This healthy grilled Mexican corn salad is tossed with juicy, smoky shrimp and has a sweet and tangy honey lime vinaigrette! Perfect for summer cook outs!
Course Main Course, Side Dish
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people, as a side
Calories 219kcal
Author FoodFaithFitness
Ingredients
2CupsCorn kernels,thawed if frozen
6OuncesMedium shrimp,peeled and deveined
1 1/2tspOlive oil
1 1/2tspTaco seasoning (I use this recipe)
Salt and pepper
1CupRoma Tomato,diced (about 1 large)
1/2CupAvocado,diced
1/3CupCilantro,roughly chopped
1/4CupGreen onion, sliced
For the dressing:
1TbspFresh lime juice
1 1/2tspHoney
1 1/4tspTabasco Green Jalapeno Sauce
1TbspOlive oil
Instructions
Place a grill basket on an outdoor grill and heat on medium heat. Place the corn in the grill basket and cook until lightly charred, stirring occasionally.
Dry off the shrimp and place in a medium bowl. Toss with the olive oil and then add the taco seasoning and a pinch of salt and pepper, tossing until evenly coated.
Transfer the cooked corn to a large bowl. Lightly grease the grill and then place the shrimp on. Cook until the shrimp are pink and opaque, only about 1 minute per side.
Cut the cooked shrimp in half and add to the corn. Add the tomato, avocado, cilantro and green onion. Mix until well combined.
In a medium bowl, whisk together the lime juice, honey and Tabasco. While whisking constantly, stream in the olive oil until well mixed and the dressing thickens. Pour over the salad and toss to mix evenly.
Season to taste with salt and pepper and then cover and let stand at room temperature for at least 30 minutes to let the flavors develop.