I’ll never forget the first time I tried elote, Mexican street corn, at a small festival. The explosion of flavors – sweet corn, creamy mayo, spicy chili powder, and tangy lime – was an absolute revelation. I’ve been obsessed ever since, constantly finding new ways to incorporate those vibrant flavors into my meals. And that’s how my obsession with creating the perfect MEXICAN STREET CORN SHRIMP AND AVOCADO SALAD began! Today, I’m sharing my tried-and-true recipe, and I promise you’ll be making this all summer long!
Why You’ll Absolutely LOVE This Mexican Street Corn Shrimp and Avocado Salad
Okay, friend, let’s talk about why this salad is about to become your new go-to. It’s not just a salad; it’s an experience. We’re talking layers of flavor and texture that will have your taste buds doing a happy dance. This isn’t your boring, run-of-the-mill salad. It’s vibrant, it’s exciting, and it’s bursting with fresh, summery ingredients.
Here’s the breakdown:
- The Sweetness of Corn: Grilling or roasting the corn brings out its natural sweetness and adds a delightful smoky char. This is a total game-changer!
- The Creaminess of Avocado: Avocado adds healthy fats and a luxurious, buttery texture that perfectly complements the other ingredients.
- The Protein Punch of Shrimp: Perfectly cooked shrimp adds a satisfying heartiness and a delicate sweetness that ties everything together.
- The Tangy Kick of Lime: Fresh lime juice brightens all the flavors and adds a zesty zing.
- The Spicy Heat: Chili powder (or your favorite hot sauce) adds a touch of warmth that balances the sweetness and creaminess.
- It’s Customizable! Don’t like shrimp? Use chicken! Want more spice? Add more chili! Make it YOUR salad!
And the best part? It’s incredibly easy to make! Seriously, you can whip this up in under 30 minutes. Perfect for a quick lunch, a light dinner, or a crowd-pleasing side dish. Let’s get started!
Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Freshness is key here, so choose the best quality produce you can find. Don’t skimp on the lime – it makes all the difference!
- Corn: 4 ears of fresh corn, shucked (or 4 cups frozen corn, thawed)
- Shrimp: 1 pound medium shrimp, peeled and deveined
- Avocado: 2 ripe avocados, diced
- Red Onion: 1/4 cup finely diced red onion
- Cilantro: 1/4 cup chopped fresh cilantro
- Mayonnaise: 1/4 cup mayonnaise (I prefer using Mexican crema for an authentic flavor)
- Lime Juice: 2 tablespoons fresh lime juice
- Chili Powder: 1 teaspoon chili powder (or more to taste)
- Cotija Cheese: 1/4 cup crumbled Cotija cheese (optional, but highly recommended!)
- Olive Oil: 1 tablespoon olive oil
- Salt and Pepper: To taste
- Optional: Jalapeño, finely diced, for extra heat
Let’s Make This Mexican Street Corn Shrimp and Avocado Salad: Step-by-Step Instructions
Alright, friend, let’s get cooking! Follow these simple steps, and you’ll have a stunning salad in no time. Don’t be afraid to experiment and adjust the flavors to your liking. This is your culinary adventure!
- Prepare the Corn: If using fresh corn, brush the ears with olive oil. Grill them over medium heat for about 8-10 minutes, turning occasionally, until lightly charred and the kernels are tender-crisp. If using frozen corn, you can sauté it in a skillet with a little olive oil until heated through and slightly browned, or roast it in the oven. Let the corn cool slightly, then cut the kernels off the cob.
- Cook the Shrimp: Heat the remaining olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook them, or they’ll become rubbery. Season with salt and pepper.
- Make the Dressing: In a small bowl, whisk together the mayonnaise (or Mexican crema), lime juice, and chili powder. Taste and adjust seasonings as needed. If you want a bit more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Assemble the Salad: In a large bowl, combine the corn kernels, cooked shrimp, diced avocado, red onion, and cilantro.
- Dress the Salad: Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Garnish and Serve: Sprinkle with crumbled Cotija cheese (if using) and serve immediately. You can also chill the salad for a bit to allow the flavors to meld together.
That’s it! See? I told you it was easy. Now, take a bite and savor the explosion of flavors. I bet you’re already planning to make this again!
Variations and Additions
Want to put your own spin on this salad? Go for it! Here are a few ideas to get you started:
- Grilled Chicken: Swap out the shrimp for grilled chicken for a different protein option. The smoky flavor of grilled chicken pairs beautifully with the other ingredients.
- Black Beans: Add a can of rinsed and drained black beans for extra fiber and protein. They also add a nice earthy flavor.
- Bell Peppers: Dice up some colorful bell peppers for added crunch and sweetness.
- Jalapeño: Add finely diced jalapeño for an extra kick of heat.
- Mango: Diced mango adds a tropical sweetness that complements the spicy and savory flavors.
- Queso Fresco: Substitute Cotija cheese with Queso Fresco for a milder, creamier flavor.
- Different Herbs: Experiment with different herbs like parsley, chives, or even a little bit of mint.
Success Tips for the BEST Mexican Street Corn Shrimp and Avocado Salad
Alright, friend, let’s talk about those extra little details that will take your salad from good to absolutely AMAZING. These are my golden rules for salad success!
- Don’t Overcook the Shrimp: This is crucial! Overcooked shrimp is rubbery and tough. Cook them just until they turn pink and opaque.
- Use Ripe Avocado: A ripe avocado is creamy and buttery, adding the perfect texture to the salad. If your avocado is too hard, it won’t blend well, and if it’s too soft, it will turn to mush.
- Taste and Adjust Seasonings: This is your chance to make the salad your own! Taste the dressing and adjust the lime juice, chili powder, and salt to your liking.
- Don’t Dress the Salad Too Far in Advance: The avocado will start to brown if it sits in the dressing for too long. Dress the salad just before serving.
- Grill the Corn for the Best Flavor: Grilling the corn adds a smoky char that elevates the flavor to a whole new level. If you don’t have a grill, you can roast it in the oven or sauté it in a skillet.
Make-Ahead and Storage Instructions
Want to get ahead of the game? Here’s how to prep this salad in advance:
- Corn: You can grill or roast the corn up to 2 days in advance. Store it in an airtight container in the refrigerator.
- Shrimp: You can cook the shrimp up to 2 days in advance. Store it in an airtight container in the refrigerator.
- Dressing: You can make the dressing up to 3 days in advance. Store it in an airtight container in the refrigerator.
When you’re ready to assemble the salad, simply combine all the ingredients and toss gently. Remember to add the avocado just before serving to prevent browning.
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, but it will still taste delicious!
Serving Suggestions
This salad is incredibly versatile and can be served in a variety of ways. Here are a few ideas:
- As a Main Course: Serve it as a light and refreshing lunch or dinner.
- As a Side Dish: Pair it with grilled chicken, fish, or steak.
- In Tacos: Spoon it into warm tortillas for a fun and flavorful taco filling.
- On Toast: Spread it on toast for a delicious avocado toast upgrade.
- With Chips: Serve it with tortilla chips for a party-perfect appetizer.
More Recipes You Might Enjoy
If you’re loving this salad, here are a few other recipes you might enjoy:
- For another delicious seafood salad, try this CALIFORNIA ROLL CUCUMBER SALAD. It’s a fun twist on a classic sushi roll.
- If you’re craving a light and flavorful meal, these LEMON GARLIC SHRIMP ZOODLES are a must-try.
- Craving something different? This ASIAN CUCUMBER SALAD is incredibly refreshing.
- For a refreshing side dish, this Creamy Cucumber Salad is always a hit!
- Looking for a spicy and flavorful side? This Korean Cucumber Salad is a must-try.
- If you love the flavors of Mexican street corn, you’ll adore this Street Corn Chicken Rice Bowl!
Final Thoughts
So there you have it, friend! My recipe for the most amazing MEXICAN STREET CORN SHRIMP AND AVOCADO SALAD. I truly believe this will become a staple in your kitchen. It’s fresh, flavorful, easy to make, and incredibly versatile. Whether you’re serving it as a light lunch, a side dish at a barbecue, or a party appetizer, it’s guaranteed to be a hit. So gather your ingredients, get in the kitchen, and start creating. I can’t wait to hear how much you love it!
Can I substitute any ingredients in the Elote Shrimp Avocado Salad?
Yes, the recipe is highly customizable! You can substitute the shrimp for grilled chicken, add black beans, bell peppers, jalapeño, or mango. You can also use Queso Fresco instead of Cotija cheese or experiment with different herbs.
How can I prevent the avocado from browning in the salad?
To prevent the avocado from browning, dress the salad just before serving. Avoid dressing it too far in advance, as the lime juice can cause the avocado to brown.
How far in advance can I prepare the components of the salad?
You can grill or roast the corn and cook the shrimp up to 2 days in advance, storing them separately in airtight containers in the refrigerator. The dressing can be made up to 3 days in advance and stored similarly. Assemble the salad just before serving.
What are some serving suggestions for this salad?
This salad can be served in many ways! Enjoy it as a main course, a side dish with grilled meats, in tacos, on toast, or with tortilla chips as an appetizer.
Elote Shrimp Avocado Salad
Equipment
- Grill or skillet
- Large skillet
- Small bowl
- Large bowl
- Knife
- Cutting board
- Whisk
- Measuring cups and spoons
- Tongs
Ingredients
- 4 ears fresh corn, shucked
- 1 pound medium shrimp, peeled and deveined
- 2 ripe avocados, diced
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- ¼ cup crumbled Cotija cheese
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Optional: Jalapeño, finely diced, for extra heat
Instructions
- If using fresh corn, brush the ears with olive oil. Grill them over medium heat for about 8-10 minutes, turning occasionally, until lightly charred and the kernels are tender-crisp. If using frozen corn, sauté it in a skillet with a little olive oil until heated through and slightly browned, or roast it in the oven. Let the corn cool slightly, then cut the kernels off the cob.
- Heat the remaining olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook them, or they’ll become rubbery. Season with salt and pepper.
- In a small bowl, whisk together the mayonnaise, lime juice, and chili powder. Taste and adjust seasonings as needed. If you want a bit more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- In a large bowl, combine the corn kernels, cooked shrimp, diced avocado, red onion, and cilantro.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Sprinkle with crumbled Cotija cheese (if using) and serve immediately. You can also chill the salad for a bit to allow the flavors to meld together.
