Mexican Elote Salad with Shrimp

Mexican Elote Salad with Shrimp
Makes 4
Prep 15 m
Grill 12 m



  1. 1 of 4 Heat grill to medium-high. In a bowl, whisk sour cream, lime juice and zest, 1/8 tsp salt and 1/8 tsp cayenne.
  2. 2 of 4 Rub corn and peppers with 1 tbsp oil. Grill 2 minutes and rotate, repeating 3 times, for a total of 8 minutes. Remove peppers and place in a bowl covered with plastic wrap for 5 minutes. Remove skin from peppers, core, seed and dice. Let corn cool slightly, then remove kernels with a knife.
  3. 3 of 4 Toss shrimp in 1 tbsp oil and 1/8 tsp cayenne. Thread onto 4 skewers. Grill 2 minutes per side.
  4. 4 of 4 In a large bowl, toss corn kernels, diced peppers, scallions, cilantro, Cotija and 1/4 tsp salt. Serve with shrimp skewers, drizzle with dressing and scatter more cilantro and Cotija on top.
Nutrition Information for Mexican Elote Salad with Shrimp
Servings Per Recipe: 4
Per Serving: 14 g Fat, total, 270 kcal cal., 11 g carb., 5 g sat. fat, 2 g fiber, 1000 mg sodium, 23 g pro., 4 g sugar