Mexican Street Corn Shrimp Salad
Dive into a vibrant explosion of flavors with this Mexican street corn shrimp salad! Bursting with fresh ingredients like sweet corn, succulent shrimp, and a zesty lime dressing, this dish is perfect for picnics, barbecues, or a delightful weeknight meal. It’s visually stunning and easy to prepare, making it an instant crowd-pleaser that will leave your guests asking for the recipe!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears)
- 1 pound large shrimp, peeled and deveined
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 1/3 cup mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- 1. Cook the Shrimp: Boil salted water in a pot. Add shrimp and cook until pink and opaque (3-4 minutes). Drain and cool before chopping.
- 2. Sauté the Corn: In a skillet over medium heat, melt butter and sauté corn until slightly caramelized (5-7 minutes).
- 3. Prepare the Dressing: In a bowl, whisk together mayo, lime juice, chili powder, salt, and pepper until smooth.
- 4. Combine Ingredients: In a large bowl, mix cooled shrimp, sautéed corn, red onion, and cilantro. Pour dressing over and toss gently.
- 5. Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- 6. Serve: Enjoy in colorful bowls or on lettuce leaves.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 190mg
Keywords: For added texture, grill the corn before sautéing. Substitute shrimp with grilled chicken or black beans for variety. Store leftovers in an airtight container for up to three days.