Basil Shrimp with Sweet Corn Salad

Wisconsin Cheese Basil Shrimp with Sweet Corn Salad  Recipe
Active Time
50 Minutes


Basil Dressing:

Grilled Shrimp and Corn Salad:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cotija can be used in this recipe.


Basil Dressing:

  1. Place the basil, lime juice, garlic and red pepper flakes into a food processor; cover and process until finely chopped. While processing, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.

Grilled Shrimp and Corn Salad:

  1. Grease grill grate. Heat grill to medium.
  2. Combine 1/4 cup basil dressing and shrimp in a large bowl. Cover and refrigerate for 15 minutes.
  3. Brush corn with butter. Grill corn, covered, over medium heat for 6-8 minutes or until tender, turning frequently. Cool corn on a wire rack.
  4. Thread shrimp on skewers. Grill shrimp, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Remove from the heat. Keep warm.
  5. When cool enough to handle, cut corn kernels from the cobs. Combine the corn, tomatoes, red onion and jalapeno pepper in a large bowl. Stir in remaining dressing. Add cotija; toss to combine.
  6. Serve salad with shrimp.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cotija cheese is known as the “parmesan of Mexican cooking.” This salty yet flavorful, crumbly cheese is commonly sprinkled over salads and warm savory dishes as both a seasoning and garnish.

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