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Grilled Corn and Avocado Salad with Cilantro-Lime Shrimp Skewers

Cook Time:
10 mins
Prep Time:
20 mins

Chef notes

If you are ready to get grilling, you’ve come to the right place! This recipe screams summer because of the use of in-season corn on the cob and a grill, which imparts a gorgeous smoky flavor to the dish — but it can easily be made year-round, too. A grill pan or heavy-bottomed cast iron skillet will achieve the same goal. 

This is Elena Besser’s go-to recipe when she doesn’t feel like cooking, but she still wants something easy and flavorful for entertaining. While the grilled corn adds a bit of natural smoky-sweetness, the real flavor in this salad comes from the marinade, which she adds to both the shrimp and corn before grilling. It’s made with a combination of bold flavors like zesty lime, fresh cilantro, spicy cumin, paprika, sweet honey and spicy jalapeños. 

Looking to make this dish even heartier for dinner or at your next gathering with friends and family? Try it scooped on top of tortilla chips for a little extra crunch (it’s almost like a pumped-up guac!). 

Technique Tip: Use a mandolin instead of a knife to carefully slice the onions so they are evenly thin.

Swap Option: You can use 1/2 teaspoon agave nectar instead of honey.

Special Equipment Required: Four (eight-inch) metal skewers or bamboo skewers soaked 30 minutes in water.


  • 3 limes, 2 zested and juiced, 1 cut into wedges for serving
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 3 cloves garlic, peeled and grated
  • 1 medium jalapeño pepper, finely minced
  • 1 teaspoon honey
  • 1 cup packed fresh cilantro, leaves and stem, finely chopped, plus more for garnish
  • kosher salt, to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 4 medium corn cobs, shucked
  • pounds 16/20 count shrimp, peeled and deveined
  • 1 large avocado, pitted, peeled and diced
  • 1 small red onion, halved, peeled and thinly sliced
  • 3 ounces crumbled feta cheese
  • 1 bag tortilla chips, for serving
Fulfilled by



Preheat the grill to high heat.


In a medium-sized bowl, whisk together lime zest and juice, cumin, paprika, garlic, jalapeño, honey, chopped cilantro, 1 teaspoon kosher salt and freshly ground black pepper. Add 1/2 cup extra-virgin olive oil and whisk vigorously to combine. Adjust seasoning to taste. Place half of the mixture into a small bowl and reserve for dressing.


Brush corn with 2 to 3 tablespoons of the remaining marinade. Place the corn on the grill and cook, 1 minute per side, until slightly charred but still crunchy, about 4 to 5 minutes. Once cooled, cut the corn off the cob and place into a bowl.


In a separate bowl, combine shrimp and 3 tablespoons marinade. Thread onto skewers. Cook the shrimp, 2 to 3 minutes per side, until cooked through and slightly charred.


Meanwhile, add avocado, red onion and crumbled feta to the bowl with the reserved dressing. Toss to coat. Add kosher salt and freshly ground black pepper to taste.


 To serve, spread corn mixture on a platter. Top with avocado-feta mixture and shrimp skewers. Garnish with torn cilantro leaves and serve alongside a bowl of tortilla chips.