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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 6 Servings

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1 large ear of corn, husked
1 1/2 cups cooked peeled tiny shrimp
1 cup diced red bell pepper
2 tbsp chopped fresh cilantro
2 tbsp finely chopped green onion
4 tsp fresh lime juice
1 tsp grated lime peel
1/2 tsp hot pepper sauce
2 tbsp mayonnaise
6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half

Directions

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1 Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
2 Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

Directions

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1. Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)

2. Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

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