons grated queso fresco
• 2 tablespoons chopped cilantro
• Juice of 1/2 lime
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste

For the pico de gallo:

• 1/2 medium yellow onion, minced
• 2 medium tomatoes, seeded and diced
• 1/4 fresh jalapeño chile, minced
• Juice of 1 lime
• 3 tablespoons chopped fresh cilantro
• 1/2 tablespoon ground cumin
• Salt to taste

For the avocado purée:

• 1/2 ripe avocado, pitted
• 1/2 mango, peeled and flesh coarsely chopped
• Juice of 1/2 lime
• Juice of 1/2 lemon
• 1/4 cup water
• Salt to taste

For the shrimp:

• 3 tablespoons unsalted butter
• 2 tablespoons chopped cilantro
• 4 tiger prawns or jumbo shrimp, peeled and deveined
• Salt to taste

Preparation

Make the corn salad:
Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.

Make the pico de gallo:
Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.

Make the avocado purée:
Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.

For the prawns:
In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.

From: Epicurious.com/ Posted by Mags