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Mexican Street Corn Shrimp and Avocado Salad

Course Dinner
Cuisine American, Mexican
Prep Time 40 minutes
Cook Time 20 minutes
Servings 6
Author Melissa

Ingredients

Mexican Street Corn and Salad Dressing

  • 3/4 cup mexican crema or sour cream
  • 3/4 cup mayonnaise
  • 2 tablespoons lime juice fresh
  • 2 tablespoon cilantro chopped
  • kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 small jalapeño minced
  • 4 cups corn fresh from about 7 ears of corn cut off the cob, or frozen corn thawed
  • 1/2 cup queso fresco crumbled
  • chili powder for sprinkling
  • milk as needed for thinning

Shrimp

  • 2 pounds shrimp thawed, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice fresh

Salad

  • 1 large head romaine lettuce chopped
  • 2 avocados diced
  • 1 cup queso fresco
  • radishes sliced
  • limes cut into wedges
  • cilantro garnish

Instructions

Mexican Street Corn and Salad Dressing

  • In a medium sized bowl, whisk together mexican crema, mayonnaise, lime juice, cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and set aside.
  • In a large cast iron skillet, heat olive oil over medium heat. Add jalapeño and sauté for 1-2 minutes. Increase heat to medium high and add corn. Season corn with salt and pepper and let cook about 4-5 minutes stirring only occasionally so the corn can pick up color.
  • Transfer corn to a large mixing bowl and let cool for 10 minutes. Stir in 3/4 cup of dressing and reserve remaining dressing for topping salad. Stir in 1/2 cup of queso fresco and sprinkle with chili powder. Wipe skillet clean with damp paper towels.

Shrimp

  • In a large bowl, toss shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Heat skillet to medium high and add shrimp. Cook just until shrimp turns pink. Remove from heat and squeeze fresh lime juice over shrimp.

Salad

  • Arrange shrimp, corn, avocados, queso fresco, radishes, and limes over bed of lettuce on a large serving platter. Thin remaining dressing with milk as needed for a pourable consistency and serve on the side or drizzled over the salad. Sprinkle with fresh cilantro and chili powder.