Blackened Corn and Shrimp Salad. I love making salads for dinner in the summer. They are quick and easy and use up lots of summer produce. I loaded this salad up with tons of Mexican flavor: grilled corn, black beans, salsa and a couple squeezes of fresh lime juice.
Put corn and shrimp in a large heatproof bowl, scraping the skillet as you go so you don't lose any of those delicious blackened bits. Add in the tomatoes, shallots, jalapeño, basil, mayonnaise, Cojita cheese, lime juice, chili powder and paprika. Taste and add salt, additional lime juice, chili powder, mayo or paprika as needed. You can have Blackened Corn and Shrimp Salad using 14 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Blackened Corn and Shrimp Salad
- It’s 2 ears of sweet corn, cut off the cob.
- It’s 20-25 of medium sized fresh or thawed shrimp, deveined and peeled.
- It’s 2 T of vegetable oil.
- It’s 2 of large slicing tomatoes, cut into bite-sized pieces.
- It’s 2 of shallots, diced.
- You need 1 of jalapeño pepper, diced.
- You need 1/4 c of fresh basil leaves, diced.
- You need 1/4 c of mayonnaise, more to taste.
- It’s 6 oz of Cojita cheese, crumbled, more for garnish.
- You need of Juice from 1 lime.
- Prepare 1 T of chili powder or to taste.
- Prepare 1/2 T of smoked paprika or to taste.
- You need 3 of green onions, diced.
- It’s to taste of Salt.
Meanwhile, put the ancho chilli in a small bowl and pour over enough just-boiled water to cover. Discard the stalk and seeds, and blitz or grind the flesh with a little of the soaking water and some salt using a mini food processor or pestle and mortar, until a smooth paste. Caesar salad for me is a comfort food, only because it reminds me of my grandma. We would go to her house and have a spread of appetizers and always, always, always a Caesar salad.
Blackened Corn and Shrimp Salad instructions
- In a large iron skillet, heat vegetable oil over high heat until shimmering..
- Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes..
- Add shrimp. Continue to cook, stirring once every two minutes, until shrimp is cooked through, corn has blackened bits and is beginning to pop in the pan. You want a dry pan for the corn to blacken properly– if the shrimp or corn release too much water during cooking, you can drain it off with a strainer and return the corn and shrimp to the skillet to continue charring. I find this is usually only a problem with frozen shrimp..
- Put corn and shrimp in a large heatproof bowl, scraping the skillet as you go so you don't lose any of those delicious blackened bits. Add in the tomatoes, shallots, jalapeño, basil, mayonnaise, Cojita cheese, lime juice, chili powder and paprika. Taste and add salt, additional lime juice, chili powder, mayo or paprika as needed..
- Serve with a slotted spoon into four bowls or plates. Top with green onions, additional Cojita cheese and, if desired, a sprinkle of chili powder or paprika..
Adding the blackened shrimp just makes it extra yummy and delicious 🙂 This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Let cool, and then cut the kernels off the cob. Add shrimp and cook until opaque and charred.