Deconstruct your favorite spicy shrimp tacos for a Mexican-inspired Corn Salad that will be an absolute hit at cookouts.
Summer is the time I love to experiment with new recipes and flavors, and test ideas I can confidently keep in rotation when winter rolls around. That’s where this Mexican-inspired corn salad comes in.
When I was in Kenya helping a food creator shape the recipes for her cookbook, we needed a salad to pair with a freshly grilled Red Snapper. We wanted to make the most of the local abundance of corn, while also pulling from her Californian upbringing. Around the same time, my South African partner had made his own version of the viral cowboy caviar (also called Texas caviar) but with ingredients unique to his region.
I feel like I’m always developing different versions of this salad, but for this specific version, I wanted it to be punchy and spicy with just a little hint of sweetness; I wanted it to feel like you’re eating spicy Shrimp Tacos, but deconstructed.
Best of all, this Mexican-inspired corn salad is made for the grill, making it the perfect dish for quick and easy summer cooking while enjoying the outdoors.
Is This Mexican Corn Salad Healthy?
Yes, this recipe is generally healthy, thanks to its fresh ingredients and balance of nutrients. It’s high in protein from the shrimp, loaded with fiber from the corn and tomatoes, and features healthy fats from the avocado and olive oil.
Feel free to play around and adjust the amount of honey to suit your dietary preferences.
You can also incorporate more veggies, from bell peppers and cucumbers to shredded green and red cabbage.
To make it plant-based, simply swap the shrimp for grilled marinated tofu or black beans, and swap the honey for maple syrup to make a vegan-friendly salad that’s just as delicious.
Can Mexican Corn Salad Be Made Without a Grill?
While I like to encourage outdoor cooking as often as possible, this recipe can be adapted for indoor cooking. If you ask me, cooking feels a lot more exciting with the sun on your face and the wind in your hair.
Especially if this recipe is a win in your book, and you want to keep it for winter when you need a sunshine-fueled pick-me-up.
While I don’t recommend trying to char-grill your corn and shrimp in a frying pan, you can either use a stovetop grill pan or broil them in your oven. Just make sure to open the windows in your kitchen, as it can get a bit smoky.
Just bear in mind that the cook times may change, so keep an eye on your food and rotate it frequently to make sure every side gets hit with heat.
How to make ahead and store
To make this salad ahead of time, store the dressing in the refrigerator for up to 2 days. The shrimp can also be prepared and marinated a day in advance. To store leftovers, this Mexican-inspired corn salad will keep in an airtight container in the refrigerator for up to 3 days. Bear in mind that the avocado may brown slightly over time, though the flavor will remain unaffected. Lime juice helps to slow the browning of avocado.
Serving Suggestions
Nothing beats a surf-and-turf combo when it comes to this Mexican-inspired corn salad! I often serve it alongside other meats you can throw on the grill, like these Beef Kabobs or this Keto Steak With Garlic Butter Mushrooms.
If you’re happy with the shrimp as your protein for the meal, you can also try this Grilled Cauliflower Steak with Romesco Sauce or some Grilled Eggplant!
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
For the 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
- Preheat your grill to high heat. While it's preheating, place the corn on the grill so it starts to cook slowly, then it begins to char as the grill gets hotter. Turn frequently so all sides cook evenly. This should take 10 to 15 minutes.
- While the corn cooks, pat dry shrimp with paper towels and place in a medium bowl. Toss with olive oil and then add taco seasoning and a pinch of salt and pepper, tossing again until evenly coated.
- Transfer cooked corn to a large plate or chopping board when finished. Turn down grill to medium heat and lightly grease with oil before laying down shrimp 1 inch apart. Cook until shrimp are pink and opaque, turning frequently, only about 1 minute per side. Transfer shrimp to the same chopping board or plate when done.
- Roughly cube the cooked shrimp and add to a large bowl. Place a small mug or sauce bowl upside-down on the board or plate, and stand the corn up on it. Hold the corn by the top end, and cut downwards to cut the corn kernels away from the cob. Add to the bowl along with tomatoes, avocado, cilantro, green onion, and jalapeño. Mix until well combined.
- In a medium bowl, whisk together lime juice, honey, and Tabasco. While whisking constantly, stream in olive oil until well combined and the dressing thickens. Pour over salad and toss to mix evenly.
- Season to taste with salt and pepper and then cover and refrigerate for 30 minutes to let the flavors develop.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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