Grilled Mexican Shrimp Corn Salad

This hearty Mexican shrimp salad brings together the vibrant flavors of smoky grilled corn, tender shrimp, and creamy avocado for a refreshing meal that celebrates summer's bounty. The ancho chili lime marinade transforms ordinary shrimp into something extraordinary, while the colorful mix of ingredients creates a satisfying dish that works equally well for casual weeknight dinners or entertaining guests.

I first created this recipe during a particularly hot summer when turning on the oven felt unthinkable. My family was immediately hooked by the combination of smoky grilled elements and fresh ingredients. Now it's requested at nearly every summer gathering we host.

Ingredients

• Large Raw Shrimp The star protein that absorbs the flavorful marinade beautifully. Look for fresh, firm shrimp with translucent flesh for best results.

• Salad Greens Creates the foundation for the salad. Green leaf or butter lettuce offer the perfect mild backdrop for the bold flavors.

• Fresh Corn Provides sweet pops of flavor that intensify when grilled. Choose ears with bright green husks and golden silk for peak freshness.

• Tomato Adds juicy brightness. Roma or beefsteak varieties offer meaty texture and concentrated flavor.

• Black Beans Contributes earthy flavor and additional protein. Rinse thoroughly to remove excess sodium.

• Avocado Delivers creamy richness that balances the tangy and spicy elements. Select fruit that yields slightly to gentle pressure.

• Queso Fresco Traditional Mexican cheese that adds a mild, salty element. Its crumbly texture distributes flavor throughout the salad.

• Ancho Chili Powder Gives the shrimp a smoky depth without overwhelming heat. Look for deep red powder with a fruity aroma.

• Fresh Lime Both zest and juice brighten all the flavors. Choose heavy limes with thin, smooth skin for maximum juice.

Step-by-Step Instructions

Prepare the Marinade

Whisk together olive oil, fresh thyme, ancho chili powder, lime zest, and minced garlic in a medium bowl until well combined. This aromatic mixture infuses the shrimp with layers of flavor that transform as they hit the grill.

Marinate the Shrimp

Thread dried shrimp onto soaked wooden skewers, leaving small spaces between each piece to ensure even cooking. Brush the marinade generously over every surface of the shrimp, then season with sea salt and pepper. Allow the shrimp to absorb these flavors for 15 to 30 minutes while preparing other ingredients.

Grill the Corn

Heat your grill to medium and lightly oil the grates. Spray corn with olive oil and season with salt. Place corn directly on the grill, turning every 4 minutes until all sides develop light char marks and the kernels become tender, about 14 to 16 minutes total. The slow cooking caramelizes the natural sugars in the corn, adding complexity to the final dish.

Grill the Shrimp

Increase grill heat to high. Place shrimp skewers on the hot surface and cook just until they turn pink and opaque with slight grill marks, approximately 1.5 to 2 minutes per side. Watch them carefully as they cook quickly and become tough if left too long. The high heat creates flavorful caramelization while keeping the interior tender.

Prepare the Salad Base

In a large bowl, combine chopped lettuce, rinsed black beans, and diced tomato. Cut the grilled corn kernels from the cob and add to the bowl along with avocado chunks and crumbled queso fresco. The warm corn will slightly wilt the greens, creating the perfect temperature contrast.

Assemble and Serve

Arrange the grilled shrimp atop the salad, either on or off the skewers depending on your preference. Garnish with fresh cilantro and serve immediately. The combination of warm grilled elements with cool, fresh ingredients creates an exciting textural experience.

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The ancho chili powder is truly the unsung hero of this recipe. Unlike regular chili powder, which typically contains a blend of spices, pure ancho powder delivers a distinctive fruity smokiness with moderate heat. I discovered its transformative power after a cooking class in San Miguel de Allende, where our instructor insisted we toast the dried peppers before grinding them. That extra step amplifies the flavor immensely.

Perfect Pairings

This vibrant salad pairs beautifully with a variety of accompaniments that enhance its Mexican-inspired flavors. Warm corn tortillas or crispy tortilla chips provide a satisfying crunch and vehicle for scooping up the salad components. For a more substantial meal, serve alongside cilantro lime rice or a simple black bean soup. The bright, fresh flavors also complement a cold Mexican lager garnished with lime or a zesty margarita for an adult gathering.

Make-Ahead Magic

While this salad shines brightest when served immediately after assembly, many components can be prepared in advance for quicker mealtime prep. The shrimp marinade can be mixed and refrigerated up to two days ahead. Corn can be grilled, cut from the cob, and refrigerated for up to 24 hours. Chop lettuce, rinse beans, and dice tomatoes the morning of serving, storing them separately in the refrigerator. The avocado should always be cut just before serving to prevent browning, though tossing it with a bit of lime juice helps if you must prepare it slightly ahead.

Seasonal Adaptations

This recipe celebrates summer's bounty but can be adapted year-round with thoughtful substitutions. In cooler months when fresh corn isn't at its peak, substitute frozen roasted corn kernels briefly heated in a skillet to recreate the charred flavor. Off-season tomatoes can be replaced with halved cherry tomatoes, which typically maintain better flavor throughout the year. For winter variations, add roasted sweet potato cubes or butternut squash for seasonal warmth while maintaining the Mexican flavor profile.

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Recipe FAQs

→ Can I make this salad ahead of time?

You can prep components in advance—marinate the shrimp, grill the corn, and chop vegetables—but assemble just before serving for optimal freshness. To prevent browning, toss avocado pieces with lime juice if preparing more than 30 minutes before serving.

→ What's the best way to grill shrimp without overcooking them?

Grill shrimp on high heat for just 1½-2 minutes per side until they turn pink and opaque with slight char marks. Using skewers makes them easier to flip, and leaving a small space between pieces ensures even cooking.

→ What can I substitute for queso fresco?

Feta cheese makes an excellent substitute with its similar crumbly texture and salty profile. Other good alternatives include mild goat cheese, cotija cheese, or even a mild shredded cheddar if you prefer.

→ What's the best dressing for this salad?

A cilantro-lime vinaigrette complements the flavors perfectly. Combine lime juice, olive oil, chopped cilantro, honey, and a pinch of cumin. Alternatively, a simple drizzle of olive oil and fresh lime juice works beautifully.

→ How can I make this dish vegetarian?

Replace the shrimp with grilled halloumi cheese, portobello mushrooms, or extra firm tofu marinated in the same ancho-lime mixture. The black beans already provide protein, so you could also simply increase their quantity.

→ Can I use frozen corn instead of fresh?

While fresh corn offers the best flavor when grilled, thawed frozen corn can work in a pinch. Pat it dry and sauté in a hot cast iron skillet with a touch of oil until it develops some char marks to mimic the grilled flavor.