This Charred Corn Salad with Shrimp just screams summer! With fresh sweet corn, peppers and honey-lime shrimp, this light and heathy dinner is naturally gluten-free and dairy-free, too!

When I was a kid I was pretty anti-corn-on-the-cob. I hated getting the corn fibers stuck in my teeth. Maybe it was because I had braces for most of my childhood. At least that’s how it seemed then. #nerdalert

I’ve gotten over it now. Or maybe it’s just that I’ve acquired corn-on-the-cob eating skills. But alas, the cycle has restarted. I now have three kids that refuse to eat corn from the cob. I can here my mom muttering, “serves me right.” It probably does.

Turns out, thought, that removing corn isn’t all that hard. I think I picked up this little tip from a magazine at some point. To easily remove the kernels without them shooting all over the kitchen, place the shucked cob into the hole of a bundt pan, the cut the kernels off using a sharp knife. The corn will fall into the cake pan, and it makes the process so much easier!

Charred Corn Salad with Shrimp

Shuck and remove the corn kernels from five ears of corn. Heat a dry non-stick skillet (no oil or cooking spray) to medium high heat. Add in the corn.

Cook, stirring occasionally, until the corn develops a few charred spots. Remove from the heat and add the corn to a large bowl.

Add in the sliced scallions, minced jalapeno, olive oil, salt and pepper, and toss to coat. In a small bowl mix together 1/4 cup honey and 3 tablespoons fresh lime juice.

Wipe out the skillet and return it to medium-high heat again. Toss the shrimp with 1 tablespoon of olive oil, salt and pepper. Add the shrimp to the skillet in a single layer and cook one minute per side, or until pink and cooked through. Pour the honey lime mixture over the shrimp, give it a quick stir and remove from heat.

Pour the shrimp mixture of the charred corn salad. Sprinkle with cheese if you are not on a dairy-free diet, and garnish with cilantro. Enjoy!