Elote Salad with Shrimp is the ultimate summer side dish! Smoky shrimp, grilled corn, fresh veggies, and tangy cotija cheese are tossed in a rich and zesty dressing, making it a must-try side for grilling season.
This Elote Salad with Shrimp has everything you want in a summer side dish—refreshing, colorful, and packed with an exciting blend of tastes and textures. Picture juicy, seasoned shrimp, grilled corn, and a medley of fresh veggies brought together by a delicious, zesty dressing. Yum!
Whether you’re firing up the grill or using your trusty air fryer, the shrimp come out perfectly cooked every time. And don’t even get me started on the grilled corn—the smoky and lightly charred kernels take this elote salad to the next level.
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Looking for more vibrant, Mexican-inspired recipes? You’ll also love my Southwest Chicken Salad, Mexican Street Corn Salad, and Mexican Pickled Carrots recipes.
What is elote?
Elote, or grilled Mexican street corn, is a traditional Mexican dish. Grilled ears of corn are drizzled in a creamy and zesty dressing and then topped with a sprinkle of cilantro, cotija cheese, and sometimes extra chili flakes. Every bite is like a party in your mouth, with a mouthwatering contrast between the smoky, sweet corn and the tangy, spicy toppings.
Traditionally enjoyed as street food, elote has inspired many other creative dishes, like my Creamy Mexican Street Corn Soup, my Couscous Corn Salad, and this hearty, satisfying elote shrimp salad!
Ingredients for elote salad with shrimp
- Shrimp – One of the stars of our salad! If you can’t find fresh jumbo shrimp, frozen shrimp works just as well. Just be sure to thaw them completely before cooking.
- Olive oil
- Spices – The shrimp is seasoned with paprika (smoked or sweet), cumin, garlic powder, onion powder, salt, and black pepper for a well-balanced yet bold and smoky flavor. If you don’t want to fuss with individual spices, you can use Cajun seasoning here.
- Romaine lettuce
- Corn – Grilled ears of corn add flavor and a satisfying crunch. Head to the FAQs to learn how to make this elote salad with canned corn.
- Salad vegetables – I topped this salad with avocados, red bell peppers, red onion, cilantro, green onions, radishes, and jalapeño.
- Cotija cheese – If you can’t find cotija, use queso fresco, feta, or even sharp cheddar for that same salty punch.
- Dressing – A blend of sour cream, mayo, fresh lime juice, smoked paprika, cumin, salt, and pepper creates a rich and velvety dressing that perfectly captures the essence of Mexican street corn.
How to make an elote salad with shrimp
Place the corn directly on the hot grill and cook, turning occasionally, until tender and nicely charred. Set aside to cool slightly, then cut the kernels from the cobs into a large bowl.
In a separate large bowl, toss your shrimp with the olive oil and spices until evenly coated. Then, heat a grill pan or skillet over medium heat and cook the shrimp until they turn pink and are cooked through.
Whisk the dressing ingredients together in a separate bowl.
Combine the chopped romaine lettuce, charred corn kernels, diced avocados, red bell pepper, red onion, cilantro, green onions, radishes, and jalapeño in a large bowl.
Drizzle the dressing over the salad, top with the cooked shrimp and crumbled cotija cheese, and enjoy!
Air fryer instructions
Here’s how to cook both the corn on the cob and the shrimp conveniently using your air fryer:
- Air fryer corn on the cob – Preheat your air fryer to 400°F. Cut the ears of corn into halves or thirds before placing them in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, turning halfway, until the corn is golden and slightly charred. Let the corn cool slightly before cutting off the kernels.
- Air fryer shrimp – Preheat your air fryer to 400°F. Arrange the seasoned shrimp in a single layer in the basket (work in batches if needed) and cook for 5 to 7 minutes or until the shrimp is cooked through.
Tips and tricks
- Marinate the shrimp in the olive oil and spices for at least 15 minutes before cooking for the best flavor.
- Keep an eye on the shrimp! Overcooked shrimp can become tough and rubbery, so it’s better to slightly undercook them and let them finish cooking off the heat if needed. They’re done when they turn pink and opaque.
- Chill the dressing in the fridge for at least 30 minutes before using it. This allows more time for the flavors to meld and the dressing to thicken slightly.
- If the dressing is too thick after chilling, whisk in a tablespoon of water at a time until it’s creamy but pourable.
Variations
- Instead of shrimp – Swap it for grilled or smoked chicken breast, canned tuna, or crispy salmon bites.
- Customize your veggies – Cherry tomatoes, cucumber, and jicama would also be delicious in this elote corn salad. Or, for tang and crunch, top it with pickled red onions.
- Salad dressing options – Switch things up and try other creamy, zesty dressings, like my Cilantro Lime Crema, Chipotle Crema Sauce, Jalapeño Ranch, or Creamy Southwest Salad Dressing.
- For added crunch – Consider garnishing your salad with toasted pepitas or crispy tortilla strips before serving.
Serving suggestions
If I’m serving this creamy street corn salad as the main event, I like pairing it with a few light sides to keep the meal fresh and summery:
For a bit more substance, Mexican rice, roasted elote-style carrots, and black beans would work wonderfully.
As a side dish, this salad pairs beautifully with practically any main dish, like
FAQs
Can I use canned or frozen corn instead of fresh?
Grilled elote-style corn must be made with shucked ears of corn. However, you can substitute canned or frozen corn when fresh corn isn’t in season. Just drain and rinse the canned corn or thaw the frozen corn before briefly oven-roasting or air frying the kernels.
Can I make this salad ahead of time?
While I don’t recommend assembling the salad in advance, you can get a head start by chopping the veggies, grilling the corn, and making the dressing a few days ahead of time. Store everything separately in the refrigerator for up to 2 days, then season and cook the shrimp and assemble the salad just before serving.
Storing
The salad is best served right away because the dressing will make the vegetables soggy over time. If you do end up with leftovers, keep them in an airtight container in the refrigerator for up to 3 days.
Wine pairings for elote salad
You can’t go wrong with pairing a margarita with this Mexican-inspired dish, although there are a few wines that would also complement its fresh flavors:
- The crisp acidity and bright citrus flavors of a Sauvignon Blanc or Riesling contrast the salad’s smoky and spicy elements.
- Or, go with a Chardonnay (especially one with a touch of oak) to balance the richness of the dressing.
More must-try salad recipes
Did you make this elote-style shrimp salad?
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Full Recipe
Elote Salad with Shrimp
Equipment
- Grill or Grill Pan
Ingredients
Shrimp:
- 1 pound fresh jumbo shrimp (peeled and deveined (21/30 count))
- 2 Tablespoons olive oil
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad:
- 1 large head romaine lettuce (chopped)
- 4 ears corn (husked)
- 2 avocados (diced)
- 1/2 red bell pepper (chopped)
- 1/2 small red onion (finely chopped)
- 1/2 cup fresh cilantro (chopped)
- 5 green onions (chopped)
- 5 radishes (thinly sliced)
- 1 jalapeno pepper (diced (and seeded if less heat desired))
- 1/2 cup cotija cheese (or queso fresco or feta, crumbled)
Dressing:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 Tablespoons fresh lime juice (1-2 limes)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Water (as needed)
Instructions
- Prepare your grill (or grill pan or skillet) for medium heat. Cook the corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
Shrimp:
- In a large bowl, toss shrimp with oil and spices.
- Air Fryer: Preheat your air fryer to 400-degrees. Place shrimp in a single layer in the air fryer (work in batches as needed). Air fry for 5-7 minutes, until shrimp are cooked through (they should be opaque and pink).
- Grill Pan or Skillet: Heat grill pan or skillet to medium heat and add shrimp. Cook until the shrimp just turns pink.
Dressing:
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, paprika, cumin, salt and black pepper. Add water as needed to thin to a pourable consistency.
Assembly:
- Add the chopped romaine to a large bowl and top with the corn, avocados, bell pepper, onion, cilantro, green onions, radishes and jalapeno.
- Drizzle on the dressing and top with the shrimp and cotija cheese. Enjoy!
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