Mexican Street Corn and Shrimp Salad: A Fresh Summer Recipe That Brings the Streets Home.

There’s something magical about the first bite of elote – that perfect Mexican street corn slathered in creamy mayo, tangy lime, and sharp cheese. I discovered this treasure during a summer trip to Mexico City, watching vendors transform simple corn into something extraordinary right on bustling street corners. The smoky char, the creamy coating, the burst of lime – it was love at first taste.

But here’s the thing about great food memories: they beg to be recreated and reimagined. That’s exactly what happened when I came home and started experimenting in my kitchen. What if I could capture all those bold, vibrant flavors of Mexican street corn but turn it into something lighter and more substantial? What if I added protein and made it into a complete meal that still honored those authentic street food flavors?

Enter this Mexican street corn and shrimp salad – a dish that takes everything you love about elote and transforms it into a fresh, protein-packed meal that’s perfect for hot summer days when you want something satisfying but not heavy. The sweet corn provides that familiar base, while plump shrimp adds substance and a subtle brininess that plays beautifully with the traditional cotija cheese and lime dressing.

This isn’t just another salad – it’s a celebration of Mexican flavors that works as a light lunch, a side dish for your next barbecue, or even a unique addition to your taco Tuesday spread. The best part? You get all the satisfaction of street corn without needing to fire up a grill or hunt down a street vendor.

Ingredients

For the Shrimp:

1½ pounds medium shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For the Corn:

4 cups fresh corn kernels (about 4 large ears)
1 tablespoon olive oil
½ teaspoon salt

For the Dressing:

⅓ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons fresh lime juice
1 tablespoon lime zest
1 garlic clove, minced
½ teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
Salt to taste

For Assembly:

4 cups mixed greens or chopped romaine lettuce
1 cup cotija cheese, crumbled
½ red onion, thinly sliced
1 avocado, diced
¼ cup fresh cilantro, chopped
2 limes, cut into wedges
Extra chili powder for dusting

Instructions

Start by preparing your shrimp, as this will be the star protein of your salad. In a medium bowl, toss the cleaned shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Make sure each shrimp is well-coated with the spice mixture – this is where a lot of your flavor will come from. Let the shrimp marinate for about 15 minutes while you prep the other components.

For the corn, you have a couple of options. If you want that authentic charred flavor, heat a large skillet or grill pan over medium-high heat. Add the olive oil and then the corn kernels, spreading them in a single layer. Let them cook undisturbed for 2-3 minutes to develop some nice browning, then stir and continue cooking for another 3-4 minutes until the kernels are tender and have some golden spots. Season with salt and set aside to cool slightly.

Alternatively, if you prefer a quicker method, you can simply blanch the corn in boiling salted water for 2-3 minutes, then drain and cool. While this won’t give you the same smoky flavor, it’s faster and still delicious.

Now for the dressing – this is where the magic happens. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, lime zest, minced garlic, chili powder, smoked paprika, and cayenne if you’re using it. Taste and adjust with salt as needed. The dressing should be creamy but tangy, with a nice balance of spice and citrus. If it seems too thick, add a splash of water or more lime juice to thin it out.

Heat a large skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until they’re pink and cooked through. Don’t overcook them – shrimp can go from perfect to rubbery quickly. Once they’re done, remove from heat and let them cool slightly.

To assemble your salad, start with a base of mixed greens or chopped romaine in a large serving bowl. Add the cooked corn and shrimp on top. Drizzle with about half of the dressing and toss gently to combine. Add the crumbled cotija cheese, sliced red onion, and diced avocado. Sprinkle with fresh cilantro and give everything one final gentle toss.

Flavor & Texture Notes

This salad is a symphony of textures and tastes that captures the essence of Mexican street food in every bite. The shrimp brings a tender, slightly sweet element that pairs beautifully with the smoky, caramelized corn kernels. Each kernel pops with sweetness, while the charred bits add depth and a hint of smokiness that reminds you of actual street vendors.

The dressing is the real game-changer here – it’s creamy and rich like traditional elote sauce, but the lime juice adds brightness that keeps everything fresh and light. The cotija cheese provides sharp, salty punctuation points throughout the salad, while the red onion adds a mild bite that cuts through the richness.

Fresh avocado brings creaminess and healthy fats, while the cilantro adds that essential herbal freshness that ties all the Mexican flavors together. The mixed greens provide a crisp base that keeps this from feeling too heavy, making it perfect for warm weather eating.

What you get is something that tastes indulgent and satisfying but actually feels light and energizing – the perfect balance for a summer meal.

Tips & Variations

The beauty of this recipe is its flexibility. If you can’t find Mexican crema, regular sour cream works perfectly fine, or you can even use Greek yogurt for a protein boost and tangy flavor. For a dairy-free version, try using cashew cream or a good quality vegan mayo mixed with coconut cream.

Don’t have access to fresh corn? Frozen corn works well too – just thaw it completely and pat dry before cooking to avoid excess water in your salad. You can even use canned corn in a pinch, though you’ll miss out on some of the sweet, fresh flavor.

For extra heat lovers, add some diced jalapeños or serrano peppers to the mix. If you prefer milder flavors, reduce the chili powder and skip the cayenne entirely. The beauty of Mexican cuisine is that you can adjust the spice level to your preference without losing the authentic flavor profile.

Vegetarians can easily skip the shrimp and add black beans or grilled tofu instead. The beans work particularly well because they absorb the flavors of the dressing beautifully. You could also add some quinoa to make it more filling and protein-rich.

For a fun twist, try grilling your avocado halves for 2-3 minutes before dicing – it adds a smoky element that complements the corn perfectly. You can also experiment with different greens like arugula or spinach, or even serve this over cauliflower rice for a low-carb option.

Storage & Make-Ahead

This salad is perfect for meal prep, though there are a few tricks to keep everything fresh. Cook the shrimp and corn up to 2 days ahead and store them separately in the refrigerator. The dressing can be made up to 3 days in advance and actually improves as the flavors meld together.

When you’re ready to serve, assemble everything except the avocado, which should be added just before eating to prevent browning. If you need to prep the avocado ahead, toss the pieces with a little lime juice to slow oxidation.

Leftover salad keeps for up to 2 days in the refrigerator, though the greens will start to wilt and the overall texture won’t be as crisp. For best results, store the dressed salad separately from any extra greens and combine just before serving.

If you’re bringing this to a potluck or picnic, pack the components separately and assemble on-site for the freshest results.

Serving Suggestions

This Mexican street corn and shrimp salad is incredibly versatile when it comes to serving. As a main dish, it’s perfect for lunch or a light dinner, especially when the weather’s too hot for heavy meals. Serve it with some warm tortillas or tortilla chips on the side for scooping.

For entertaining, this makes an excellent side dish alongside grilled meats, especially barbacoa, carnitas, or grilled chicken. It’s also fantastic as part of a taco bar – let guests serve it alongside their tacos or even stuff it into tortillas for a unique taco filling.

The salad pairs wonderfully with Mexican beer like Corona or Modelo, or try it with a fresh margarita or agua fresca. For wine lovers, a crisp Sauvignon Blanc or light Pinot Grigio complements the citrus and spice flavors perfectly.

You can also serve smaller portions as an appetizer with tortilla chips for dipping, or stuff it into lettuce wraps for a low-carb option that’s perfect for summer parties.

FAQ

Can I use frozen shrimp for this recipe? Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning. Frozen shrimp often come pre-cooked, so you’ll just need to warm them through rather than cooking them fully. Check the package directions and adjust cooking time accordingly.

What can I substitute for cotija cheese? If you can’t find cotija cheese, feta cheese makes an excellent substitute with a similar salty, crumbly texture. Queso fresco is another good option, though it’s milder in flavor. In a pinch, you can even use freshly grated Parmesan, though the flavor profile will be different.

How do I know when the shrimp are properly cooked? Shrimp cook very quickly and are done when they turn pink and opaque throughout. They should curl into a loose C-shape when cooked properly. Overcooked shrimp will curl tightly and become tough, so watch them carefully and remove from heat as soon as they’re done.

Can this be made spicier? Definitely! Add more cayenne pepper to the dressing, include some diced jalapeños or serranos in the salad, or dust the finished dish with extra chili powder. You can also add a dash of hot sauce to the dressing for extra heat.

Is there a way to make this lower in calories? You can lighten this up by using Greek yogurt instead of some of the mayonnaise in the dressing, serving it over greens without the cheese, or reducing the amount of dressing used. The shrimp is already a lean protein, and the corn provides good fiber, so it’s naturally relatively healthy.

Ready to Bring Mexico to Your Table

This Mexican street corn and shrimp salad brings together everything we love about elote – the smoky corn, creamy dressing, and bright lime flavors – and turns it into something fresh, satisfying, and perfect for any occasion. Whether you’re looking for a quick weeknight dinner, a crowd-pleasing side dish, or something special to bring to your next gathering, this recipe delivers authentic flavors in a format that’s both familiar and exciting.

The best part about this dish is how it captures that street food magic without requiring any special equipment or hard-to-find ingredients. Everything comes together quickly, making it perfect for busy schedules, but the flavors are complex enough to impress guests. Give it a try, and don’t be surprised if it becomes your new go-to summer salad – it’s the kind of recipe that makes people ask for seconds and beg for the recipe.