Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette
There is a particular kind of heat in Atlanta come August that makes you want to cook outside, even when the porch thermometer is pushing ninety-five. Growing up, my grandmother would shuck sweet corn on the back steps while the cicadas sang their loudest, swearing that the secret to summer was keeping things fresh, fast, and fiery. This recipe is my love letter to those sweltering afternoons. I take plump Gulf shrimp and sear them hard in a smoking-hot cast-iron skillet to lock in that natural sweetness. Then, I toss them with freshly charred corn, crisp red onion, and a dressing inspired by my grandmother’s pantry staple: chow-chow. To bridge the old world and the new, I whisk in toasted benne seeds and a splash of fish sauce for that deep, umami backbone. It elevates the tang and honors the soul of Southern tradition while pushing it forward. My tip? Don't rush the char on that corn. Let it get smoky and dark in spots—that is where the magic lives.
Featured Recipe
Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette
High-heat cast-iron searing locks in sweet, tender Gulf shrimp before tossing them with freshly charred corn, crisp red onion, and a tangy benne seed chow-chow dressing elevated with a splash of fish sauce. A vibrant Southern lunch that honors hot August afternoons in Atlanta with every bite.
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Timeline
Ingredients
- 1.5 lbs Wild Gulf shrimp(peeled, deveined, pat completely dry)
- 3 ears Fresh sweet corn(kernels shucked off cob, about 2 cups)
- 2 tbsp Vegetable oil(divided; peanut or high-smoke-point oil works great)
- 1 tsp Creole seasoning(low-sodium preferred)
- 0.5 tsp Kosher salt
- 0.25 tsp Freshly cracked black pepper
- 0.5 cup Green tomato chow-chow(store-bought or homemade pickled relish)
- 2 tbsp Apple cider vinegar
- 2 tbsp Extra-virgin olive oil
- 1 tsp Asian fish sauce(for depth and savory umami)
- 1 tbsp Benne seeds(or toasted sesame seeds)
- 0.5 cup Red bell pepper(finely diced)
- 0.25 cup Red onion(thinly sliced)
- 0.25 cup Fresh cilantro(rough-chopped)
- 4 cups Tender butter lettuce greens(washed and dried)
Instructions
- 1
Place a small dry skillet over medium heat and toast 1 tbsp Benne seeds for 2 to 3 minutes until golden and nutty. Transfer to a small bowl and set aside.
4 min
Tip: Watch benne seeds closely; their small size means they can turn from toasted to scorched quickly.
- 2
In a medium mixing bowl, whisk together 0.5 cup Green tomato chow-chow, 2 tbsp Apple cider vinegar, 2 tbsp Extra-virgin olive oil, 1 tsp Asian fish sauce, and the toasted 1 tbsp Benne seeds to create the vinaigrette.
4 min
Tip: The fish sauce adds an incredible savory depth that rounds out the vinegar and sweet chow-chow without tasting fishy.
- 3
Heat 1 tbsp Vegetable oil in a 12-inch cast-iron skillet over high heat until wisps of smoke appear. Add 3 ears Fresh sweet corn kernels in an even layer. Sear undisturbed for 3 minutes until nicely charred, then stir once and cook 1 more minute. Transfer charred corn to a large bowl.
5 min
Tip: Getting a hard char on sweet corn intensifies its natural sugars and adds smoky undertones.
- 4
In a bowl, toss 1.5 lbs Wild Gulf shrimp with 1 tsp Creole seasoning, 0.5 tsp Kosher salt, and 0.25 tsp Freshly cracked black pepper. Add remaining 1 tbsp Vegetable oil to the screaming-hot cast-iron skillet. Lay shrimp in a single layer and cook without moving for 90 seconds, then flip and cook 60 seconds until opaque and lightly caramelized.
4 min
Tip: Do not overcrowd the pan; cook in two batches if necessary so the shrimp sear instead of steaming.
- 5
To the large bowl with charred corn, add 0.5 cup Red bell pepper, 0.25 cup Red onion, 0.25 cup Fresh cilantro, and 4 cups Tender butter lettuce greens. Pour half the prepared vinaigrette over the top and gently toss. Divide salad among four lunch plates, top each with seared shrimp, and spoon remaining vinaigrette over top.
3 min
Tip: Serve immediately while the seared shrimp are warm against the cool greens.
Chef's Notes
Growing up in Atlanta, August lunches were all about keeping cool while savoring peak summer produce. My grandmother always kept a jar of tangy green tomato chow-chow in the icebox. When I started cooking on line in Charleston, I learned how to balance that bright pickled sharpness with sweet, quick-seared Gulf shrimp. The key to this dish is getting your cast-iron skillet screaming hot so the shrimp get a quick, caramelized sear without overcooking, while toasted benne seeds and a tiny splash of fish sauce bring modern depth to heritage flavors.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.