Shrimp Street Corn Salad Recipe
Romaine, grilled corn off the cob, avocado, purple cabbage, cilantro, queso fresco, radish, cotija cheese dressing.
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Ingredients
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Salad Base
Cheese
Dressing
Method
Salad Preparation
- 1
Prepare the Romaine
Wash and chop the romaine lettuce into bite-sized pieces. Place in a large mixing bowl.
- 2
Add the Corn
Cut the grilled corn off the cob and add it to the mixing bowl with the romaine.
- 3
- 4
Shred the Purple Cabbage
Thinly slice the purple cabbage and add it to the mixing bowl.
- 5
Chop the Cilantro
Rinse and chop the cilantro, then add it to the salad.
- 6
Prepare the Radish
Slice the radish thinly and add to the salad mixture.
Cheese Addition
- 7
Add Queso Fresco and Cotija Cheese
Crumble the queso fresco and cotija cheese on top of the salad mixture.
Dressing Preparation
- 8
Mix the Dressing
In a small bowl, whisk together the olive oil, lime juice, honey, minced garlic, salt, and black pepper until well combined.
Assembly
- 9
Combine and Serve
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately.