So, I finally caved and bought a cast-iron skillet. I had convinced myself that the hard-anodized aluminum grill pan we splurged on two years ago had all the same capabilities and I didn’t need to add yet another piece to my ever-growing collection of cooking tools. However, I am quickly learning the wonders of a cast-iron skillet and wondering how I ever went without one!
I can already tell that all of our future meals will be cooked in a skillet – whether we get tired of skillet meals or not haha! But frankly, I don’t think I will tire of this charred corn and chili lime shrimp salad. Tossed in a creamy cilantro dressing with grape tomatoes, avocado, and white corn, this dish is like summer on a plate! Although I think I will be making this dish even after summer is long gone!
About this salad:
- White Corn: I absolutely love the flavor of white corn! If you haven’t tried it before, it is naturally much sweeter in flavor than yellow corn. However, if you can’t find white corn at your local grocery store, you can absolutely use yellow corn – whatever is fresh is best!
- Arugula: This peppery green complements the subtle sweetness from the corn and the cilantro dressing. Unlike romaine or iceberg lettuce, arugula is much more flavorful and nutritious (loaded with calcium, vitamin C, and vitamin K!).
- Cilantro Dressing: Slightly spicy and oh-so-creamy, this cilantro dressing is the perfect touch to this dish and packs a tangy punch. Made with Greek yogurt, lime juice, fresh cilantro, and a whole – yes whole – jalapeno, it is SO delicious! I recommend making the dressing at least an hour ahead of time to allow it to thicken in the fridge. You can even make it a full 24 hours ahead of time to get an ultra-rich consistency!
- Chili-Lime Shrimp: The first time I made this salad, I didn’t think to include shrimp! It was actually my mom’s idea, but boy is it a game-changer. The chili-lime marinade is incredibly simple to make with a touch of honey that caramelizes in the pan, giving the shrimp a nice char. Marinate the shrimp at least an hour ahead of preparation to maximize its flavor!
- 16-20 shrimp (cleaned and deveined)
- 1 ear white corn
- 1 cup grape tomatoes (halved)
- 1 avocado (diced)
- 10 oz. baby arugula
- Cotija to garnish
- 1 jalapeño (with seeds)
- 1 cup cilantro
- 3 tbsp olive oil
- 1/4 cup plain Greek yogurt
- 2 cloves garlic
- 2 tbsp lime juice
- 1/2 tsp honey
- 1/4 tsp salt
Chili Lime Marinade
- Juice and zest of one lime
- 1 tsp honey
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Start by combining the lime juice, zest, honey, chili powder, garlic powder, paprika, and olive oil in a small bowl and whisk to combine.
- Pour the marinade into a large Ziploc bag and add in the shrimp. Make sure the marinade is fully coating the shrimp and allow the shrimp to marinate in the fridge for 1 to 4 hours ahead of preparation.
- Next, add the cilantro, jalapeno, lime juice, olive oil, Greek yogurt, honey, garlic, and salt to a food processor and pulse for about 30 seconds until you achieve a smooth consistency. Store the dressing in the fridge until ready to use.
- Then, preheat a seasoned cast iron skillet with one tablespoon of vegetable oil over medium-high heat. Add the corn to the pan and grill for 2-3 minutes on each side until all sides are charred (about 15 minutes total). Remove the corn and allow it to cool. Once it is cool enough to handle, slice the corn off the cob into a large mixing bowl.
- Slice the tomatoes and avocado and add to the bowl with the corn. Add the arugula and half the dressing and toss to combine. Add more dressing as desired and set the salad in the fridge while you prepare the shrimp.
- Keeping the skillet over medium-high heat, add 2 tablespoons of olive oil to the pan and add the shrimp in an even layer so that none of the pieces are overlapping. Cook the shrimp for 3-5 minutes on each side until the shrimp is opaque snd the edges are blackened.
- Plate the prepared salad and top each plate with 4-5 pieces of shrimp each. Sprinkle each salad lightly with cotija cheese and serve immediately.
Nutrition Information:Yield: 4 servings
Amount Per Serving: Calories: 372Total Fat: 29.3gSaturated Fat: 4.8gCholesterol: 43mgSodium: 251mgCarbohydrates: 21.2gFiber: 7.4gSugar: 8.4gProtein: 13.4g