Corn Salad with Grilled Shrimp

Easy corn salad with avocados and grilled shrimp skewers served in a bowl

Corn Salad with Grilled Shrimp

A light and refreshing corn salad topped with grilled shrimp, perfect for summer gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

For the Salad

2 cups corn kernels (fresh, frozen, or canned) Thaw frozen corn before use.
1 ripe avocado, diced Choose ripe avocados for the best texture.
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 tablespoon lime juice
2 tablespoons olive oil
to taste Salt and pepper

For the Shrimp Skewers

1 pound shrimp, peeled and deveined Use large shrimp for better grilling.
Skewers If using wooden skewers, soak in water for 30 minutes.

Method

Preparation

In a large bowl, combine corn, avocado, cherry tomatoes, and red onion.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.

Grilling

Preheat the grill to medium-high heat. Thread shrimp onto skewers.
Grill shrimp skewers for 2-3 minutes on each side, or until they turn pink and opaque.

Serving

Serve the corn salad topped with grilled shrimp skewers.

Notes

This salad can be served as a standalone dish or as a side. Consider adding crumbled feta cheese or fresh cilantro for extra flavor. Store leftovers in an airtight container in the fridge for up to 2 days.