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This vibrant Mexican street corn salad with shrimp and avocado packs all the exciting street food flavors into one satisfying meal. The blend of smoky charred corn, juicy shrimp, and buttery avocado creates a restaurant-level dish that's actually pretty easy to whip up at home.
I made this for friends at a backyard cookout once, and they wiped the bowl completely clean! It's now become my go-to summer creation that everyone asks for whenever they stop by.
Ingredients
- Sour cream or Mexican crema: Gives the dressing that smooth, rich texture
- Lime juice: Adds zippy tang and keeps the avocados looking fresh
- Fresh corn: Gives the best snap and sweetness, though frozen can work too
- Queso fresco: Adds that classic crumbly texture that makes street corn feel authentic
- Chili powder: Brings that unmistakable street corn flavor everyone loves
- Large shrimp: They cook up fast and grab all those spicy flavors nicely
- Avocados: Add a silky richness that balances out the spicy components
- Radishes: Bring a crisp bite and pretty pink color pop
Step-by-Step Instructions
- Prepare the Dressing:
- Mix crema, mayo, lime juice, cilantro, salt, and pepper until smooth. It should flow but still be thick enough to stick to your spoon. Let it sit while you work on the other parts so the flavors can get friendly.
- Char the Corn:
- Warm up olive oil in a big cast iron pan over medium heat. Cook the diced jalapeño for 1-2 minutes until it softens without browning. Turn up the heat to medium high, toss in your corn with a bit of salt and pepper. Don't stir right away—let it sit for 1-2 minutes to get some nice brown spots. Keep cooking for about 4-5 minutes total, only stirring a few times to get more charring.
- Mix the Street Corn:
- Put corn in a big bowl and let it cool for 10 minutes. This stops the heat from ruining your dressing. Fold in most of your dressing, saving some for later. Gently mix in the queso fresco and finish with a sprinkle of chili powder for color and kick. You want it creamy with visible cheese bits throughout.
- Season and Cook the Shrimp:
- In another bowl, coat shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Heat up the same pan you used for corn until it's nice and hot. Put shrimp in one layer and cook just until they turn pink and curl slightly, about 2 minutes each side. Don't overcook or they'll get tough. Squeeze fresh lime juice right over the hot shrimp.
- Assemble the Salad:
- Spread chopped romaine on a big platter as your base. Arrange the corn mixture, shrimp, avocado chunks, crumbled cheese and radish slices across the lettuce in a pretty pattern. If your saved dressing got thick, thin it with a splash of milk until it drizzles nicely. Either serve dressing on the side or drizzle it over everything. Top with extra cilantro, lime wedges and a final dusting of chili powder.
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The corn mix really steals the show here. I learned to get those charred spots by watching street vendors in Mexico City. They let the kernels sit still against hot metal to develop that amazing smoky flavor that makes elote so darn good.
Make Ahead Tips
You can totally prep this salad ahead with a bit of planning. Make the corn mixture and dressing up to a day before and keep them in separate containers in the fridge. The corn actually tastes better after sitting overnight as all the flavors blend together. You can cook and season the shrimp up to 4 hours ahead, but store them away from other stuff so they don't get mushy. Cut your lettuce early and wrap it with a damp paper towel to keep it crisp. Just don't slice the avocados until you're ready to serve or they'll turn brown.
Customizing Your Salad
Feel free to switch things up based on what you like. Want it spicier? Keep the jalapeño seeds or swap in serrano peppers instead. If you're feeding folks with different spice tolerance, just put the hot stuff on the side as optional add-ons. Going vegetarian? Skip the shrimp and double up on corn and avocado. Adding black beans works great for extra protein too. Don't have queso fresco? Cotija cheese makes a good stand-in if you want something saltier. Looking for a lighter version? Use all Greek yogurt instead of mayo and crema in your dressing.
Serving Suggestions
This flexible salad works great as a main dish or fancy side. For a complete dinner, put out warm corn tortillas so everyone can make little tacos with the ingredients. Hosting a dinner party? Serve individual portions in wide shallow bowls topped with a whole grilled shrimp and lime wedge for that wow factor. This goes down really well with a cold Mexican beer, a michelada, or a fresh margarita. Wine drinkers will enjoy it with a bright Sauvignon Blanc or a clean, crisp Chardonnay that hasn't seen oak.
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This salad will definitely impress at your next get-together. Every forkful of this tasty, restaurant-worthy creation is something to savor!
Frequently Asked Questions
- → Can I use frozen corn in this?
Absolutely! Just make sure to thaw it first. It might take a little longer to cook off the extra moisture and get that nice charred look.
- → What can replace Mexican crema?
No crema? No worries. Sour cream works like a charm, Greek yogurt gives it a tangy twist, or try crème fraîche for something richer.
- → How do I make it spicier?
For extra heat, leave some jalapeño seeds, sprinkle cayenne on the shrimp, or mix a little hot sauce into the dressing. Add extra jalapeños as garnish if you’re feeling bold!
- → Can I prep parts ahead?
Totally! Make the dressing up to 3 days early and store it in the fridge. Prep the corn mix the day before. Just do the shrimp and assemble everything fresh for best results.
- → What's an easy swap for queso fresco?
If you don’t have queso fresco, crumbled feta is a great alternative. Cotija or goat cheese can also step in as tasty substitutes.
- → What’s the dairy-free version of this?
Skip the dairy by swapping the crema/sour cream with coconut cream or dairy-free yogurt and lime juice. Drop the queso fresco or swap in a dairy-free feta.