Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, blackened corn and shrimp salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Blackened Corn and Shrimp Salad is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Blackened Corn and Shrimp Salad is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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:
  1. Prepare 2 ears sweet corn, cut off the cob
  2. Take 20-25 medium sized fresh or thawed shrimp, deveined and peeled
  3. Make ready 2 T vegetable oil
  4. Take 2 large slicing tomatoes, cut into bite-sized pieces
  5. Make ready 2 shallots, diced
  6. Prepare 1 jalapeño pepper, diced
  7. Prepare 1/4 c fresh basil leaves, diced
  8. Prepare 1/4 c mayonnaise, more to taste
  9. Take 6 oz Cojita cheese, crumbled, more for garnish
  10. Take Juice from 1 lime
  11. Make ready 1 T chili powder or to taste
  12. Take 1/2 T smoked paprika or to taste
  13. Make ready 3 green onions, diced
  14. Take to taste Salt
Instructions 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 is going to wrap it up for this special food blackened corn and shrimp salad recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!