Grilled Street Corn Salad With Cilantro Butter Shrimp, Pico De Gallo And Avocado Purée Recipe

Name: Grilled Street Corn Salad With Cilantro Butter Shrimp, Pico De Gallo And Avocado Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear of corn, shucked; 4 tablespoons grated queso fresco; 2 tablespoons chopped cilantro; Juice of 1/2 lime; 1 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 2 tablespoons olive oil; Salt and freshly ground pepper to taste; 1/2 medium yellow onion, minced; 2 medium tomatoes, seeded and diced; 1/4 fresh jalapeno chile, minced; Juice of 1 lime; 3 tablespoons chopped fresh cilantro; 1/2 tablespoon ground cumin; Salt to taste; 1/2 ripe avocado, pitted; 1/2 mango, peeled and flesh coarsely chopped; Juice of 1/2 lime; Juice of 1/2 lemon; 1/4 cup water; Salt to taste; 3 tablespoons unsalted butter; 2 tablespoons chopped cilantro; 4 tiger prawns or jumbo shrimp, peeled and deveined; Salt to taste

Servings: persons

1 ear of corn, shucked
4 tablespoons grated queso fresco
2 tablespoons chopped cilantro
Juice of 1/2 lime
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/2 medium yellow onion, minced
2 medium tomatoes, seeded and diced
1/4 fresh jalapeno chile, minced
Juice of 1 lime
3 tablespoons chopped fresh cilantro
1/2 tablespoon ground cumin
Salt to taste
1/2 ripe avocado, pitted
1/2 mango, peeled and flesh coarsely chopped
Juice of 1/2 lime
Juice of 1/2 lemon
1/4 cup water
Salt to taste
3 tablespoons unsalted butter
2 tablespoons chopped cilantro
4 tiger prawns or jumbo shrimp, peeled and deveined
Salt to taste

1
Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
2
Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
3
Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the puree, if necessary. with water. Season the puree with salt.
4
In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and saute, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
5
Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado puree.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 ear of corn, shucked, 4 tablespoons grated queso fresco, 2 tablespoons chopped cilantro, Juice of 1/2 lime, and more.

Yes, Grilled Street Corn Salad With Cilantro Butter Shrimp, Pico De Gallo And Avocado Purée falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Street Corn Salad With Cilantro Butter Shrimp, Pico De Gallo And Avocado Purée

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