Mexican Corn Salad with Honey Lime Shrimp Recipe
This vibrant Mexican Corn Salad with Honey Lime Shrimp combines sweet grilled corn and juicy shrimp with fresh avocado, tomatoes, and a zesty honey lime dressing, making it a perfect light and flavorful dish for warm weather or any festive occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Shrimp and Seasoning
- 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 (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)
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 directly on the grill and start cooking slowly. As the grill heats up, the corn will begin to char. Turn the corn frequently to ensure all sides cook evenly, which should take about 10 to 15 minutes.
- Season Shrimp: While the corn is cooking, pat the shrimp dry with paper towels and place them in a medium bowl. Toss the shrimp with 1 1/2 teaspoons of olive oil, then add taco seasoning, salt, and freshly ground black pepper to taste. Mix well until shrimp are evenly coated.
- Grill Shrimp: Once the corn is cooked, transfer it to a large plate or chopping board. Lower the grill temperature to medium and lightly grease the grill grates with oil. Arrange the shrimp about 1 inch apart on the grill and cook them until pink and opaque, turning frequently for about 1 minute per side. When done, transfer the shrimp to the same plate or board.
- Combine Ingredients: Roughly cube the cooked shrimp and place into a large mixing bowl. Stand the grilled corn upright on a small mug or bowl placed upside down, hold the top end, and carefully cut the kernels away from the cob directly into the bowl. Add diced Roma tomatoes, avocado, chopped cilantro, sliced green onion, and jalapeño to the bowl. Mix everything gently until well combined.
- Whisk Dressing: In a medium bowl, whisk together freshly squeezed lime juice, honey, and Tabasco Green Jalapeño Sauce. While whisking constantly, slowly drizzle in 1 tablespoon of olive oil until the dressing is well emulsified and slightly thickened. Pour the dressing over the salad and toss thoroughly to coat all ingredients.
- Chill Salad: Season the salad to taste with salt and freshly ground black pepper. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- You can substitute shrimp with grilled chicken or keep it vegetarian by omitting the shrimp.
- For added smokiness, lightly char the jalapeño slices on the grill before adding to the salad.
- If a grill is unavailable, you can char the corn and shrimp under a broiler or on a stovetop grill pan.
- Adjust the amount of jalapeño and Tabasco sauce for preferred spice level.
- Serve the salad chilled or at room temperature for best flavor.
Keywords: Mexican corn salad, honey lime shrimp, grilled shrimp, grilled corn, fresh summer salad, avocado salad, spicy jalapeño dressing
