• Sally Zimmermann

Summer Sweet Corn

I love summer, lots of great fresh veggies. I've been going to Josh's Market once a week and getting beautiful tomato's, fresh green beans and summer sweet corn.

Found this recipe on Half Baked Harvest, she has some great recipes to use up your sweet corn.

Going to a pool party today for August birthdays! Happy birthday to Loraine and Gabby!! August is a great month to have a birthday. I am humbled and grateful....

This recipe is from Half Baked Harvest

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad The perfect quick fix salad...almost no-cook, comes together in minutes, and is so easy! Prep Time20 mins Cook Time5 mins Total Time25 mins Servings: 6 Calories: 368kcal Ingredients Dressing

  • 1/3 cup extra virgin olive oil

  • 3 tablespoons honey

  • 1 tablespoon grainy dijon mustard

  • juice of 1 lemon

  • 2 tablespoons champagne vinegar

  • 1/3 cup mixed herbs, chopped (rosemary and basil)

  • 4 cloves garlic, chopped

  • kosher salt and black pepper


  • 1 1/2 pounds raw shrimp, peeled and deveined

  • 6 slices thick bacon, chopped

  • 4-6 cups baby romaine, chopped

  • 3 ears grilled corn, kernels removed from the cob

  • 1 cup cherry tomatoes, halved

  • 1-2 avocados, sliced

  • 1/2 cup crumbled feta cheese


  • 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper. 2. In a bowl, toss the shrimp with 1/3 of the dressing, making sure to scoop up a good amount of the garlic. Let sit 10 minutes. 3. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat. 4. To make the salad. Combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing overtop. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.

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