Craving a vibrant and flavorful dish that screams summer? Look no further than this Street Corn Shrimp and Avocado Salad. Inspired by the irresistible flavors of Mexican street corn, this salad elevates the classic “elote” into a refreshing and satisfying meal. Imagine juicy shrimp, creamy avocado, and charred street corn kernels, all nestled on a bed of crisp romaine lettuce. This isn’t just a salad; it’s a culinary experience, perfect for backyard barbecues, potlucks, or a light yet fulfilling dinner. Whether served warm, chilled, or at room temperature, this versatile salad is guaranteed to be a crowd-pleaser.
Key Ingredients for Your Street Corn Shrimp Masterpiece
This Street Corn Shrimp Salad recipe features a harmonious blend of fresh, high-quality ingredients. Let’s break down the stars of the show:
- Corn: Fresh corn on the cob is highly recommended for its sweet and juicy kernels. However, if fresh corn isn’t available, thawed frozen corn makes an excellent substitute. Grilling or charring the corn kernels is key to achieving that authentic street corn flavor.
- Shrimp: Thawed shrimp of any size will work beautifully in this salad. Pre-peeled and deveined shrimp simplifies the preparation process. Tail-on or tail-off shrimp can be used based on your preference and presentation goals.
- Avocado: Ripe and creamy avocados are essential for adding richness and healthy fats to the salad. To prevent browning, especially if preparing ahead, lightly brush the diced avocado with lime juice.
- Mexican Crema: This ingredient is the secret to the creamy and tangy dressing. Mexican crema, or table cream, is richer and less tangy than sour cream. If you can’t find crema, sour cream thinned with a touch of milk can be used as a substitute.
- Jalapeño: For a touch of heat and depth of flavor, minced jalapeño is added to the street corn mixture. Adjust the amount to your spice preference, or substitute with Serrano pepper for extra heat. For a milder flavor, remove the seeds and membranes from the jalapeño.
- Queso Fresco: This fresh, crumbly Mexican cheese provides a mild and milky counterpoint to the other bold flavors. Cotija cheese, a saltier and harder Mexican cheese, can also be used, but queso fresco offers a gentler taste that complements the shrimp and avocado beautifully.
- Cilantro: Fresh cilantro is incorporated throughout the recipe, adding a bright, herbaceous note. If you’re not a cilantro fan, fresh parsley is a suitable alternative.
- Lime: Lime juice is crucial for both the dressing and to brighten the overall flavors of the salad. You’ll need about 5 limes for the entire recipe.
- Romaine Lettuce: A head of crisp romaine lettuce forms the refreshing base of the salad. The varied textures and colors of romaine leaves enhance the visual appeal of the dish.
- Radishes: Thinly sliced radishes add a peppery crunch and vibrant color to the salad.
- Seasonings: A blend of chili powder, onion powder, garlic powder, cumin, salt, and pepper provides a warm and savory foundation for the shrimp and street corn.
Crafting Your Perfect Street Corn Shrimp Salad: Step-by-Step
Creating this Street Corn Shrimp and Avocado Salad is easier than you might think! Follow these simple steps to bring this flavor-packed dish to life:
- Prepare the Street Corn and Dressing: In a medium bowl, whisk together the Mexican crema, mayonnaise, lime juice, chopped cilantro, salt, and pepper. This creamy mixture serves as both the dressing for the street corn and a flavorful topping for the salad. Set aside a portion of the dressing for the corn and reserve the rest for serving.
- Char the Corn: Heat olive oil in a large cast iron skillet over medium heat. Add minced jalapeño and sauté briefly until fragrant. Increase the heat to medium-high and add the corn kernels. Season with salt and pepper. Cook, stirring occasionally, until the corn is lightly charred and slightly tender, about 4-5 minutes. This charring process is essential for developing that signature street corn flavor.
- Combine Street Corn Mixture: Transfer the charred corn to a large mixing bowl and let it cool slightly. Stir in a portion of the prepared dressing and crumbled queso fresco. Sprinkle generously with chili powder for an extra layer of flavor.
- Cook the Shrimp: In the same skillet, add a bit more olive oil if needed. Toss the shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Heat the skillet to medium-high and cook the shrimp until pink and cooked through, about 2-3 minutes per side depending on size. Finish with a squeeze of fresh lime juice to brighten the flavors.
- Assemble the Salad: On a large serving platter or individual plates, arrange a bed of chopped romaine lettuce. Artfully arrange the cooked shrimp, street corn mixture, diced avocado, queso fresco, and sliced radishes over the lettuce.
- Dress and Serve: Thin the reserved dressing with a little milk to reach a pourable consistency. Drizzle the dressing over the salad or serve it on the side. Garnish with fresh cilantro and a sprinkle of chili powder for visual appeal. Serve immediately or chilled, according to your preference.
Make-Ahead Magic and Storage Tips
One of the beauties of this Street Corn Shrimp Salad is that it can be easily prepared in advance, making it ideal for gatherings or busy weeknights.
- Make-Ahead: Assemble the salad as instructed, but keep the dressing separate. To prevent the avocado from browning, brush the diced avocado with fresh lime juice and cover tightly with plastic wrap. Store the salad components and dressing separately in the refrigerator.
- Serving: When ready to serve, you can serve the salad chilled straight from the refrigerator, or allow it to come to room temperature for about 20-30 minutes. Drizzle with the dressing just before serving to maintain the crispness of the lettuce and the vibrant presentation of the salad.
- Storage: Leftover salad is best stored without the dressing, as the lettuce can become soggy. Store the dressed street corn and shrimp mixture separately from the lettuce and avocado for up to 2 days in the refrigerator.
Perfect Pairings for Your Street Corn Shrimp Fiesta
Elevate your Street Corn Shrimp and Avocado Salad experience by serving it with complementary sides and drinks. Here are some delicious suggestions:
- Chips and Dips: Classic tortilla chips with salsa and guacamole are always a winning combination.
- Warm Tortillas: Ready-to-cook flour tortillas, warmed on a skillet or grill, pair wonderfully with the salad, allowing you to create mini tacos or wraps.
- Refreshing Drinks: Cool down with a batch of frozen margaritas or your favorite Mexican beer. Agua fresca or iced tea are also excellent non-alcoholic options.
More Mexican Inspired Delights
Looking to expand your Mexican culinary repertoire? Explore these other flavorful recipes:
Sunday Salad Special
Make Sundays special with a vibrant and satisfying salad like this Mexican Street Corn Shrimp and Avocado Salad. It’s the perfect centerpiece for a family-style dinner, especially during the summer months. Serve it alongside chips and salsa, and warm tortillas for a complete and festive meal.
Print the Recipe
Recipe Card: Mexican Street Corn Shrimp and Avocado Salad
Prep Time: 40 mins
Cook Time: 20 mins
Course: Dinner
Cuisine: American, Mexican
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 fresh lime juice
- 2 tablespoon chopped cilantro
- kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 small minced jalapeño
- 4 cups fresh corn from about 7 ears of corn cut off the cob, or frozen corn thawed
- 1/2 cup crumbled queso fresco
- chili powder for sprinkling
- milk as needed for thinning
Shrimp
- 2 pounds thawed, peeled and deveined shrimp
- 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 fresh lime juice
Salad
- 1 large head chopped romaine lettuce
- 2 diced avocados
- 1 cup queso fresco
- sliced radishes
- 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.
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