This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareSomeSauce #CollectiveBias This spicy Mexican grilled corn salad with shrimp and chorizo takes the traditional Mexican corn salad or esquites to the next level. I wanted to make a salad that was easy yet flavorful and I got inspiration from a corn esquites recipe I make often. However, I wanted the salad to be heartier so I added some protein: cooked shrimp and crumbled chorizo. The result was a salad that is truly a meal in itself.

To make it I used one of my favorite hot sauces: Texas Pete. It’s bold taste really enhances the flavor of this corn salad without overpowering. I like my dishes quite spicy and love the flavor of Texas Pete hot sauce so I usually add a lot. But feel free to add more or less according to your heat tolerance and preference.

If you’ve never eaten esquites you are missing out. The combination of creamy mayo, with the tanginess of the lime and the bold spicy heat of hot sauce all topped with crumbled queso, is sublime. Eating esquites always brings back memories of visiting Mexico City and walking along the Zocalo with my Mexican corn in a cup. I’ve made esquites, as well as it’s on the cobb version elotes locos, countless of times.

To lighten up this recipe you can also make it with Greek yogurt instead of mayo or sour cream. The result is a corn salad recipe that is lighter and better for you than the traditional esquites recipe.

This Mexican grilled corn salad with shrimp and chorizo is so easy to make. It’s perfect for tailgating or for entertaining. I always serve it with the Texas Pete hot sauce on the side so people can add more if they like. Every time I make this salad it’s a huge hit. Everyone raves about it and they always ask me what hot sauce I’m using because Texas Pete adds a burst of flavor that makes this Mexican corn salad really stand out.

What is Mexican Corn Salad or Esquites?

Esquites is a Mexican corn salad. This corn salad is a very popular Mexican street food. The corn, usually charred on the grill, is mixed with a combination of mayonnaise, lime juice, and hot sauce. Different versions use Mexican crema instead of mayonnaise or a combination of both. It’s also common to add different Mexican cheeses like crumbled queso fresco.

Esquites is the off the cobb version of elotes locos or Mexican street corn. I personally like esquites more just because they are easier to eat. They are usually served in a cup with a spoon while elotes locos, although delicious, are super messy to eat.

Charred Mexican Corn Salad with Shrimp and Chorizo

Ingredients

• 2 cans of sweet corn
• 1lb of small shrimp, cooked
• 2 Spanish red chorizos, sliced
• 1/4 cup light mayonnaise
• 1 1/2 tablespoons Texas Pete hot sauce
• 1/4 cup fresh lime juice
• 1/4 tablespoon lime zest
• 1/4 teaspoon minced garlic
• 1/4 cups finely chopped fresh cilantro leaves
• 1/4 cup Queso fresco, crumbled
• Freshly ground black pepper
• Kosher salt

Instructions

In a frying pan over medium-high heat heat the corn until slightly charred. Set aside. Mix together the lime juice, lime zest, Texas Pete hot sauce, garlic and salt and pepper to taste. In a large bowl mix together the spicy mayo dressing, corn, shrimp and chorizo. Mix until well combine. Serve warm or cold and sprinkle with crumbled queso fresco and more fresh cilantro.

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Charred Mexican Corn Salad with Shrimp and Chorizo

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Ingredients

• 2 cans of sweet corn
• 1lb of small shrimp, cooked
• 2 Spanish red chorizos, sliced
• 1/4 cup light mayonnaise
• 1 1/2 tablespoons Texas Pete hot sauce
• 1/4 cup fresh lime juice
• 1/4 tablespoon lime zest
• 1/4 teaspoon minced garlic
• 1/4 cups finely chopped fresh cilantro leaves
• 1/4 cup Queso fresco, crumbled
• Freshly ground black pepper
• Kosher salt

Instructions

In a frying pan over medium-high heat heat the corn until slightly charred. Set aside. Mix together the lime juice, lime zest, Texas Pete hot sauce, garlic and salt and pepper to taste.

In a large bowl mix together the spicy mayo dressing, corn, shrimp and chorizo. Mix until well combine.

Serve warm or cold and sprinkle with crumbled queso fresco and more fresh cilantro.

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Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world.He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com.2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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