Ingredients
Scale
- FOR THE DRESSING
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- FOR THE SALD
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 1 avocado, diced
- Lettuce of your choice (spring mix, chopped romaine, etc)
Instructions
- FOR THE DRESSING
In a small bowl, combine the lime juice, olive oil, cumin, garlic, maple syrup and hot sauce. Whisk to combine well. Place the shrimp in a small bowl and toss in 1 tablespoon of the cumin-lime dressing to coat shrimp. Reserve the remaining dressing and set aside. - FOR THE SALAD
Prepare the grill to medium-high heat. (If you’re grilling.) - If grilling corn and shrimp, coat corn with cooking spray and either place shrimp on kebabs or skip this step if you’re using a grill pan. (If you’re going to cook the corn and shrimp inside, bring a pot of water to a boil for the corn and preheat a skillet for the shrimp.)
- Grill corn and shrimp, turning corn frequently and turning shrimp once. This should take around 5 minutes for the shrimp and 8-10 minutes for the corn. (If you’re cooking corn and shrimp inside, boil the corn for about 10 minute or until tender and sauté the shrimp over medium-high heat for 4-5 minutes.)
- Cut kernels from ears of corn and then combine corn, green onions, cilantro, black beans, tomatoes, avocado and remaining dressing in a large bowl.
Notes
EXTRAS
1/2 cup cheese (shredded cheddar, feta, queso fresco, monterey jack, etc – OPTIONAL)
Baked blue corn chips
Sour cream or plain Greek yogurt
Lime wedges (optional)