Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, blackened corn and shrimp salad. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Blackened Corn and Shrimp Salad is only one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Blackened Corn and Shrimp Salad is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Blackened Corn and Shrimp Salad:
- Take 2 ears sweet corn, cut off the cob
- Prepare 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Make ready 2 T vegetable oil
- Make ready 2 large slicing tomatoes, cut into bite-sized pieces
- Take 2 shallots, diced
- Get 1 jalapeño pepper, diced
- Get 1/4 c fresh basil leaves, diced
- Prepare 1/4 c mayonnaise, more to taste
- Get 6 oz Cojita cheese, crumbled, more for garnish
- Get Juice from 1 lime
- Get 1 T chili powder or to taste
- Make ready 1/2 T smoked paprika or to taste
- Get 3 green onions, diced
- Make ready to taste Salt
Let cool, and then cut the kernels off the cob. Peel shrimp, leaving tails on; devein, if desired. Cover and chill until ready to cook. 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.
Steps to make Blackened Corn and Shrimp Salad:
- In a large iron skillet, heat vegetable oil over high heat until shimmering.
- Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
- 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.
- 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.
- 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.
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. Meanwhile, put the ancho chilli in a small bowl and pour over enough just-boiled water to cover. Discard the stalk and seeds, and blitz or grind the flesh with a little of the soaking water and some salt using a mini food processor or pestle and mortar, until a smooth paste. Caesar salad for me is a comfort food, only because it reminds me of my grandma.
So that’s going to wrap it up with this special food blackened corn and shrimp salad recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
