Easy Way to Prepare Perfect Blackened Corn and Shrimp Salad

Blackened Corn and Shrimp Salad Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Blackened Corn and Shrimp Salad” recipe we have found so far. This is gonna really delicious.

Ingredients of Blackened Corn and Shrimp Salad

1. You need 2 ears of sweet corn, cut off the cob.
2. Prepare 20-25 of medium sized fresh or thawed shrimp, deveined and peeled.
3. It’s 2 T of vegetable oil.
4. Prepare 2 of large slicing tomatoes, cut into bite-sized pieces.
5. You need 2 of shallots, diced.
6. Take 1 of jalapeño pepper, diced.
7. It’s 1/4 c of fresh basil leaves, diced.
8. It’s 1/4 c of mayonnaise, more to taste.
9. Prepare 6 oz of Cojita cheese, crumbled, more for garnish.
10. Take of Juice from 1 lime.
11. Prepare 1 T of chili powder or to taste.
12. Make ready 1/2 T of smoked paprika or to taste.
13. It’s 3 of green onions, diced.
14. It’s to taste of Salt.

Blackened Corn and Shrimp Salad instructions

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..