Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée

Name: Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ripe avocado, pitted; 1 teaspoon cayenne pepper; 2 Tbsps chopped cilantro; 1 ear of corn, shucked; 1 Tbsps ground cumin; 0 fresh jalapeño chile, minced; 1 Juice lemon; 1 Juice lime; 4 jumbos tiger prawns or jumbo shrimp, peeled and deveined; 1 mango, peeled and flesh coarsely chopped; 2 Tbsps olive oil; 4 Tbsps grated queso fresco; 4 servings Salt to taste; 4 servings Salt and freshly ground pepper to taste; 2 mediums tomatoes, seeded and diced; 3 Tbsps unsalted butter; 59 milliliters water; 1 mediums yellow onion, minced

Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 282 calories, 6g of protein, and 24g of fat per serving. It will be a hit at your The Fourth Of July event. A mixture of jumbo shrimp, juice of lemon, mango, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Corn

Salt

Equipment you will use

Grill

Tongs

Bowl

Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.

Ingredients you will need

Pico De Gallo

Lime Juice

Lemon

Salsa

Salt

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 purée, if necessary. with water. Season the purée with salt.

Ingredients you will need

Avocado

Lemon

Mango

Water

Lime

Salt

Equipment you will use

Blender

In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro.

Ingredients you will need

Cilantro

Butter

Equipment you will use

Frying Pan

Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.

Ingredients you will need

Shrimp

Salt

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 purée.

Ingredients you will need

Pico De Gallo

Avocado

Shrimp

Corn

From Master

Equipment

Ingredients

Servings:

ripe avocado, pitted 1teaspoon

cayenne pepper 2Tbsps

chopped cilantro 1

ear of corn, shucked 1Tbsps

ground cumin 0

fresh jalapeño chile, minced 1

Juice lemon 1

Juice lime 4jumbos

tiger prawns or jumbo shrimp, peeled and deveined 1

mango, peeled and flesh coarsely chopped 2Tbsps

olive oil 4Tbsps

grated queso fresco 4servings

Salt to taste 4servings

Salt and freshly ground pepper to taste 2mediums

tomatoes, seeded and diced 3Tbsps

unsalted butter 59milliliters

water 1mediums

yellow onion, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.