Print

Mexican Street Corn and Shrimp

A colorful bowl of Mexican Street Corn and Shrimp salad featuring grilled shrimp, fresh corn, avocado slices, lettuce, cotija cheese, and red onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and flavorful summer salad combining smoky Mexican street corn with seasoned shrimp, creamy avocado, and a zesty lime dressing. Perfect served warm, chilled, or at room temperature.

Ingredients

Scale
  • 3/4 cup Mexican crema or sour cream
  • 3/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 2 tablespoons olive oil (divided)
  • 1 small jalapeño, minced
  • 4 cups fresh corn (from about 7 ears) or thawed frozen corn
  • 1/2 cup crumbled queso fresco
  • Chili powder for sprinkling
  • Milk as needed for thinning dressing
  • 2 pounds shrimp, thawed, peeled, and deveined
  • 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 (for shrimp)
  • 1 large head romaine lettuce, chopped
  • 2 avocados, diced
  • 1 cup queso fresco
  • Radishes, thinly sliced
  • Limes, cut into wedges
  • Additional cilantro for garnish

Instructions

  1. In a bowl, whisk crema, mayo, lime juice, chopped cilantro, salt, and pepper to make the dressing. Set aside.
  2. Heat 1 tbsp olive oil in a skillet. Sauté jalapeño for 1–2 minutes, then add corn. Cook for 4–5 minutes until slightly charred.
  3. Transfer corn to a bowl and let cool. Mix in 3/4 cup dressing and 1/2 cup queso fresco. Sprinkle with chili powder. Set aside.
  4. Wipe the skillet. Toss shrimp with 1 tbsp olive oil, salt, pepper, chili powder, onion powder, garlic powder, cumin, and lime juice.
  5. Cook shrimp in skillet over medium-high heat until pink and opaque (about 3–4 minutes).
  6. On a large platter, layer romaine lettuce, corn mixture, shrimp, diced avocado, sliced radishes, and extra queso fresco.
  7. Thin the remaining dressing with milk to a pourable consistency and drizzle over salad or serve on the side.
  8. Garnish with fresh cilantro and lime wedges before serving.

Notes

  • Use frozen corn or shrimp if fresh isn’t available—just thaw and pat dry.
  • Brush avocado with lime juice to prevent browning.
  • Grill shrimp instead of pan-frying for an added smoky flavor.
  • Serve in tortillas, over rice, or in lettuce wraps for variation.
  • Keep dressing separate if making ahead to preserve freshness.

Nutrition

Find it online: https://recipeeasily.com/mexican-street-corn-and-shrimp/