Easy Mexican Street Corn Shrimp Salad

Here is my favorite Mexican street corn shrimp salad, with a creamy lime dressing, charred sweet corn, seasoned shrimp, and all the fresh toppings like avocado, radishes, and queso fresco.

This salad has become our go-to dinner during the summer months when we want something filling but not too heavy. I love that it’s got all the flavors of elote mixed with protein-packed shrimp and crunchy romaine. My kids actually ask for seconds!

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What Kind of Shrimp Should I Use?

For this salad, you’ll want to use medium to large shrimp, which are usually labeled as 31-40 or 26-30 count per pound at the store. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often more budget-friendly – just make sure to thaw it completely in the fridge overnight or under cold running water before cooking. I recommend buying shrimp that’s already peeled and deveined to save yourself some prep time, though you can certainly do it yourself if you prefer. Raw shrimp will give you the best flavor since you’ll be seasoning and cooking it fresh, but in a pinch, pre-cooked shrimp can work too – just toss it with the seasonings and warm it through quickly so it doesn’t get rubbery.

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Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Mexican crema: If you can’t find Mexican crema, sour cream works perfectly as a substitute. You can also use plain Greek yogurt for a lighter option, though the flavor will be slightly tangier.
• Shrimp: Not a shrimp fan? Try grilled chicken breast cut into bite-sized pieces, or go vegetarian with grilled portobello mushrooms. Season them with the same spice blend for consistent flavor.
• Fresh corn: Frozen corn works great here – just make sure to thaw and drain it well. You can also use canned corn in a pinch, but drain and pat it dry to avoid excess moisture.
• Queso fresco: Can’t find queso fresco? Cotija cheese is the closest match. Feta cheese also works well, though it’s a bit saltier, so you might want to reduce the added salt slightly.
• Romaine lettuce: Swap romaine for butter lettuce, iceberg, or mixed greens. Just pick something crisp that can hold up to the creamy dressing.
• Jalapeño: For less heat, remove the seeds and membranes before mincing, or substitute with a poblano pepper. If you want more kick, try serrano peppers instead.

Watch Out for These Mistakes While Cooking

Overcooking your shrimp is the fastest way to ruin this salad – they only need 2-3 minutes per side and should be removed from heat as soon as they turn pink and opaque, since they’ll continue cooking from residual heat.

Another mistake is adding the dressing to the corn while it’s still hot, which can make the crema separate and turn oily, so always let that corn cool for the full 10 minutes before mixing.

If you’re using frozen corn instead of fresh, make sure to pat it completely dry with paper towels after thawing to avoid a watery salad that dilutes all those flavors.

For the best char on your corn, resist the urge to stir it constantly – let it sit undisturbed for a minute or two at a time so it develops those caramelized spots that give you that authentic street corn taste.

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What to Serve With Mexican Street Corn Shrimp Salad?

This salad is pretty filling on its own, but I love serving it with warm tortilla chips or crispy tostadas on the side for scooping up all those good flavors. If you want to make it more of a complete meal, add some black beans or pinto beans either mixed into the salad or served alongside. Warm flour tortillas are another great option – you can even turn the salad into tacos by wrapping everything up burrito-style. For drinks, a cold Mexican beer or a pitcher of margaritas really completes the whole street food vibe.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the components separately ahead of time. Keep the cooked shrimp, corn mixture, and dressing in separate airtight containers in the fridge for up to 3 days. Store the chopped lettuce and avocado separately too, and only toss everything together right before serving to keep it crisp.

Make Ahead: I love prepping this salad for easy weeknight dinners. Cook the shrimp and corn mixture up to 2 days ahead, and whip up the creamy dressing at the same time. Just wait to chop the avocado and lettuce until you’re ready to eat, since they don’t hold up as well in the fridge.

Leftovers: If you’ve already mixed everything together, the dressed salad will keep in the fridge for about 1 day. The lettuce will get a bit softer and the avocado may brown slightly, but it’s still perfectly good to eat. Give it a quick stir and maybe add a squeeze of fresh lime juice to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2900
• Protein: 145-165 g
• Fat: 175-200 g
• Carbohydrates: 135-155 g

Ingredients

For the dressing:

• 3/4 cup Daisy sour cream
• 3/4 cup Hellmann’s mayonnaise
• 4 tbsp fresh lime juice
• 3 tbsp finely chopped cilantro
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2-3 tbsp milk (to thin consistency as needed)

For the corn and shrimp:

• 3 tbsp extra virgin olive oil
• 1 large jalapeno (seeded and finely diced)
• 4 cups corn kernels
• 1/4 tsp granulated sugar (to aid corn browning)
• 1 1/2 cups crumble-style queso fresco
• 2 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 2 lb large shrimp (peeled, deveined, and patted dry)
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin

For the salad base and garnish:

• 1 head romaine lettuce (chopped into 1-inch ribbons)
• 2 large avocados (sliced into 1/2-inch thick wedges)
• 4-5 thinly sliced radishes
• 2 fresh limes (cut into wedges)
• Extra cilantro and chili powder for garnish

Step 1: Prepare the Crema Dressing Base

• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 4 tbsp fresh lime juice
• 3 tbsp finely chopped cilantro
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

Whisk together the sour cream, mayonnaise, lime juice, cilantro, kosher salt, and cracked black pepper in a medium bowl until smooth and well combined.

Set aside about 3/4 cup of this dressing for the corn mixture, leaving roughly 3/4 cup in the bowl for final plating.

This creamy lime-cilantro base is the foundation for the entire salad’s flavor profile.

Step 2: Toast the Corn with Jalapeño

• 3 tbsp extra virgin olive oil
• 1 large jalapeno, seeded and finely diced
• 4 cups corn kernels
• 1/4 tsp granulated sugar

Heat the olive oil in a large skillet over medium heat and sauté the diced jalapeño for 1-2 minutes until fragrant.

Increase the heat to medium-high, add the corn kernels and granulated sugar, then cook for 4-5 minutes, stirring occasionally, until the corn develops some golden-brown color and develops deeper, charred flavor.

I like to listen for a gentle popping sound in the pan—that’s when you know the corn is caramelizing properly.

Transfer the cooked corn to a bowl and let it cool for about 10 minutes.

Step 3: Build the Corn Salad Component

• cooled corn mixture from Step 2
• 3/4 cup reserved crema dressing from Step 1
• 1 1/2 cups crumble-style queso fresco
• 2 1/2 tsp chili powder

Once the corn has cooled slightly, add most of the reserved dressing from Step 1 (about 3/4 cup), the crumbled queso fresco, and 2 1/2 teaspoons of chili powder to the corn mixture.

Fold gently to combine, allowing the flavors to meld.

The warm corn will absorb the creamy, tangy dressing beautifully.

Set this aside while you prepare the shrimp.

Step 4: Season and Sear the Shrimp

• 2 lb large shrimp, peeled, deveined, and patted dry
• 2 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin
• fresh lime juice

Pat the shrimp dry with paper towels—this is crucial for achieving a good sear.

In a small bowl, combine the chili powder, smoked paprika, onion powder, garlic powder, and ground cumin.

Toss the shrimp with just enough olive oil to coat lightly, then dust generously with the spice mixture.

Heat a large skillet over high heat until it’s very hot, then add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

I always finish the shrimp with a squeeze of fresh lime juice right in the pan—it adds brightness and prevents the spices from tasting too heavy.

Transfer to a plate.

Step 5: Compose and Finish the Salad

• 1 head romaine lettuce, chopped into 1-inch ribbons
• seared shrimp from Step 4
• corn salad from Step 3
• 2 large avocados, sliced into 1/2-inch wedges
• 4-5 thinly sliced radishes
• remaining crema dressing from Step 1
• 2-3 tbsp milk
• Extra cilantro and chili powder for garnish
• 2 fresh limes, cut into wedges

Divide the chopped romaine lettuce among serving plates or bowls as your base.

Arrange the seared shrimp from Step 4, the corn salad from Step 3, sliced avocados, radishes, and extra queso fresco on top of the lettuce.

Thin the remaining dressing from Step 1 with 2-3 tablespoons of milk to reach your desired consistency, then drizzle generously over each salad.

Garnish with extra fresh cilantro and a light dusting of chili powder.

Serve immediately with lime wedges on the side for guests to adjust the citrus level to their preference.

Easy Mexican Street Corn Shrimp Salad

Delicious Easy Mexican Street Corn Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 2775 kcal

Ingredients

  

For the dressing

• 3/4 cup Daisy sour cream
• 3/4 cup Hellmann's mayonnaise
• 4 tbsp fresh lime juice
• 3 tbsp finely chopped cilantro
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2-3 tbsp milk (to thin consistency as needed)

For the corn and shrimp

• 3 tbsp extra virgin olive oil
• 1 large jalapeno (seeded and finely diced)
• 4 cups corn kernels
• 1/4 tsp granulated sugar (to aid corn browning)
• 1 1/2 cups crumble-style queso fresco
• 2 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 2 lb large shrimp (peeled, deveined, and patted dry)
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin

For the salad base and garnish

• 1 head romaine lettuce (chopped into 1-inch ribbons)
• 2 large avocados (sliced into 1/2-inch thick wedges)
• 4-5 thinly sliced radishes
• 2 fresh limes (cut into wedges)
• Extra cilantro and chili powder for garnish

Instructions

 

• Whisk together the sour cream, mayonnaise, lime juice, cilantro, kosher salt, and cracked black pepper in a medium bowl until smooth and well combined. Set aside about 3/4 cup of this dressing for the corn mixture, leaving roughly 3/4 cup in the bowl for final plating. This creamy lime-cilantro base is the foundation for the entire salad's flavor profile.
• Heat the olive oil in a large skillet over medium heat and sauté the diced jalapeño for 1-2 minutes until fragrant. Increase the heat to medium-high, add the corn kernels and granulated sugar, then cook for 4-5 minutes, stirring occasionally, until the corn develops some golden-brown color and develops deeper, charred flavor. I like to listen for a gentle popping sound in the pan—that's when you know the corn is caramelizing properly. Transfer the cooked corn to a bowl and let it cool for about 10 minutes.
• Once the corn has cooled slightly, add most of the reserved dressing from Step 1 (about 3/4 cup), the crumbled queso fresco, and 2 1/2 teaspoons of chili powder to the corn mixture. Fold gently to combine, allowing the flavors to meld. The warm corn will absorb the creamy, tangy dressing beautifully. Set this aside while you prepare the shrimp.
• Pat the shrimp dry with paper towels—this is crucial for achieving a good sear. In a small bowl, combine the chili powder, smoked paprika, onion powder, garlic powder, and ground cumin. Toss the shrimp with just enough olive oil to coat lightly, then dust generously with the spice mixture. Heat a large skillet over high heat until it's very hot, then add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. I always finish the shrimp with a squeeze of fresh lime juice right in the pan—it adds brightness and prevents the spices from tasting too heavy. Transfer to a plate.
• Divide the chopped romaine lettuce among serving plates or bowls as your base. Arrange the seared shrimp from Step 4, the corn salad from Step 3, sliced avocados, radishes, and extra queso fresco on top of the lettuce. Thin the remaining dressing from Step 1 with 2-3 tablespoons of milk to reach your desired consistency, then drizzle generously over each salad. Garnish with extra fresh cilantro and a light dusting of chili powder. Serve immediately with lime wedges on the side for guests to adjust the citrus level to their preference.