Best 4 Grilled Street Corn Salad With Cilantro Butter Shrimp Pico De Gallo And Avocado PurÃe Recipes
Indulge in a fiesta of flavors with our Grilled Street Corn Salad, a vibrant and refreshing dish that captures the essence of Mexican street food. Grilled corn on the cob, charred to perfection, is transformed into a tantalizing salad, complemented by a luscious Cilantro Butter Shrimp, tangy Pico de Gallo, and creamy Avocado Puree. Each element of this dish harmonizes to create a symphony of textures and tastes that will tantalize your palate. The Grilled Street Corn Salad is a delightful blend of sweet corn, crisp red onion, and crumbled cotija cheese, tossed in a zesty lime-cilantro dressing. The Cilantro Butter Shrimp adds a succulent touch with its tender shrimp bathed in a savory cilantro-infused butter sauce. The Pico de Gallo brings a burst of freshness with its diced tomatoes, onions, and cilantro, while the Avocado Puree offers a creamy richness that rounds out the dish. Prepare to embark on a culinary adventure with this Grilled Street Corn Salad, a delectable combination of Mexican flavors that will leave you craving more.
Here are our top 4 tried and tested recipes!
GRILLED MEXICAN STREET CORN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to high heat. Oil the grates well.
- Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
- In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
- Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.
GRILLED STREET CORN
Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.
Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED MEXICAN STREET CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
- For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
GRILLED CORN PICO DE GALLO
Provided by Marcela Valladolid
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
- 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)
Tips:
- For the best flavor, use fresh, ripe corn on the cob. If you can't find fresh corn, you can use frozen corn that has been thawed and drained.
- To grill the corn, you can use a charcoal grill, a gas grill, or a grill pan. If you're using a charcoal grill, make sure the coals are hot before you add the corn.
- Cook the corn until it is tender and slightly charred. This will take about 10-15 minutes, depending on the heat of your grill.
- Once the corn is cooked, let it cool slightly before cutting it off the cob. You can use a sharp knife or a corn stripper to remove the kernels.
- To make the cilantro butter, simply combine softened butter, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix until well combined.
- To make the shrimp pico de gallo, simply combine cooked shrimp, diced tomatoes, diced onions, diced jalapenos, cilantro, lime juice, salt, and pepper in a bowl. Mix until well combined.
- To make the avocado puree, simply blend avocado, lime juice, salt, and pepper in a blender or food processor until smooth.
- To assemble the salad, simply combine the grilled corn, cilantro butter, shrimp pico de gallo, and avocado puree in a bowl. Mix until well combined.
- Serve the salad immediately or chill it for later.
Conclusion:
This grilled street corn salad is a delicious and refreshing side dish that is perfect for summer cookouts. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this salad is sure to be a hit.
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