I serve juicy shrimp, creamy avocado, and charred Mexican street corn atop crisp romaine for a salad that refuses to be ignored.

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I am obsessed with the messy, loud contrast of spicy shrimp and buttery avocado in this salad. I love how the shrimp snap with heat while avocado melts into every bite.

The salad hits crunchy, smoky, tangy notes that make me eat faster than I should. But my favorite thing is the way those two ingredients play together, bright against rich, slick against charred.

Insanely addictive. I want this on repeat for weeknights, parties, any time I need a salad that actually satisfies and leaves me reaching for more with every single forkful now and I never apologize for seconds.

Ingredients

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Shrimp: juicy protein, quick-cooking and party-ready, brings seafood punch.
Salt: wakes everything up, don’t skip it if you want flavor.
Pepper: a little heat and earthy bite, keeps things interesting.
Cumin: warm, toasty note that nods to Mexican flavors, kinda comforting.
Chili powder/Tajin: smoky spice or tangy chile salt, pick your vibe.
Garlic: bright savory kick, it’s what makes it feel homemade.
Olive oil: helps things brown and adds smooth fruity richness.
Corn: sweet crunch, summer in every bite, great texture contrast.
Mayo/Crema: creamy tang that coats everything, makes it comforting.
Lime: bright acid, it lifts the whole salad, very necessary.
Cotija: salty crumbly cheese, adds savory pops and a classy touch.
Avocado: creamy, cooling balance for spice, makes it feel indulgent.

Ingredient Quantities

1 pound raw shrimp, peeled and deveined (medium or large)

1 teaspoon kosher salt, plus extra to taste

1 teaspoon black pepper

1 teaspoon ground cumin

1 to 2 teaspoons chili powder or Tajin, divided

2 cloves garlic, minced

2 tablespoons olive oil, plus 1 tablespoon for corn

4 ears fresh corn, kernels cut off (about 3 to 3 1/2 cups) or frozen thawed

1/3 cup mayonnaise

1/3 cup Mexican crema or sour cream

2 tablespoons fresh lime juice, plus extra wedges for serving

1/2 cup crumbled cotija cheese, plus more for garnish

1 large ripe avocado, diced (about 1 to 1 1/2 cups)

1 head romaine lettuce, chopped (about 6 to 8 cups)

1/3 cup fresh cilantro, chopped

1/4 cup finely chopped red onion (about 1 small)

1 jalapeno, seeded and finely chopped (optional)

1 teaspoon smoked paprika or regular paprika (optional)

1/2 teaspoon sugar or honey (optional, to balance acidity)

Olive oil or neutral oil for cooking as needed

How to Make this

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1. Pat shrimp dry and toss with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 to 2 teaspoons chili powder or Tajin (start with 1 and add more later if ya like heat), 2 minced garlic cloves and 2 tablespoons olive oil; set aside to marinate while you prep the rest.

2. Make the crema dressing: whisk together 1/3 cup mayonnaise, 1/3 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1/2 teaspoon sugar or honey (optional), 1 teaspoon smoked or regular paprika (optional) and a pinch of salt; taste and adjust brightness or heat as needed.

3. Char the corn: heat 1 tablespoon olive oil or neutral oil in a large skillet over medium high heat. Add 3 to 3 1/2 cups corn kernels (fresh cut from 4 ears or thawed frozen) and cook without stirring too much until they get good brown bits, 6 to 8 minutes. Sprinkle with 1 to 2 teaspoons chili powder or Tajin if you want extra kick. Remove from heat and let cool slightly.

4. Cook the shrimp: in the same skillet or a clean one, heat a little oil over medium high. Add shrimp in a single layer and cook 2 to 3 minutes per side until opaque and just curled; dont overcook or they get rubbery. If using leftover marinade, toss shrimp briefly while cooking for extra flavor.

5. Prep the salad base and extras: chop 1 head romaine into bite sized pieces, dice 1 large ripe avocado, finely chop 1/3 cup cilantro, 1/4 cup red onion and 1 seeded jalapeno if using. Crumble 1/2 cup cotija cheese and keep extra for garnish.

6. Combine corn and dressing: stir the slightly cooled charred corn into the crema dressing, taste and add a little more lime, salt, or the remaining chili powder if needed. This is your Mexican street corn mix.

7. Toss salad: in a big bowl, combine chopped romaine, dressed corn, shrimp, avocado, cilantro and red onion. Gently toss so the avocado doesnt get mushy. Add cotija and gently fold again.

8. Finish and serve: plate the salad, sprinkle extra cotija and a little more chopped cilantro on top, squeeze lime wedges over everything and add extra Tajin or chili powder if ya want more spice.

9. Tips so it turns out great: serve right away so shrimp and avocado are fresh; if you need to make ahead, keep dressing and corn separate until 30 minutes before serving. Dont skip the lime it brightens everything.

Equipment Needed

1. Large heavy skillet (for charring corn and cooking shrimp)
2. Mixing bowls (one for crema dressing, one for tossing the salad)
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cups
6. Whisk (for the dressing)
7. Tongs or a spatula (to turn shrimp and stir corn)
8. Ladle or large spoon (to combine and toss salad gently)
9. Citrus juicer or juicer reamer (for fresh lime juice)

FAQ

Q: Can I use frozen shrimp and corn instead of fresh?

A: Yes. Use thawed frozen shrimp and drained thawed corn. Pat shrimp dry before seasoning so they get a nice sear, and if corn is watery, drain and pat it too so the dressing doesnt get diluted.

Q: How do I keep the avocado from turning brown?

A: Toss the diced avocado with a little lime juice right after cutting and add it just before serving. The lime slows browning, but for best look serve within a few hours.

Q: Can I make this ahead of time?

A: You can cook the shrimp and corn a day ahead and store separately in the fridge. Mix the dressing and chop the veggies too, but dont combine everything until just before serving so the lettuce stays crisp and the avocado stays fresh.

Q: My family likes less heat, how do I tone down the spice?

A: Cut back to 1/2 teaspoon chili powder or skip the jalapeno. You can add a pinch of sugar or honey to the dressing to balance acidity and make it milder.

Q: What can I use instead of cotija or crema?

A: Feta stands in for cotija and plain Greek yogurt or regular sour cream works for crema. Flavor will be slightly different but still tasty.

Q: How do I reheat leftovers without making the salad soggy?

A: Warm shrimp and corn quickly in a hot skillet with a little oil, then cool slightly before adding back to chilled lettuce and avocado. Or keep the cooked shrimp and corn separate, reheat only what you plan to eat, then combine.

Mexican Street Corn Shrimp And Avocado Salad Recipe Substitutions and Variations

Shrimp → Grilled chicken strips or firm tofu, sliced and seasoned the same way, works great if you want it milder or vegetarian.
Cotija cheese → Feta or queso fresco, both give that salty crumbly bite if you cant find cotija.
Mayonnaise/Mexican crema → Plain Greek yogurt, same creaminess with less fat and a tangy kick.
Fresh corn → Frozen or canned corn, drain well then char in a hot pan with a little oil to get that roasted flavor back.

Pro Tips

1. Cook shrimp only until opaque and just curled, then pull them off the heat right away. They keep cooking a bit from residual heat, so if you wait for a full curl youll overcook and they get rubbery.

2. Char the corn in a very hot pan and resist stirring too much. Letting it brown gives smoky flavor that makes the whole salad sing. If kernels start to stick a little, scrape them up with a spatula instead of stirring constantly.

3. Keep the crema dressed corn and the avocado separate until the last minute if you need to prep ahead. The dressed corn holds up, but avocado will brown and get mushy if mixed too early. Toss just before serving.

4. Taste for acid and salt at the end. Lime and salt change how creamy and spicy things feel, so add them slowly. If it seems flat, a tiny pinch of sugar or honey softens the bite and brings out the corn sweetness.

Mexican Street Corn Shrimp And Avocado Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I serve juicy shrimp, creamy avocado, and charred Mexican street corn atop crisp romaine for a salad that refuses to be ignored.

Servings

servings

Calories

636

kcal

Equipment: 1. Large heavy skillet (for charring corn and cooking shrimp)
2. Mixing bowls (one for crema dressing, one for tossing the salad)
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cups
6. Whisk (for the dressing)
7. Tongs or a spatula (to turn shrimp and stir corn)
8. Ladle or large spoon (to combine and toss salad gently)
9. Citrus juicer or juicer reamer (for fresh lime juice)

Ingredients

1 pound raw shrimp, peeled and deveined (medium or large)
1 teaspoon kosher salt, plus extra to taste
1 teaspoon black pepper
1 teaspoon ground cumin
1 to 2 teaspoons chili powder or Tajin, divided
2 cloves garlic, minced
2 tablespoons olive oil, plus 1 tablespoon for corn
4 ears fresh corn, kernels cut off (about 3 to 3 1/2 cups) or frozen thawed
1/3 cup mayonnaise
1/3 cup Mexican crema or sour cream
2 tablespoons fresh lime juice, plus extra wedges for serving
1/2 cup crumbled cotija cheese, plus more for garnish
1 large ripe avocado, diced (about 1 to 1 1/2 cups)
1 head romaine lettuce, chopped (about 6 to 8 cups)
1/3 cup fresh cilantro, chopped
1/4 cup finely chopped red onion (about 1 small)
1 jalapeno, seeded and finely chopped (optional)
1 teaspoon smoked paprika or regular paprika (optional)
1/2 teaspoon sugar or honey (optional, to balance acidity)
Olive oil or neutral oil for cooking as needed

Directions

Pat shrimp dry and toss with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 to 2 teaspoons chili powder or Tajin (start with 1 and add more later if ya like heat), 2 minced garlic cloves and 2 tablespoons olive oil; set aside to marinate while you prep the rest.
Make the crema dressing: whisk together 1/3 cup mayonnaise, 1/3 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1/2 teaspoon sugar or honey (optional), 1 teaspoon smoked or regular paprika (optional) and a pinch of salt; taste and adjust brightness or heat as needed.
Char the corn: heat 1 tablespoon olive oil or neutral oil in a large skillet over medium high heat. Add 3 to 3 1/2 cups corn kernels (fresh cut from 4 ears or thawed frozen) and cook without stirring too much until they get good brown bits, 6 to 8 minutes. Sprinkle with 1 to 2 teaspoons chili powder or Tajin if you want extra kick. Remove from heat and let cool slightly.
Cook the shrimp: in the same skillet or a clean one, heat a little oil over medium high. Add shrimp in a single layer and cook 2 to 3 minutes per side until opaque and just curled; dont overcook or they get rubbery. If using leftover marinade, toss shrimp briefly while cooking for extra flavor.
Prep the salad base and extras: chop 1 head romaine into bite sized pieces, dice 1 large ripe avocado, finely chop 1/3 cup cilantro, 1/4 cup red onion and 1 seeded jalapeno if using. Crumble 1/2 cup cotija cheese and keep extra for garnish.
Combine corn and dressing: stir the slightly cooled charred corn into the crema dressing, taste and add a little more lime, salt, or the remaining chili powder if needed. This is your Mexican street corn mix.
Toss salad: in a big bowl, combine chopped romaine, dressed corn, shrimp, avocado, cilantro and red onion. Gently toss so the avocado doesnt get mushy. Add cotija and gently fold again.
Finish and serve: plate the salad, sprinkle extra cotija and a little more chopped cilantro on top, squeeze lime wedges over everything and add extra Tajin or chili powder if ya want more spice.
Tips so it turns out great: serve right away so shrimp and avocado are fresh; if you need to make ahead, keep dressing and corn separate until 30 minutes before serving. Dont skip the lime it brightens everything.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.