Name: Mexican Corn Salad with Honey Lime Shrimp Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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); 2 ears fresh corn (husked and silks removed); 1 cup (about 1 to 2 large) Roma tomatoes (diced); 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; 1 tablespoon olive oil

Introduction

This Mexican Corn Salad with Honey Lime Shrimp is a vibrant and flavorful dish perfect for warm-weather meals. Sweet charred corn pairs beautifully with juicy, spiced shrimp and a zesty honey-lime dressing. It’s a refreshing salad that comes together quickly and makes a great light lunch or side dish.

A white rectangular dish is filled with a colorful mix that has three main layers. The bottom layer is bright yellow corn kernels with some light grill marks, mixed evenly with small chunks of light green avocado and pink-red diced tomatoes. The middle layer has charred shrimp pieces, dark orange with a grilled texture, scattered across the dish. The top layer has fresh green jalapeño slices and green cilantro leaves placed evenly over the shrimp and vegetables. Lime wedges sit on one side, adding a fresh light green contrast. A silver spoon rests inside the dish on the right side, partially covered by the salad. The dish is on a white marbled surface with small bowls and lime slices around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces medium shrimp (peeled and deveined)

1 1/2 teaspoons olive oil (for shrimp)

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

1 tablespoon olive oil (for dressing)

Instructions

Step 1: Preheat your grill to high heat. Place the ears of corn on the grill and cook, turning frequently, until all sides are evenly charred and cooked through, about 10 to 15 minutes.

Step 2: While the corn is grilling, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 1/2 teaspoons olive oil, taco seasoning, salt, and freshly ground pepper until well coated.

Step 3: When the corn is done, transfer it to a plate or chopping board. Reduce the grill heat to medium, lightly grease the grill with oil, and arrange the shrimp about an inch apart. Grill until the shrimp turn pink and opaque, about 1 minute per side. Remove and place on the same plate or board.

Step 4: Roughly chop the cooked shrimp and add to a large mixing bowl. Holding each ear of corn upright on a small bowl, carefully cut the kernels off the cob and add to the bowl.

Step 5: Add diced tomatoes, avocado, chopped cilantro, sliced green onion, and jalapeño to the bowl. Stir gently to combine all ingredients.

Step 6: In a separate bowl, whisk together lime juice, honey, and Tabasco Green Jalapeño Sauce. While whisking, slowly drizzle in 1 tablespoon olive oil until the dressing is thick and well emulsified.

Step 7: Pour the dressing over the salad 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 allow the flavors to meld before serving.

Tips & Variations

If you don’t have a grill, roast the corn and shrimp under a broiler or cook them on a stovetop grill pan for similar results.

For extra creaminess, stir in a couple of tablespoons of crumbled cotija or feta cheese before serving.

Adjust the heat by adding more or less jalapeño depending on your spice preference.

This salad can be served over mixed greens or with warm tortillas for a heartier meal.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw them completely, pat dry, and then proceed with seasoning and grilling as directed.

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn pink and opaque with no translucent spots, usually after about 1 minute per side on a medium-hot grill.

Dinner

Mexican Corn Salad with Honey Lime Shrimp Recipe