Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, blackened corn and shrimp salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Blackened Corn and Shrimp Salad is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Blackened Corn and Shrimp Salad is something which I’ve loved my whole life.

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

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. Get 2 T vegetable oil
  4. Prepare 2 large slicing tomatoes, cut into bite-sized pieces
  5. Take 2 shallots, diced
  6. Take 1 jalapeño pepper, diced
  7. Prepare 1/4 c fresh basil leaves, diced
  8. Prepare 1/4 c mayonnaise, more to taste
  9. Prepare 6 oz Cojita cheese, crumbled, more for garnish
  10. Prepare Juice from 1 lime
  11. Prepare 1 T chili powder or to taste
  12. Prepare 1/2 T smoked paprika or to taste
  13. Prepare 3 green onions, diced
  14. Prepare to taste Salt
Steps 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.

So that’s going to wrap this up for this special food blackened corn and shrimp salad recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!