Easiest Way to Prepare Any-night-of-the-week Blackened Corn and Shrimp Salad

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Favorite Blackened Corn and Shrimp Salad. 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.

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Many things affect the quality of taste from Blackened Corn and Shrimp Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blackened Corn and Shrimp Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blackened Corn and Shrimp Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blackened Corn and Shrimp Salad estimated approx 15-20 minutes.

To get started with this particular recipe, we have to prepare a few components. You can cook Blackened Corn and Shrimp Salad using 14 ingredients and 5 steps. Here is how you cook it.

I find this salad perfect for late summer or early fall. A loose play on esquites, this dish comes together quickly and looks far more complicated than it is. Omit the shrimp, and you can serve this as a tasty vegetarian side dish. You can play around with the spices and ingredients depending on what you have-- cilantro for basil, feta instead of Cojita cheese, etc, but this is how my family likes it best. I've served it here with a roasted summer squash soup and sliced honeydew melon topped with chili powder.

Ingredients and spices that need to be Prepare to make Blackened Corn and Shrimp Salad:

1. 2 ears sweet corn, cut off the cob
2. 20-25 medium sized fresh or thawed shrimp, deveined and peeled
3. 2 T vegetable oil
4. 2 large slicing tomatoes, cut into bite-sized pieces
5. 2 shallots, diced
6. 1 jalapeño pepper, diced
7. 1/4 c fresh basil leaves, diced
8. 1/4 c mayonnaise, more to taste
9. 6 oz Cojita cheese, crumbled, more for garnish
10. Juice from 1 lime
11. 1 T chili powder or to taste
12. 1/2 T smoked paprika or to taste
13. 3 green onions, diced
14. to taste Salt

Steps to make 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.

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So that is going to wrap it up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Blackened Corn and Shrimp Salad. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!