Avocado, Roasted Corn and Shrimp Salad

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Avocado, Roasted Corn and Shrimp Salad

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Whip up this Avocado, Roasted Corn and Shrimp Salad for a summer get together!


6 ears corn, husked
3 Tbsp. olive oil
1 tomato, cubed
1 lb. ready to eat shrimp, tails removed
1 medium California Avocado, cubed
½ cup fresh basil leaves, chiffonade
3 Tbsp. fresh lime juice
Kosher salt & freshly ground pepper, to taste


  1. Fire up the grill to a medium hot temperature.
  2. Rub corn with 1 tablespoon oil.
  3. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes.
  4. Remove from grill.
  5. When cool, slice kernels from the cob and transfer into a large bowl.
  6. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish.
  7. Mix remaining 2 tablespoons oil, tomatoes, basil and lime juice into corn.
  8. Add shrimp and diced avocado.
  9. Toss lightly, ensuring that the avocado dices stay intact.
  10. Season to taste with salt, pepper, and more lime juice, if desired.

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