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This vibrant Mexican street corn shrimp and avocado medley combines the bold tastes of a local food cart with a satisfying full-size salad. The blend of toasted corn, juicy shrimp, and buttery avocado makes a fancy-looking meal that's actually pretty easy to throw together at home.
The first time I whipped this up for a backyard party, folks were fighting over the last bits. It's now become my go-to summer creation that my friends specifically ask for whenever they drop by.
Ingredients
- Sour cream or Mexican crema: Gives the dressing that smooth, rich texture
- Squeezed lime juice: Wakes up all the flavors and keeps avocados looking fresh
- Corn kernels: Fresh ones taste best but you can use frozen when needed
- Queso fresco: Creates that authentic crumbly bite that makes street corn so good
- Chili powder: Brings that classic Mexican street corn taste
- Jumbo shrimp: They don't take long to cook and soak up spices wonderfully
- Avocados: Add a smooth richness that works well with the spicy elements
- Radishes: Give a spicy crunch and pretty color contrast
Cooking Instructions
- Mix Your Dressing:
- Blend mexican crema, mayo, lime juice, cilantro, kosher salt, and black pepper until everything's smooth. The dressing should pour easily but still stick to a spoon. Put it aside so the flavors can mingle while you work on the other stuff.
- Toast Your Corn:
- Warm olive oil in a big cast iron pan over medium heat. Toss in diced jalapeño and cook for 1-2 minutes until soft but not brown. Turn the heat up and add corn with a bit of salt and pepper. Let it sit untouched for 1-2 minutes to get some nice brown spots. Keep cooking for 4-5 minutes total, only stirring now and then to let more spots form.
- Create The Street Corn Mix:
- Put the corn in a big bowl and let it cool for 10 minutes. This stops the dressing from separating when you mix it in. Fold in three-fourths of your dressing, keeping some for later. Gently mix in queso fresco and finish with a sprinkle of chili powder for color and kick. You want it creamy with visible cheese bits throughout.
- Prep and Cook Shrimp:
- In another bowl, coat shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Heat up that same corn skillet until it's good and hot. Lay shrimp flat in the pan, cooking just until they turn pink and curl slightly, about 2 minutes each side. Don't cook them too long or they'll get tough. Squeeze fresh lime juice over the hot shrimp.
- Put It All Together:
- Spread chopped romaine on a big platter as your base. Arrange the corn mixture, shrimp, diced avocados, crumbled queso fresco and sliced radishes nicely over the lettuce. If your saved dressing got thick, add a splash of milk to thin it out. Serve dressing on the side or drizzle it over everything. Top with extra cilantro, lime wedges and a final dash of chili powder.
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That corn mixture really makes this dish special. I learned the trick of letting corn get those dark spots after watching food vendors in Mexico City. They let the kernels sizzle without moving them against hot surfaces to get that amazing smoky taste that makes elote so hard to resist.
Prep Ahead Pointers
This salad works great as a do-ahead meal if you plan it right. Make the corn mix and dressing up to a day before and keep them separate in the fridge. The corn actually tastes better the next day as the flavors blend together. Cook your shrimp up to 4 hours ahead, but store them away from other stuff so they don't get mushy. Cut your lettuce and wrap it with a damp paper towel to keep it crisp. Save the avocado cutting until right before serving so they don't turn brown.
Making It Your Own
This dish is super flexible based on what you like. Want it hotter? Keep the jalapeño seeds in or swap for serrano peppers. If you're feeding people with different spice tolerance, just put the hot stuff on the side as optional add-ons. Going vegetarian? Skip the shrimp and add extra corn and avocado. Throw in some black beans for more protein. Cotija cheese works great instead of queso fresco if you want something saltier. Looking for something lighter? Use all Greek yogurt instead of mayo and crema in your dressing.
Ways To Serve
This flexible salad works both as a main course or fancy side dish. For a full meal, offer warm corn tortillas so everyone can make little tacos with the ingredients. For dinner parties, put single portions in wide shallow bowls topped with a whole grilled shrimp and lime slice. It goes perfectly with a cold Mexican beer, michelada, or fresh margarita. If you're into wine, try a bright Sauvignon Blanc or light Chardonnay that hasn't been aged in oak.
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This crowd-pleaser will definitely wow at your next get-together. Savor every mouthful of this tasty, fancy-looking creation!
Frequently Asked Questions
- → Can frozen corn replace fresh corn?
Definitely! Just thaw it beforehand. Cook it long enough to remove moisture so it chars nicely.
- → What can I use instead of crema?
Sour cream is a great alternative. For a tangier twist, try Greek yogurt. To keep it rich, crème fraîche works well.
- → What makes it spicier?
Keep the seeds in your jalapeños, add cayenne to the shrimp, drizzle in hot sauce, or add more sliced jalapeños as garnish.
- → Can I prep parts ahead of time?
You bet. Make the dressing a few days early, and the corn mix a day before. Just cook the shrimp and put it all together right before serving.
- → What's a queso fresco replacement?
Feta works well for that crumbly texture and salty taste. Cotija or goat cheese are equally good alternatives.
- → Can I make it dairy-free?
Sure! Use dairy-free yogurt or coconut cream with lime instead of crema. Skip the cheese or try a dairy-free feta.