Grilled Shrimp Skewers With Mexican Corn Elotes Salad #RSC

The sizzle of the grill, the sweet aroma of corn roasting in its husk, the salty tang of the ocean carried on the breeze… These are the sense memories that flood back to me whenever I make this dish. Years ago, on a backpacking trip through Mexico, I stumbled upon a small beachside vendor grilling up elotes and shrimp. The simple perfection of that meal, enjoyed with the sand between my toes and the sunset painting the sky, has stuck with me ever since. This recipe is my attempt to recreate that magic, bringing a little bit of the Mexican coast to my own kitchen.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Hidden Valley Original Ranch Seasoning Mix
• 6 ears corn, with husks
• 1 lemon, juice of
• 2 shallots, minced
• 2 jalapenos, seeds removed, and diced
• 1 cup crumbled Cotija cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup Greek yogurt
• 1/2 teaspoon cayenne pepper
• Salt & pepper, to taste

Equipment Needed

• Grill
• Mixing bowls
• Metal or bamboo skewers
• Knife
• Cutting board

Instructions

1. In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well to ensure all the shrimp are evenly coated. Allow the shrimp to marinate for 15 minutes. This allows the flavors to meld together and the shrimp to absorb the marinade.

2. Heat your grill to high heat. Ensure the grates are clean to prevent sticking.

3. Grill the corn, in its husks, for about 10 minutes, turning occasionally, until the husks are nicely browned and slightly charred. The husks protect the corn kernels from directly hitting the flame, resulting in a steaming effect that enhances the corn’s flavor.

4. Carefully remove the corn husks and silk. Be cautious as the corn will be very hot. Use tongs or oven mitts for safe handling.

5. Cut the corn kernels from the cob and place them in a large bowl. The easiest way to do this is to stand the corn on its end and carefully slice downwards with a sharp knife.

6. To the bowl with the corn kernels, add the juice of one lemon, the minced shallots, the diced jalapenos, the crumbled Cotija cheese, the Greek yogurt, and the cayenne pepper.

7. Gently mix all the ingredients together. Be careful not to overmix, as you want to keep the corn kernels intact.

8. Season the elotes salad with salt and pepper to taste. Remember that Cotija cheese is already quite salty, so add salt judiciously.

9. Skewer the shrimp onto metal or bamboo skewers. If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Aim for about 4-5 shrimp per skewer.

10. Grill the shrimp skewers for 1 minute per side, until the shrimp are cooked through and opaque. Be careful not to overcook the shrimp, as they can become rubbery. They should turn pink and curl up slightly when done.

11. Serve the grilled shrimp skewers immediately with the Mexican corn elotes salad. You can serve the elotes salad as a base for the skewers or alongside them. Enjoy!

Expert Tips & Tricks

• Marinating Magic: Don’t skip the marinating step! Even 15 minutes makes a significant difference in the flavor of the shrimp. For an even deeper flavor, you can marinate the shrimp for up to 30 minutes, but no longer, as the lemon juice in the seasoning mix can start to “cook” the shrimp.

• Grill Marks Matter: For beautiful grill marks on your corn, lightly brush the husked corn with olive oil before grilling.

• Spice It Up (or Down): Adjust the amount of jalapeno and cayenne pepper to your spice preference. For a milder flavor, remove the membranes along with the seeds from the jalapenos.

• Perfect Shrimp Doneness: The key to perfectly cooked shrimp is not to overcook it. Shrimp cooks very quickly on the grill. Look for an opaque color and a firm (but not rubbery) texture.

• Elotes Prep Ahead: The elotes salad can be made a few hours in advance. Just store it in the refrigerator until ready to serve. You might want to add a squeeze of lemon juice just before serving to brighten the flavors.

Serving & Storage Suggestions

For an attractive presentation, arrange the Mexican corn elotes salad on a platter and artfully place the grilled shrimp skewers on top. Garnish with extra chopped cilantro and a sprinkle of Cotija cheese. You can also serve each skewer individually alongside a scoop of the elotes salad.

Leftover elotes salad should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The grilled shrimp is best eaten immediately but can also be stored in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet or microwave. Be careful not to overcook the shrimp when reheating. The elotes salad is best served cold or at room temperature. I would not recommend freezing either the elotes salad or the grilled shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	416.6 kcal	N/A
Total Fat	17.2 g	26%
Saturated Fat	7.2 g	36%
Cholesterol	177.9 mg	59%
Sodium	1021.1 mg	42%
Total Carbohydrate	42.9 g	14%
Dietary Fiber	4.6 g	18%
Sugars	10.2 g	N/A
Protein	29 g	58%

Variations & Substitutions

• Vegan Elotes Salad: To make a vegan version of the elotes salad, substitute the Greek yogurt with a plant-based yogurt alternative and omit the Cotija cheese, or replace it with a vegan cheese alternative.

• Spicy Ranch: For an extra kick, add a pinch of red pepper flakes to the Hidden Valley Original Ranch Seasoning Mix before marinating the shrimp.

• Different Cheeses: If you can’t find Cotija cheese, you can use crumbled feta or queso fresco as a substitute.

• Corn Alternatives: If fresh corn is out of season, frozen or canned corn kernels can be used for the elotes salad, though the flavour profile will change slightly. Charring the frozen corn on the grill before mixing it with the other ingredients can help recapture some of the grilled flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before marinating and grilling. Pat them dry with paper towels to remove excess moisture.

Q: How do I prevent the shrimp from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled. You can also brush the shrimp skewers lightly with olive oil before grilling.

Q: Can I make this recipe ahead of time?
A: The elotes salad can be made a few hours in advance. It’s best to grill the shrimp right before serving for optimal flavor and texture.

Q: What is Cotija cheese?
A: Cotija is a hard, salty Mexican cheese that crumbles easily. It adds a wonderful flavor and texture to the elotes salad.

Q: Can I bake the corn instead of grilling it?
A: Yes, you can bake the corn in the oven. Wrap each ear of corn in foil and bake at 375°F (190°C) for about 20-25 minutes, or until tender.

Final Thoughts

I sincerely hope this recipe inspires you to bring a little bit of sunshine and south-of-the-border flavor into your own kitchen. This Grilled Shrimp Skewers with Mexican Corn Elotes Salad is a guaranteed crowd-pleaser, perfect for summer barbecues, weeknight dinners, or even a solo indulgence. Don’t hesitate to get creative with the variations and substitutions to make it your own! And when you do, please share your feedback and photos—I’d love to see your culinary creations. Consider pairing this dish with a refreshing margarita or a crisp Mexican lager for the ultimate dining experience.