1

Husk the corn, slice the kernels off the cobs, and sweep them into a 12-inch skillet with olive oil over medium-high heat.

2

While the corn heats, halve the limes, mince the garlic, and chop the cilantro.

3

Squeeze 3 lime halves into the large salad bowl, then whisk in olive oil, the garlic, half the cilantro, and salt.

4

Stir the corn once, then thinly slice the red onion and drop it into the dressing to soften its bite.

5

Halve the cherry tomatoes and rinse and drain the black beans in the sieve, then pile both into the bowl without tossing.

6

Stack the tortillas and cut them into 0.5-inch strips.

7

Once the corn has cooked 8 to 9 minutes and the kernels pop and blister with dark brown spots, tip it into the salad bowl.

8

Swirl olive oil into the skillet, add the tortilla strips, and toast 3 to 4 minutes, stirring every minute, until golden, crisp, and rattling in the pan.

9

While the strips toast, chop the romaine, then pat the shrimp dry and toss in the medium bowl with chili powder, cumin, and salt.

10

Tip the crisp strips onto a plate, sprinkle with salt, and return the skillet to medium-high heat with olive oil.

11

Lay the shrimp in a single layer and sear undisturbed 90 seconds until the undersides turn pink with golden edges.

12

While the shrimp sear, halve, pit, and dice the avocado.

13

Flip the shrimp and cook 60 to 90 seconds until opaque and curled into a C, then squeeze the last lime half over the pan.

14

Add the romaine to the bowl, toss everything with the dressing, and divide between plates, topping with shrimp, avocado, tortilla strips, and the remaining cilantro.

Seared Shrimp, Avocado & Charred Corn Salad with Cilantro-Lime Dressing

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Seared Shrimp, Avocado & Charred Corn Salad with Cilantro-Lime Dressing

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands