Shrimp and Corn Salad

If your perfect warm-weather meal includes juicy seafood, sweet summer produce and fresh herbs, we have a feeling you’ll be making this shrimp and corn salad recipe on repeat. You won’t believe how much flavor comes from a few simple ingredients!

After threading shrimp onto skewers, we brush them with homemade pesto and grill them until they turn pink with just a few char spots for a smoky, fresh-off-the-grill flavor. Then the shrimp are served with a colorful salad featuring sweet corn right off the cob, ripe tomatoes and creamy avocado drizzled with the same bright basil sauce. This pesto corn salad with shrimp is a fabulous summer meal that comes together in under 30 minutes and looks as vibrant as it tastes!

Ingredients for Shrimp and Corn Salad

• Corn: We boiled four ears of corn, but you could also cook the corn on the grill or in a steamer. If fresh corn isn’t in season, substitute a bag of sweet frozen corn for the corn on the cob.
• Basil: Look for bundles of fresh basil with bright green leaves. Unlike other fresh herbs, basil thrives when stored at room temperature. Create a bouquet by placing your basil stems in a jar of water and setting it on the counter. Trim the leaves when you’re ready to make the pesto.
• Olive oil: Extra virgin olive oil is the best choice for pesto. Fruity and peppery, it adds unbeatable flavor to the sauce. Light olive oil and other neutral cooking oils don’t have as much flavor and can produce a sauce that tastes greasy, not rich.
• Cherry tomatoes: You can use all red tomatoes or pick up a pint of rainbow-hued heirloom cherry tomatoes for a visually stunning salad. Slice cherry tomatoes in half so they’re easy to pierce with a fork. Chopped plum tomatoes work too!
• Avocado: Choose a ripe avocado that yields when you gently squeeze it. If your avocados are rock hard, you can speed up ripening by stashing them in a paper bag with an apple or banana for a day or two.
• Shrimp: You can use frozen or fresh shrimp with a 31 to 40 count per pound. Be sure to thaw frozen shrimp before grilling. Shrimp that’s already been cleaned saves you prep time, but if you have only shell-on shrimp, our how-to guide walks you through how to peel and devein them at home.

Directions

Step 1: Boil the corn

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Bring a large pot of water to a boil. Carefully lower the husked corn into the water and cover the pot with a lid. Cook until the corn is tender, about five minutes. Drain into a colander or use tongs to remove the corn from the pot. Set the corn aside until it’s cool enough to handle.

Step 2: Make the pesto sauce

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Combine the basil, olive oil and 1/4 teaspoon salt in a food processor. Pulse until the basil is chopped and the mixture is well-blended.

Editor’s Tip: Add grated Parmesan, a garlic clove or toasted pine nuts for a more traditional pesto sauce.

Step 3: Toss together the pesto corn salad

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Use a sharp knife to cut the corn kernels off the cobs and place them in a bowl.

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Add the halved cherry tomatoes and chopped avocado. Gently toss the salad with the pepper, the remaining 1/4 teaspoon salt and 2 tablespoons basil pesto mixture.

Editor’s Tip: Squeeze fresh lemon or lime juice over the salad to prevent the avocado from turning brown.

Step 4: Grill the shrimp

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Thread the shrimp onto metal or soaked wooden skewers and brush them with the remaining basil mixture. Grill the shrimp skewers, covered, over medium heat for two to four minutes per side or until the shrimp turn pink.

Remove the grilled shrimp from the skewers and serve the shrimp warm with the corn salad.

Editor’s Tip: If you don’t have a grill, cook the shrimp on a grill pan on the stovetop or under the broiler.

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Recipe Variations

• Try a different protein: Substitute another protein, such as boneless skinless chicken breasts or salmon filets cut into 1-1/2-inch pieces, for the shrimp. For a vegetarian meal, try cubed tofu.
• Experiment with the pesto: Traditional pesto calls for basil, but you can blend other fresh cilantro or parsley into the sauce for a different herbal twist.
• Switch up the salad: Add chopped bell pepper, blanched string beans or thinly sliced red onion for an extra-colorful and nutritious salad. You could also top the corn salad with crumbled feta or Cotija cheese for a cheesy flavor and creamy texture.
• Add spice: Toss a seeded and diced jalapeno into the corn salad or sprinkle crushed red pepper flakes in the pesto for some kick.
• Bulk up the salad: Make the salad more filling by adding drained and rinsed black beans or chickpeas. Or, mix the corn and tomatoes into a hearty cooked grain, such as quinoa or couscous.

How to Store Shrimp and Corn Salad

Leftover shrimp corn salad can be stored in separate airtight containers in the fridge for up to three days.

Can you make pesto corn salad with shrimp ahead of time?

If you’d like to start dinner early, you can prepare the corn and the basil pesto up to one day in advance. Boil the corn, then shave the kernels from the cobs. Store the corn in an airtight container in the fridge, and the pesto should also be stored in the refrigerator.

When it’s time to eat, you can prepare the salad with chilled corn or gently reheat it in the microwave or in a skillet with a smidge of oil or butter. Then, toss the corn with the tomatoes and avocado, and grill the shrimp just before serving.

How do you reheat shrimp and corn salad?

You can eat leftover shrimp corn salad cold or gently reheat it in a skillet on the stovetop. Heat a drizzle of oil or a pat of butter in the skillet, then add the shrimp and corn salad and cook over medium heat for two to four minutes or until warm. You can also warm leftovers in the microwave, but nuke them in 20-second increments to prevent overcooking.

Shrimp and Corn Salad Tips

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Can I use canned or frozen corn instead of fresh?

Nothing beats the sweetness of fresh, in-season corn on the cob, but you can use canned or frozen corn during non-summer months. Most canned corn contains salt, so you may want to taste the corn salad before adding more salt. You can also cut down on the sodium in canned corn by rinsing it first. Thaw frozen corn in a colander under cool water and pat it dry before adding it to the salad.

Can I use frozen shrimp?

We love the convenience of peeled and deveined frozen shrimp, and they absolutely work in this recipe. Thaw the shrimp before grilling to make them easier to thread onto skewers. You can thaw frozen shrimp in the fridge overnight or run them under cold water for a few minutes before cooking.

Can I use store-bought pesto?

Sure! Store-bought pesto is a timesaver and a great option if you don’t have fresh basil. For the best flavor, choose a high-quality pesto made with the same simple ingredients you’d use in homemade pesto—herbs, basil, garlic, cheese and nuts. Check out our Test Kitchen’s favorite brands of prepared pesto.

What else can you serve with this pesto corn salad with shrimp?

This dish is satisfying on its own, but you can make it heartier by serving it with a crisp green salad and crusty bread. Pesto shrimp corn salad would also go well with a light pasta salad, like orzo with feta and arugula or this garden pesto pasta salad.