GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE
Categories Salad Side Shrimp Corn Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 29
Steps:
- Make the corn salad:
- Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
- Make the pico de gallo:
- Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
- Make the avocado purée:
- Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
- For the prawns:
- In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
- Plate the dish:
- Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.
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Marcela Torres
[email protected]This recipe was a disaster! The corn was undercooked and the shrimp were overcooked. I followed the recipe exactly, so I'm not sure what went wrong.
Kashish Kumari
[email protected]I thought this salad was just okay. The flavors didn't really come together for me.
sahin Khan
[email protected]This salad was a bit too spicy for my taste, but I think that's because I used a bit too much cayenne pepper. Next time, I'll use a little less.
Corey Kepple
[email protected]I made this salad with some fresh corn from the farmer's market and it was incredible! The grilled corn had a wonderful smoky flavor and the avocado-cilantro dressing was so creamy and flavorful. I highly recommend this recipe!
More fire Birrman
[email protected]This salad is a great way to use up leftover grilled corn. It's also a great side dish for summer barbecues.
Tafadzwa Nyoni
[email protected]I'm not usually a fan of corn salad, but this recipe changed my mind. The grilled corn was so smoky and flavorful, and the avocado-cilantro dressing was delicious. I'll definitely be making this again!
farzana muntaka
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser. The cilantro butter is the perfect finishing touch.
Sah Nagendar
[email protected]This recipe was easy to follow and the results were amazing! The corn salad was so flavorful and the shrimp were cooked perfectly. I will definitely be making this again.
Dhan Dong
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors and textures. The grilled corn was especially delicious.
Imad Ben
[email protected]This grilled street corn salad was an absolute delight! The combination of charred corn, creamy avocado, and flavorful shrimp was perfect. The cilantro butter added a wonderful depth of flavor, and the pico de gallo provided a nice brightness. I high