Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, blackened corn and shrimp salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Blackened Corn and Shrimp Salad is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Blackened Corn and Shrimp Salad is something that I have loved my entire life.

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.

To get started with this recipe, we have to first prepare a few components. You can cook blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Blackened Corn and Shrimp Salad:
  1. Make ready 2 ears sweet corn, cut off the cob
  2. Take 20-25 medium sized fresh or thawed shrimp, deveined and peeled
  3. Make ready 2 T vegetable oil
  4. Prepare 2 large slicing tomatoes, cut into bite-sized pieces
  5. Prepare 2 shallots, diced
  6. Take 1 jalapeño pepper, diced
  7. Get 1/4 c fresh basil leaves, diced
  8. Make ready 1/4 c mayonnaise, more to taste
  9. Make ready 6 oz Cojita cheese, crumbled, more for garnish
  10. Make ready Juice from 1 lime
  11. Make ready 1 T chili powder or to taste
  12. Make ready 1/2 T smoked paprika or to taste
  13. Get 3 green onions, diced
  14. Get to taste Salt

Pour in the dressing and mix well. Black Bean, Corn, and Shrimp Salad Recipe. Spicy Grilled Shrimp Kebabs with Avocado and Papaya Salad Recipe. Blackened Shrimp with Pomegranate-Orange Salsa Recipe.

Instructions to make Blackened Corn and Shrimp Salad:
  1. In a large iron skillet, heat vegetable oil over high heat until shimmering.
  2. Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
  3. 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.
  4. 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.
  5. 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.

This colorful, Mexican-inspired salad with black beans, corn, shrimp, and tomatoes is perfect on its own or served with chips or tortillas. Reviews for: Photos of Black Bean, Corn, Tomato, and Shrimp Salad. How to blacken shrimp, shrimp recipe, seafood recipe You can also order the Island Grill Stone from Amazon.com by clicking here for a round stone. Heat a grill pan over medium-high heat. Add the corn and all of the shrimp and grill until the shrimp are cooked through and they both have nice grill marks on all sides.

So that is going to wrap it up for this exceptional food blackened corn and shrimp salad recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!