Description
This Mexican Street Corn Shrimp Salad is bursting with bold flavors—juicy shrimp, sweet charred corn, creamy dressing, and a vibrant mix of cilantro, lime, and spices. Inspired by classic elote (Mexican street corn), this salad is fresh, hearty, and perfect for summer lunches, BBQs, or light dinners!
Ingredients
Scale
For the Salad
- 1 lb large shrimp, peeled and deveined
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tbsp olive oil (plus more for grilling)
- ½ tsp paprika
- ½ tsp chili powder
- 4 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 avocado, diced
- ¼ cup crumbled Cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
For the Dressing
- ⅓ cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tbsp sour cream
- 2 tbsp fresh lime juice
- 1 tsp hot sauce (optional)
- 1 tsp chili powder
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
1. Prepare the Shrimp
- Toss shrimp with olive oil, paprika, chili powder, salt, and pepper.
- Heat a skillet or grill over medium-high heat.
- Cook shrimp 2–3 minutes per side until pink and cooked through. Set aside to cool slightly.
2. Char the Corn
- In the same skillet or grill, cook corn kernels over high heat until lightly charred, stirring occasionally (about 4–5 minutes).
- If using canned or frozen corn, drain well before charring.
3. Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, chili powder, garlic, salt, and pepper.
- Adjust seasoning to taste.
4. Assemble the Salad
- In a large bowl, combine greens, tomatoes, red onion, avocado, charred corn, and shrimp.
- Drizzle dressing over the salad and toss gently to combine.
- Top with Cotija cheese and chopped cilantro.
Notes
- Grill Everything: Grill the shrimp and corn on an outdoor grill for even more smoky flavor.
- Extra Heat: Sprinkle with additional chili powder, Tajín, or add sliced jalapeños.
- Protein Swap: Use grilled chicken, steak, or tofu instead of shrimp.
- Make Ahead: Prep components separately and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 16 g
- Fiber: 4g
- Protein: 29 g
- Cholesterol: 215 mg
Keywords: Mexican Street Corn Shrimp Salad