1-First Step: Make the Dressing Whisk together the 1/2 cup Mexican crema, 1/2 cup mayonnaise, 1/4 cup lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. This step creates a creamy base that ties the whole street corn shrimp together. Once mixed, set it aside to let the flavors meld, which takes just a few minutes at room temperature.

2-Second Step: Prepare the Corn Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat, then add the chopped jalapeño and sauté for 1 minute to release its aroma. Add the 3 cups corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cooking and stirring occasionally until the corn is lightly charred, about 5-7 minutes. For street corn shrimp, transfer the corn to a bowl, let it cool slightly, then stir in 3/4 cup of the prepared dressing and 1/2 cup crumbled queso fresco, finishing with a sprinkle of 1/2 teaspoon chili powder for that authentic touch.

3-Third Step: Cook the Shrimp Toss the 1 pound shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin to season evenly. Cook in the same skillet over medium-high heat until the shrimp turn pink and opaque, which takes 2-3 minutes per side. Once done, remove from heat and squeeze 1 tablespoon fresh lime juice over them for a zesty finish, enhancing the street corn shrimp profile.

4-Fourth Step: Assemble the Salad Arrange the chopped romaine lettuce from one large head on a large platter as your base. Top it evenly with the cooked shrimp, corn mixture, diced avocado from 1-2 large ones (brush with extra lime juice if preparing ahead to prevent browning), the remaining 1/4 cup crumbled queso fresco, sliced radishes from 4-5 medium ones, and lime wedges from 2-3 limes. This step brings all the elements of street corn shrimp together for a visually appealing and tasty salad. If adapting for dietary needs, swap proteins or veggies as needed here.

5-Final Step: Finish and Serve Thin the remaining dressing with 1-2 tablespoons milk to make it pourable, then serve it on the side or drizzle over the salad. Garnish with extra chopped cilantro and a sprinkle of chili powder for the perfect touch. Your Mexican street corn shrimp is ready to enjoy, served warm, at room temperature, or chilled. For more ideas on pairing, check out our delicious blackberry cobbler that complements this dish nicely.