Mexican Street Corn Shrimp Salad

This Mexican street corn shrimp and avocado salad brings together all the vibrant flavors of a street corn stand in a refreshing meal-sized salad. The combination of charred corn, succulent shrimp, and creamy avocado creates a restaurant-worthy dish that's surprisingly simple to make at home.

The first time I made this for a backyard gathering, guests were literally scraping the serving dish clean. Now it's become my signature summer dish that friends specifically request when they come over.

Ingredients

• Mexican crema or sour cream: Adds authentic creaminess to the dressing
• Fresh lime juice: Brightens all the flavors and prevents avocados from browning
• Fresh corn kernels: Provide the best texture and flavor but frozen works in a pinch
• Queso fresco: Gives that authentic crumbly cheese texture that makes street corn special
• Chili powder: Adds that signature Mexican street corn flavor profile
• Large shrimp: Cook quickly and absorb the spice blend beautifully
• Avocados: Provide rich creaminess that balances the spicy elements
• Radishes: Offer a peppery crunch and vibrant color contrast

Step-by-Step Instructions

Prepare the Dressing:

Whisk together mexican crema, mayonnaise, lime juice, cilantro, kosher salt, and black pepper until smooth and well combined. The dressing should have a pourable consistency but thick enough to coat the back of a spoon. Set aside to allow flavors to meld while you prepare other components.

Char the Corn:

Heat olive oil in a large cast iron skillet over medium heat. Add minced jalapeño and sauté for 1-2 minutes until softened but not browned. Increase heat to medium high and add corn kernels with a pinch of salt and pepper. Allow corn to cook undisturbed for 1-2 minutes before stirring to develop charred spots. Continue cooking for 4-5 minutes total, stirring only occasionally to allow more charring to occur.

Mix the Street Corn:

Transfer corn to a large mixing bowl and allow to cool for 10 minutes. This cooling period prevents the dressing from breaking when added to hot corn. Fold in three quarters of the prepared dressing, reserving the remainder for serving. Gently stir in queso fresco and finish with a light dusting of chili powder for color and flavor. The mixture should be creamy with visible cheese chunks throughout.

Season and Cook the Shrimp:

In a separate bowl, toss shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin until evenly coated. Heat the same skillet used for corn over medium high heat until hot. Add shrimp in a single layer, cooking just until they turn pink and slightly curled, about 2 minutes per side. Avoid overcooking to prevent rubbery texture. Finish with a squeeze of fresh lime juice directly over the hot shrimp.

Assemble the Salad:

Arrange chopped romaine lettuce on a large serving platter as the base. Distribute the corn mixture, cooked shrimp, diced avocados, crumbled queso fresco and sliced radishes decoratively over the lettuce. If the reserved dressing has thickened, thin with a splash of milk until it reaches drizzling consistency. Serve dressing on the side or drizzle over the arranged salad. Garnish with additional cilantro, lime wedges and a final sprinkle of chili powder.

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The corn mixture is truly the star of this recipe. I discovered the technique of allowing the corn to develop charred spots after watching street vendors in Mexico City. They let the kernels sizzle undisturbed against hot surfaces to develop that incredible smoky flavor that makes elote so addictive.

Make Ahead Tips

This salad works beautifully as a make-ahead meal with some strategic planning. Prepare the corn mixture and dressing up to 24 hours in advance and store separately in airtight containers in the refrigerator. The chilled corn mixture actually develops more flavor overnight as the ingredients meld together. Season and cook the shrimp up to 4 hours ahead, but store them separately from other ingredients to prevent them from becoming soggy. Chop lettuce and store with a damp paper towel to maintain crispness. Wait to cut avocados until just before serving to prevent browning.

Customizing Your Salad

This recipe welcomes personalization based on your taste preferences. For a spicier version, leave the seeds in the jalapeño or substitute with a hotter pepper like serrano. If serving to guests with varying heat preferences, keep the spicy elements separate as optional toppings. For a vegetarian version, simply omit the shrimp and double the corn and avocado. You can also add black beans for additional protein. Cotija cheese makes an excellent substitute for queso fresco if you prefer a saltier flavor profile. For a lighter version, use all Greek yogurt instead of the mayo and crema in the dressing.

Serving Suggestions

This versatile salad works as both a main dish or impressive side. For a complete meal, serve with warm corn tortillas on the side so guests can create impromptu tacos with the ingredients. For a more formal dinner party, portion individual servings in wide shallow bowls and garnish with a whole grilled shrimp and lime wedge. This dish pairs beautifully with a chilled Mexican lager, michelada, or a crisp margarita. For wine lovers, a bright Sauvignon Blanc or unoaked Chardonnay complements the flavors perfectly.

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This salad is sure to be a hit at your next gathering. Enjoy every bite of this flavorful, restaurant-quality dish!

Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly in this dish. Simply thaw it before cooking, and you may need to cook it slightly longer to evaporate excess moisture and achieve the desired charred effect.

→ What can I substitute for Mexican crema?

If you can't find Mexican crema, sour cream is an excellent substitute. You could also use Greek yogurt for a tangier, lighter option, or even crème fraîche for a richer flavor profile.

→ How can I make this dish spicier?

To increase the heat, leave the seeds in the jalapeño when mincing it, add a dash of cayenne pepper to the shrimp seasoning, or incorporate some hot sauce into the dressing. You could also garnish with additional sliced jalapeños.

→ Can I prepare components of this salad ahead of time?

Yes! The dressing can be made up to 3 days ahead and stored in the refrigerator. The corn mixture can be prepared a day in advance. Cook the shrimp and assemble the salad just before serving for best results.

→ What's a good substitute for queso fresco?

If queso fresco isn't available, feta cheese makes an excellent substitute with its similar crumbly texture and salty flavor. Mild cotija cheese or even crumbled goat cheese would also work well.

→ Is there a way to make this dish dairy-free?

For a dairy-free version, substitute the Mexican crema/sour cream with dairy-free yogurt or coconut cream mixed with a little lime juice. Skip the queso fresco or use a plant-based feta alternative. The mayonnaise component is typically already dairy-free.