Mexican Street Corn Salad with Grilled Shrimp



No quick meal is as exciting and fun as Mexican street food. Now you can bring the fun of street food to your kitchen with our Corn Salad with Grilled Shrimp. It's an easy and mouth-watering addition to your next meal, or a party side dish. Shrimp and corn are simply seasoned with salt and pepper, then grilled to tender, charred perfection. With a splash of fresh lime, feta cheese crumbles, slivers of jalapeno peppers, silky mayonnaise, fresh cilantro and a dash of chili powder, leftovers will be in short supply. Behold the perfect side dish for the big game!


Raw Peeled Tail-Off Shrimp

Raw Peeled Tail-Off Shrimp

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  • 1 lb Raw Aqua Star Raw Shrimp, Peeled, Tail-off, thawed and drained
  • 3 Tbsp vegetable oil
  • 2 ears fresh corn, shucked
  • Kosher salt
  • Black pepper
  • 1 Tbsp mayonnaise
  • 1/2 cup cotija or feta cheese
  • 1/2 cup cilantro, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 2 Tbsp fresh lime juice
  • Chili powder, to taste
  • Cilantro and cheese, to garnish

To make


Preheat grill to medium-high.

Brush corn cobs with 1 tbsp vegetable oil; season with salt.

In a medium-size bowl, toss raw shrimp with remaining 2 tbsp of vegetable oil, seasoning with salt and pepper.

Place the corn and shrimp onto the oiled grill. Grill the shrimp for 1 1/2 to 2 minutes on each side (or until the shrimp reach 165 F internally). Grill the corn until tender and charred, about 10 minutes. Set corn and shrimp aside to cool.

While the corn and shrimp are cooling, mix together the mayonnaise, cheese, cilantro, jalapeno, lime juice and chili powder; season with salt and pepper.
Cut the kernels from the cob and transfer into a medium bowl with the cooled shrimp. Add the dressing and stir to combine. Garnish with extra cilantro and cheese.

Serving Suggestions

If you're in a hurry, substitute the raw shrimp for cooked.