Mexican Street Corn Shrimp Salad (Print Version)
# Ingredients:
→ Mexican Street Corn and Salad Dressing
01 -
3/4 cup Mexican crema or sour cream
02 -
3/4 cup mayonnaise
03 -
2 tablespoons fresh lime juice
04 -
2 tablespoons chopped cilantro
05 -
Kosher salt and freshly ground pepper
06 -
2 tablespoons olive oil
07 -
1 small jalapeño, minced
08 -
4 cups fresh corn (from about 7 ears) or thawed frozen corn
09 -
1/2 cup crumbled queso fresco
10 -
Chili powder for garnish
11 -
Milk as needed for thinning dressing
→ Shrimp
12 -
2 pounds shrimp, peeled and deveined
13 -
1 tablespoon olive oil
14 -
1/2 teaspoon kosher salt
15 -
1/4 teaspoon ground black pepper
16 -
2 teaspoons chili powder
17 -
1/2 teaspoon onion powder
18 -
1/2 teaspoon garlic powder
19 -
1/2 teaspoon ground cumin
20 -
1 tablespoon fresh lime juice
→ Salad
21 -
1 large head romaine lettuce, chopped
22 -
2 avocados, diced
23 -
1 cup queso fresco
24 -
Radishes, thinly sliced
25 -
Limes, cut into wedges
26 -
Fresh cilantro for garnish
# Instructions:
01 -
In a medium bowl, whisk together Mexican crema, mayonnaise, lime juice, cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
02 -
Heat olive oil in a large cast iron skillet over medium heat. Add jalapeño and sauté for 1-2 minutes. Increase heat to medium-high and add corn. Season with salt and pepper and cook for 4-5 minutes, stirring occasionally to allow the corn to char slightly.
03 -
Transfer corn to a large mixing bowl and allow to cool for 10 minutes. Stir in 3/4 cup of the prepared dressing and 1/2 cup of queso fresco. Sprinkle with chili powder. Reserve remaining dressing for the salad. Wipe skillet clean with damp paper towels.
04 -
In a large bowl, toss shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Heat the same skillet to medium-high and add shrimp. Cook just until shrimp turns pink, about 2-3 minutes. Remove from heat and squeeze fresh lime juice over the shrimp.
05 -
Arrange chopped romaine on a large serving platter. Top with the seasoned shrimp, charred corn mixture, diced avocados, crumbled queso fresco, sliced radishes, and lime wedges. Thin remaining dressing with milk as needed for a pourable consistency and serve on the side or drizzle over the salad. Finish with a sprinkle of fresh cilantro and chili powder.
# Notes:
01 -
This vibrant salad combines the classic flavors of Mexican street corn (elote) with succulent shrimp and creamy avocado.
02 -
For best results, chill the salad components before assembling if preparing ahead of time.