Summer food, welcome to my kitchen. Elote Shrimp Salad, welcome to my belly.
It’s taken me a while to get there, but I’ve finally traded in my heavier bowls of comfort for fresh salads, and I’m solidly okay with the transition. Are you with me?
A few weeks ago I wandered into the grocery in search of a mere 4 items and came out with approximately 10, not the least of which was one random soft shell crab and a pound of fresh shell-on Key West shrimp.
I’ve waxed poetic about how my love of seafood runs deep and, through the years, I have resigned myself to the fact that sometimes, I buy unnecessary and extraneous seafood. Such is the way of me.
But, what to do with this seafood? So many options, but with fresh corn also making the shopping list that day, it seemed natural to bring them together and elote, summer’s favorite street food, served as the inspiration.
Remember that elote is Mexican street corn, and that it’s awesome. Also remember that I made this righteous dip and you should make it for each and every BBQ that you attend. Your friends will thank you, and you’ll be the talk of every summer party and never be without an invite, all because of that dip.
I digress. Enough of the dip. This salad! I took that gorgeous impulse-bought Key West shrimp, sautéed it in a bit of olive oil, salt, pepper and cumin and let it cool. The, roasted corn is mixed with a base dressing reminiscent of the cheesy goodness traditionally served atop the elote, and all is tossed together with a few more things to round it out as one of my new favorite summer salads.
I think this tastes even better if left to sit overnight. Still, no complaints from my taste testers, and I’m pretty sure I just secured myself a steady stream of invites to get me to fall.
Elote Shrimp Salad
The fresh flavors of Elote, Mexican street corn and shrimp combine in this refreshing elote shrimp salad, made healthier with yogurt instead of mayo.
Ingredients
- 4 ears corn, shucked
- 1 TB salted butter (or, unsalted butter and 1/2 tsp salt)
- 1/2 tsp black pepper
- 1 TB olive oil
- 1 pound fresh shrimp, peeled and deveined
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 lime, halved
- 3 TB plain Greek yogurt (whole, nonfat, or 2%)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1 TB rice wine vinegar**
- 1/4 cup fresh cilantro, chopped
- 1 medium red onion, diced (about 1 cup)
Directions
- Step 1 Preheat the oven to 375F.
- Step 2 Place the corn on a foil lined sheet. Cover with the butter, salt and pepper. Roast 30 minutes and then place under the broiler, 10 minutes a side until brown. Set aside to cool slightly.
- Step 3 While the corn is cooking, cook the shrimp. To a sauté pan over medium high heat, add the oil. When the oil has heated, add the shrimp, cumin and 1/2 tsp chili powder, stirring occasionally until the shrimp is bright pink and fully cooked. Add the juice of 1/2 of the lime, give a good stir and set aside to cool.
- Step 4 Once the corn has cooled, remove from the ears using a knife. Set aside.
- Step 5 While the shrimp and corn are cooling, make the dressing. To a small bowl, add the yogurt, remaining lime, juiced, Parmesan cheese, 1/4 tsp chili powder, vinegar and black pepper. **If it’s the prime of summer and your corn is already very sweet, you may not need the rice wine vinegar. Give it a good mix and set aside.
- Step 6 Once everything has slightly cooled, to a large bowl, add the shrimp, onion, cilantro and corn. Add the dressing and toss everything well to coat. Serve immediately or chilled.
