Corn Shrimp Salad (Print Version)
# Ingredients:
→ Corn Toppings and Dressing
01 -
3/4 cup sour cream or Mexican crema
02 -
3/4 cup mayo
03 -
2 tablespoons lime juice, freshly squeezed
04 -
A couple tablespoons of chopped fresh cilantro
05 -
Freshly cracked black pepper and kosher salt
06 -
2 tablespoons of olive oil
07 -
1 minced jalapeño
08 -
4 cups of corn—freshly cut from 7 ears—or thawed frozen corn
09 -
1/2 cup crumbled queso fresco cheese
10 -
A sprinkle of chili powder to garnish
11 -
Milk for thinning out the dressing, if needed
→ Shrimp Mix
12 -
2 pounds peeled and deveined shrimp
13 -
1 tablespoon olive oil
14 -
1/2 teaspoon of kosher salt
15 -
1/4 teaspoon freshly ground black pepper
16 -
2 teaspoons chili powder
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon onion powder
19 -
1/2 teaspoon ground cumin
20 -
1 tablespoon lime juice, freshly squeezed
→ Salad Fixings
21 -
1 large romaine lettuce head, chopped up
22 -
2 avocados, cut into small chunks
23 -
1 cup queso fresco cheese, crumbled
24 -
Radishes, thin slices
25 -
Lime wedges on the side
26 -
Cilantro leaves for a final touch
# Instructions:
01 -
Grab a medium-sized bowl and whisk together mayo, crema, lime juice, cilantro, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Put it aside for later.
02 -
Heat olive oil in a cast iron pan over medium heat. Toss in the jalapeño and stir for about 1-2 minutes. Turn the heat up to medium-high and add the corn. Sprinkle a bit of salt and pepper before cooking for 4-5 minutes, letting the corn get slightly charred here and there.
03 -
Move the cooked corn into a big bowl and let it cool down for 10 minutes. Then mix in 3/4 cup of the dressing and 1/2 cup of queso fresco. Sprinkle chili powder on top. Keep the rest of the dressing for later, and quickly clean out the skillet.
04 -
Dump the shrimp into a large bowl and coat them in olive oil, salt, pepper, chili powder, garlic and onion powders, and cumin. Heat the skillet again over medium-high and cook the shrimp until they turn pink, around 2-3 minutes. Give them a quick squeeze of lime juice after taking off the heat.
05 -
Spread chopped romaine on a platter. Layer on top the shrimp, charred corn mixture, avocado chunks, crumbled cheese, radishes, and lime wedges. If the dressing seems too thick, mix in a little milk until it’s pourable. Either drizzle it over the salad or serve it on the side. Top with fresh cilantro and a little chili powder.
# Notes:
01 -
This bright and colorful salad combines flavors like sweet corn, creamy avocado, and tender shrimp, all inspired by Mexican street snacks.
02 -
For a cooler dish, chill everything separately before putting the salad together.