Grab some sweet corn and make this delicious Grilled Shrimp and Corn Salad. Toss warm corn and shrimp with creamy goat cheese for a flavorful corn tomato salad.
Make-ahead
Minimal prep
You’ll Learn: How to build a creamy dressing right in the bowl
Worth It: Simple method, great results without fussy steps
Bonus: Scales up well for crowds and potlucks
serve this creamy grilled corn salad as side dish or entree this summer
I’m always looking for fun summer dishes that I can make almost entirely on the grill. Just grill shrimp and corn on the cob and toss with a few ingredients in your kitchen for the perfect, creamy corn and tomato salad!
This grilled shrimp salad is perfect for a cold lunch during the hot summer months or as a dip at a party. I also like to serve it along side grilled steaks for a simple surf and turf meal!
Kitchen tools
- Grill or grill pan
- Measuring spoons and measuring cups
- Mixing bowls
- Sharp knife and cutting board
- Grill basket or tin foil for grilling shrimp
ingredients
- Shrimp
- Sweet corn
- Cherry tomatoes
- Goat cheese
- Olive oil
- Salt and pepper
- Fresh basil
What should I serve with this grilled shrimp salad
We loved this corn and tomato salad as a dip with chips. It is also delicious on its own for lunch over a bed of mixed greens.
It would also be a delicious summer side dish. Serve this with some of my grilling favorites like grilled marinated flank steak or grilled chicken thighs.
How to make Grilled shrimp and corn salad
Step 1: Preheat grill and prep ingredients
To begin, preheat grill to medium-high heat. Remove husk from corn on the cob and brush with olive oil.
Then, toss the shrimp in oil. Season the corn and shrimp with salt and pepper.
Step 2: grill shrimp and corn
Next, place shrimp in a grill basket, grilling mat or on a piece of tinfoil to grill. Place corn cobs directly on the grill.
Grill shrimp for about 4 minutes tossing frequently. You will know the shrimp are finished when they are pink and curl into a C shape.
Then, grill corn for about 8 minutes rotating every 2 minutes. Close grill between rotations to evenly cook.
Step 3: Mix it all together
Remove the corn and shrimp from the grill. While the corn and shrimp are still warm, chop shrimp into bite size pieces and cut the corn off the cob and add them to a mixing bowl.
Then, add the goat cheese, tomatoes, fresh basil, and vinegar to the mixing bowl. Toss to combine.
The slightly warm corn and shrimp should melt the goat cheese to make a perfect creamy grilled corn salad
can i make this shrimp and corn salad ahead of time?
Yes! If you need to, you can grill the shrimp and corn ahead of time. Cut the shrimp into bite size pieces and cut the corn off the cobe.
Store the ingredients separately. Then, jsut before serving, slightly warm the corn and mix the goat cheese, tomatoes, basil, and shrimp in while the corn is warm.
Storage and reheating
Store this creamy grilled shrimp salad in an airtight container in the fridge for up to 3 days. I would recommend eating this cold or at room temperature instead of reheating it.
Check out these other simple pasta dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Grilled Shrimp and Corn Salad
Ingredients
- 1 lb raw shrimp – peeled deveined, tail off
- 5 ears of sweet corn on the cob
- 1 cup cherry tomatoes – cut in half
- 3 oz goat cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp white balsamic vinegar
- 2 tbsp fresh sliced basil
Instructions
- Preheat grill to medium-high heat. Remove husk from corn on the cob and brush with olive oil. Toss the shrimp in oil. Season the corn and shrimp with salt and pepper.
- Place shrimp in a grill basket, grilling mat or on a piece of tinfoil to grill. Place corn cobs directly on the grill. Grill shrimp for about 4 minutes tossing frequently. You will know the shrimp are finished when they are pink and curl into a C shape.
- Grill corn for about 8 minutes rotating every 2 minutes. Close grill between rotations to evenly cook.
- Remove the corn and shrimp from the grill. While the corn and shrimp are still warm, chop shrimp into bite size pieces and cut the corn off the cob and add them to a mixing bowl
- Add the goat cheese, tomatoes, fresh basil, and vinegar to the mixing bowl and toss to combine. The slightly warm corn and shrimp should melt the goat cheese to make a perfect creamy grilled corn salad
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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