Mexican Corn Salad with Honey Lime Shrimp Recipe
Introduction
This Mexican Corn Salad with Honey Lime Shrimp is a vibrant and flavorful dish perfect for warm-weather meals. Sweet grilled corn pairs beautifully with tangy, spiced shrimp and a zesty honey lime dressing. It’s fresh, colorful, and sure to be a crowd-pleaser.
Ingredients
- 6 ounces medium shrimp (peeled and deveined)
- 1 1/2 teaspoons olive oil (plus 1 tablespoon for dressing)
- 1 1/2 teaspoons taco seasoning
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 2 ears fresh corn (husked and silks removed)
- 1 cup Roma tomatoes (diced, about 1 to 2 large)
- 1/2 cup avocado (diced)
- 1/3 cup cilantro (roughly chopped)
- 1/4 cup green onion (sliced)
- 1/2 fresh jalapeño (sliced or diced)
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons honey
- 1 1/4 teaspoons Tabasco Green Jalapeño Sauce
Instructions
- Step 1: Preheat your grill to high heat. Place the husked corn on the grill and cook, turning frequently, until the kernels start to brown and char evenly, about 10 to 15 minutes.
- Step 2: While the corn cooks, pat the shrimp dry with paper towels. Toss them in a medium bowl with 1 1/2 teaspoons olive oil, taco seasoning, salt, and pepper until evenly coated.
- Step 3: Reduce the grill heat to medium and lightly oil the grates. Arrange the shrimp about 1 inch apart and grill, turning frequently, until they turn pink and opaque, about 1 minute per side. Transfer to a plate.
- Step 4: Roughly cube the grilled shrimp and place in a large bowl. Stand the cooked corn on a cutting board or plate, hold it upright, and carefully cut the kernels off the cob into the bowl.
- Step 5: Add diced tomatoes, avocado, chopped cilantro, sliced green onion, and jalapeño to the bowl with the shrimp and corn. Mix gently to combine.
- Step 6: In a medium bowl, whisk together lime juice, honey, and Tabasco sauce. While whisking, slowly drizzle in 1 tablespoon olive oil until the dressing thickens and emulsifies.
- Step 7: Pour the dressing over the salad ingredients and toss to coat evenly. Season with salt and pepper to taste.
- Step 8: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld before serving.
Tips & Variations
- For a smoky flavor without a grill, you can roast the corn on a hot cast-iron skillet or under a broiler until charred.
- Adjust the amount of jalapeño according to your heat preference, or omit for a milder dish.
- Swap the shrimp for grilled chicken or tofu to customize protein options.
- For extra creaminess, add a spoonful of sour cream or crumbled queso fresco before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed chilled, so reheat the shrimp gently if desired, or eat cold. The dressing may cause the avocado to brown slightly over time, so it’s best to consume within a couple of days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely, pat dry well, and proceed with the seasoning and grilling steps as directed.
What can I substitute if I don’t have Tabasco Green Jalapeño Sauce?
If you don’t have Tabasco Green Jalapeño Sauce, you can use any mild green hot sauce or a few dashes of regular hot sauce mixed with a little extra lime juice to maintain the tangy heat in the dressing.
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Mexican Corn Salad with Honey Lime Shrimp Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This vibrant Mexican Corn Salad with Honey Lime Shrimp combines sweet grilled corn with succulent shrimp seasoned with taco spices. Tossed with fresh avocado, tomatoes, cilantro, jalapeño, and a zesty honey lime dressing, it’s a refreshing and flavorful dish perfect for a light lunch or summer dinner.
Ingredients
Shrimp Marinade
- 6 ounces medium shrimp (peeled and deveined)
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning
- Salt (to taste)
- Freshly ground black pepper (to taste)
Salad
- 2 ears fresh corn (husked and silks removed)
- 1 cup Roma tomatoes (diced, about 1 to 2 large)
- 1/2 cup avocado (diced)
- 1/3 cup cilantro (roughly chopped)
- 1/4 cup green onion (sliced)
- 1/2 fresh jalapeño (sliced or diced)
Dressing
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons honey
- 1 1/4 teaspoons Tabasco Green Jalapeño Sauce
- 1 tablespoon olive oil
Instructions
- Grill Corn: Preheat your grill to high heat. Place the husked corn on the grill allowing it to cook slowly, then char as the grill heats up. Turn the corn frequently to ensure it cooks evenly on all sides. This process should take 10 to 15 minutes until nicely charred and cooked through.
- Season Shrimp: While the corn cooks, pat dry the shrimp with paper towels and put them in a medium bowl. Toss with 1 1/2 teaspoons olive oil, then sprinkle taco seasoning and a pinch of salt and freshly ground black pepper. Toss again until the shrimp are evenly coated with the seasoning.
- Grill Shrimp: When the corn is done, transfer it to a large plate or chopping board. Reduce grill heat to medium and lightly grease the grill with oil. Lay the shrimp about an inch apart on the grill and cook until they turn pink and opaque, approximately 1 minute per side, turning frequently. Once cooked, transfer shrimp to the plate or board with corn.
- Combine Ingredients: Roughly cube the grilled shrimp and add to a large mixing bowl. Stand the corn upright on a small mug or sauce bowl to hold it steady, then carefully cut the grilled kernels off with a sharp knife, adding them to the bowl. Add diced tomatoes, avocado, chopped cilantro, sliced green onion, and diced jalapeño. Mix everything until well combined.
- Whisk Dressing: In a medium bowl, whisk together lime juice, honey, and Tabasco Green Jalapeño Sauce. While whisking constantly, slowly stream in one tablespoon of olive oil until the dressing thickens and emulsifies.
- Chill Salad: Pour the dressing over the salad and toss thoroughly to coat. Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate the salad for 30 minutes to allow the flavors to meld and develop before serving.
Notes
- You can substitute fresh corn with frozen corn if fresh is unavailable, but grilling fresh corn adds the best flavor.
- Adjust the amount of jalapeño to control the heat level in the salad to your preference.
- This salad can be served as a side dish or a light main course, perfect for warm weather meals.
- Leftovers can be refrigerated for up to 2 days, but best eaten fresh for optimal texture.
- For a spicier kick, add extra Tabasco or diced jalapeños in the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Keywords: Mexican corn salad, honey lime shrimp, grilled corn, summer salad, fresh shrimp salad, taco seasoned shrimp, avocado salad
