Grilled Corn Salad



2 cups fresh, organic corn kernels, cut from the cob

1.5 lb. medium shrimp, peeled and deveined 

2 Tbsps avocado oil, or olive oil 

1 Tbsp smoked paprika 

1/4 tsp each sea salt and pepper 

1.5 cups roma tomatoes, diced 

1 large avocado, diced 

1/3 cup fresh cilantro leaves, chopped 

1 fresh jalapeno pepper, thinly sliced, seeds removed

For the honey-lime dressing: 

2 Tbsps fresh lime juice 

2 tsps raw honey

2 small fresh garlic cloves, minced 

2 Tbsp extra virgin olive oil 


Place a grill basket on an outdoor grill and heat to medium heat. 

Place the corn in the grill basket and cook until lightly charred, occasionally tossing.

In a medium bowl, add the shrimp with the oil and then add smoked paprika, sea salt, and pepper. Toss until evenly coated. 

Transfer the cooked corn to a large bowl. Lightly grease the grill and then place the shrimp on. Cook until the shrimp are pink 

and opaque, about 2 minutes per side. Add shrimp to the corn bowl. 

Add in the tomato, avocado, cilantro, and jalapenio. Gently combine.

In a small glass bowl, whisk together all the dressing ingredients. 

Pour the dressing over the salad, and very gently toss to combine. Enjoy!


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