Mexican Street Corn Salad with Grilled Shrimp
• 1 lb Shrimp, peeled, tail off, thawed and drained
• 3 Tbsp Vegetable oil
• 2 ears fresh Corn shucked
• Kosher salt
• Black Pepper
• 1 Tbsp Mayonnaise
• 1/2 cup Cotija or feta cheese
• 1/2 cup Cilantro, finely chopped
• 1 Jalapeno, seeded and stemmed, finely chopped
• 2 Tbsp fresh Lime juice
• Chili powder to taste
• Cilantro and cheese to garnish
Directions
-
- Preheat grill to medium-high.
- Brush corn cobs with 1 tbsp vegetable oil; season with salt.
- In a medium-size bowl, toss raw shrimp with remaining 2 tbsp of vegetable oil, seasoning with salt and pepper.
- Place the corn and shrimp onto the oiled grill. Grill the shrimp for 1 1/2 to 2 minutes on each side (or until the shrimp reach 165 F internally). Grill the corn until tender and charred, about 10 minutes. Set corn and shrimp aside to cool.
- While the corn and shrimp are cooling, mix together the mayonnaise, cheese, cilantro, jalapeno, lime juice and chili powder; season with salt and pepper.
Cut the kernels from the cob and transfer into a medium bowl with the cooled shrimp. Add the dressing and stir to combine. Garnish with extra cilantro and cheese.
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