Elote Shrimp Avocado Salad
This vibrant Elote Shrimp Avocado Salad combines the flavors of Mexican street corn with succulent shrimp and creamy avocado. It's a fresh, flavorful, and easy-to-make salad perfect for a quick lunch, light dinner, or crowd-pleasing side dish.
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.
Notes
For best results, grill the corn for a smoky flavor. Be careful not to overcook the shrimp, as they will become rubbery. Use ripe but firm avocados to prevent them from turning to mush when tossed. Dress the salad just before serving to prevent the avocado from browning. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the avocado may brown slightly. For a spicier kick, add finely diced jalapeño or a pinch of cayenne pepper to the dressing. Mexican crema can be substituted for mayonnaise for a more authentic flavor.