Grilled Shrimp and Corn Salad
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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.
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!
Grilled Shrimp and Corn Salad
Grilled corn salad made with shrimp, goat cheese, cherry tomatoes and fresh basil.
Ingredients
- 1lb raw shrimp – peeled, deveined, tail off
- 5 ears of sweet corn on the cob
- 1 cup cherry tomatoes – cut in half
- 3oz 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
Megan says
This is the perfect summer dish. Thank you for creating this!!
★★★★★
Madeline says
aw thank you!!
kerry says
all of my favorite summer ingredients in one!
★★★★★
Madeline says
wonderful!! thank you!
Frances says
I’ve made this twice now, two different ways. The first time I followed the recipe exactly and it was a hit. The second time I actually swapped the basalmic and basil for some Jacobsen’s Chili Lime salt and served it as taco filling. Either way was a great summer flavor and summer temperature dish.
★★★★★
Madeline says
OOOOO the chili lime taco filling! thats amazing
Stacey Shapiro says
Made this as a side tonight but I couldn’t stop eating it so it became my entree. Delicious!!!
★★★★★
Madeline says
amazing!! same thing happened to me!!
maryjane says
Love that! Thank you!
Mariah says
so easy to make and so good!! makes the perfect meal prep for lunches throughout the week!
★★★★★
Madeline says
wonderful! thank you!
Lib says
I have made this multiple times this summer! Would have never thought to combine goat cheese and shrimp. It’s also very good with a romaine base and use all the ingredients as a true salad!
★★★★★
Gretchen says
This was a perfect summer salad! We ate it over romaine for a really refreshing meal.
★★★★★
Madeline says
awesome! thank you!
Carolyne says
I absolutely loved this recipe!!! I made with air fried chicken instead of shrimp due to an allergy and it was fabulous. Good warm or cold and I will absolutely make this again.
★★★★★
Madeline says
love the swap! thank you!