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Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Before you jump to Blackened Corn and Shrimp Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is today much more popular than in the past and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Wherever you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. It is possible, however, to make some simple changes that can start to make a good impact on our day-to-day eating habits.

You can make similar changes with the oils that you use to cook your food. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. It is also a good source of Vitamin E which has numerous benefits and is also great for your skin. Even though you may already eat a lot of fruits and vegetables, you might want to consider how fresh they are. Organic foods are a superb alternative and will reduce any possible exposure to deadly pesticides. If you can find a good local supplier of fresh fruit and leafy greens, you can also consume foods that have not lost their nutrients due to storage or not being picked at the right time.

Obviously, it’s not hard to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to blackened corn and shrimp salad recipe. To cook blackened corn and shrimp salad you need 14 ingredients and 5 steps. Here is how you do it.

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

Preheat a grill to medium-high heat. Grill the corn until slightly charred and. Blackened Shrimp Salad makes a great lunch or light dinner idea. This recipe comes together in minutes and will quickly become a favorite. Okay, so sometimes, I just really crave a salad.

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