Corn Shrimp Avocado Bowl (Print Version)
# Ingredients:
→ Street Corn & Dressing
01 -
3/4 cup sour cream or Mexican crema
02 -
3/4 cup mayo
03 -
2 tablespoons lime juice, freshly squeezed
04 -
Fresh cilantro, chopped (about 2 tablespoons)
05 -
Ground black pepper and kosher salt to taste
06 -
A couple of tablespoons of olive oil
07 -
1 small jalapeño, finely chopped
08 -
4 cups corn kernels (fresh from 7 ears or defrosted frozen)
09 -
1/2 cup queso fresco, crumbled
10 -
Chili powder for dusting
11 -
Milk, if needed, to adjust dressing thickness
→ Shrimp Prep
12 -
2 lbs shrimp, peeled and cleaned
13 -
1 tablespoon oil
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
2 teaspoons chili powder
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon onion powder
19 -
1/2 teaspoon cumin, ground
20 -
1 tablespoon fresh lime, juiced
→ Salad Components
21 -
1 large romaine lettuce, chopped into bite-sized bits
22 -
2 ripe avocados, diced
23 -
1 cup of crumbled queso fresco
24 -
Radish slices, thinly cut
25 -
Lime wedges for serving
26 -
Chopped cilantro, for topping
# Instructions:
01 -
Stir together sour cream, mayo, lime juice, cilantro, a pinch of salt, and some pepper in a medium-sized bowl. Put it aside for later.
02 -
Heat oil over medium in a large cast iron skillet. Toss in the chopped jalapeño, sautéing for a minute or two. Turn the heat to medium-high, throw in the corn, salt, and pepper, and sauté for 4-5 minutes, letting the corn char a little as you stir every so often.
03 -
Move the cooked corn into a big bowl and let it cool for about 10 minutes. Mix in 3/4 cup of the prepared dressing and the queso fresco. Dust with chili powder. Save the extra dressing for later. Wipe down the skillet with a damp paper towel to clean it.
04 -
In a large mixing bowl, toss the cleaned shrimp with the oil, salt, pepper, chili powder, garlic powder, onion powder, and cumin. Warm up the skillet over medium-high, then cook the shrimp until they’re just pink, about 2-3 minutes. Take them off the heat and squeeze lime juice on top.
05 -
Spread out the lettuce on a big platter. Layer on the cooked shrimp, the corn mix, diced avocado, crumbled queso fresco, sliced radishes, and lime wedges. Thin the extra dressing using a splash of milk if needed to make it easier to pour, then drizzle it over or serve it on the side. Sprinkle a little chili powder and fresh cilantro on top before serving.
# Notes:
01 -
Enjoy the fresh mix of charred corn, juicy shrimp, creamy avocado, and crunchy lettuce in every bite.
02 -
You can prep this ahead—just chill the parts before putting it all together.