This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
Are you looking to put a spin on Taco Tuesday or just want to recreate Mexican street food at home? You’re going to love this Shrimp Street Corn Salad! It combines two of my favorite Mexican street foods – street corn and street tacos. Since I’ve been making better food choices lately, I’m turning these street foods into a lighter, better-for-you salad version. Instead of taco shells, I’m using a crispy lettuce base. Then, shrimp will be swapped for chicken or beef. Mazola® Corn Oil is taking the place of olive oil to saute the shrimp and create a homemade salad dressing. What’s so great about Mazola® Corn Oil? A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com.
Let’s talk about Mexican street food for a minute. It’s just so much fun to eat! The only problem is that street food is often fried and served with heavy sauces and creams. Delicious? Yes. Good for you? Not so much. I’ve never been to Mexico, so I can’t compare authentic street food to the food recreated around here. But I live close to a Mexican restaurant that serves killer street tacos! They’re stuffed with meat or fried fish, cheese, and veggies. The tacos come served with rice, beans, sour cream, and guacamole.
I also can’t say much about authentic Mexican street corn. But during the summer, I love using fresh Jersey corn to make street corn on the grill! The corn gets brushed with oil, wrapped it in foil, and cooked on the grill. Then, it’s served slathered with sour cream, cheese, and some fresh cilantro. Not exactly the lighter fare I want to nosh on during the summer, but tasty nonetheless.
These days, I’m trying to make better food choices as a whole – less carbs, lighter protein options, more veggies in my diet. So I had to try making salad that combined some of the flavors and ingredients in street tacos and street corn. Since fresh corn is a little hard to come by during the winter, I’m using sweet canned corn in this salad. And even though I’m ditching that creamy street corn sauce, I’m still using a little crumbled cojita cheese to sprinkle on top. It’s a salty Mexican cheese that’s comparable to feta cheese. So if you can’t get your hands on cojita, feta would make a great alternative!
The homemade dressing I made for this salad starts with Mazola® Corn Oil. Mazola® Corn Oil is a great swap for extra virgin olive oil or olive oil! It’s an all-purpose cooking oil and a heart-healthy choice for your family that can be used in a variety of ways, like making homemade salad dressing! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Mazola® Corn Oil also has a neutral taste that won’t overpower the flavor of the ingredients you use. Each ingredient in this dish will stand out on its own in every delicious bite!
Did you know that all cooking oils have a smoke point that, once exceeded, can negatively affect not only the flavor of your food, but its nutritional value? Mazola has a higher smoke point that most cooking oils at 450°F. That’s why it’s so great to use in everything from sautés, to dressings, and even baking!
- 1 jalapeno pepper, seeded and diced
- Juice of 1 lime
- 2 tbsp. apple cider vinegar
- 1 garlic clove, chopped
- 1/2 tsp. honey
- 1 tbsp. Mazola® Corn Oil
- Salt and pepper, to taste
- 1 lb. large uncooked shrimp, peeled and cleaned
- 8.5 oz can sweet corn, drained
- 1 tbsp. Mazola® Corn Oil
- 4 cups Romaine lettuce, chopped
- 1/3 cup chopped red bell pepper
- 1/2 cup red onion, chopped
- Fresh cilantro, to garnish
- Cojita cheese, to garnish
- In a small bowl, combine all of the ingredients.
- Set aside while you prepare the salad.
- Heat Mazola® Corn Oil in a medium pan over medium heat.
- Add the shrimp and cook until completely pink. Remove from pan.
- Add the corn to the skillet and cook until the kernels just start to get a golden brown edge. Remove from pan.
- In a large bowl, add the lettuce, pepper, onion, shrimp, and corn. Toss to combine.
- Pour dressing over salad and toss again.
- Garnish with fresh cilantro, cojita cheese, and serve.
This salad is a fresh take on some of my favorite street food. It’s got a lot of color and crunch to satisfy as a lunch or dinner. It’s not too spicy either since the jalapenos are seeded before added to the dressing. All of the flavors in this entree salad blend perfectly together! It’s a simple salad with a lot of bold flavor!
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