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The summer corn salad with shrimp, bacon + jalapeño gets a rich + creamy update in this easy recipe from chef Ronnie Woo.
For more summer sides, try Sunny Anderson's Twice-Grilled Mexican Street Corn Potatoes or this Quick + Easy Cucumber-Dill Salad.
- 4 slices bacon, chopped
- 3 jalapeños, seeded and chopped
- 3 cups fresh corn kernels (from about 6 ears)
- ½ pound medium shrimp, peeled, deveined and cut into bite-size pieces
- 2 tablespoons cream cheese or mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ cup fresh cilantro, finely chopped, divided
In a large nonstick skillet, add the bacon and cook until deep golden brown and crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a large bowl, leaving the rendered fat in the skillet.
Add the jalapeños to the skillet and cook over medium heat until bright green, 1 to 2 minutes. Add the corn kernels and cook for about 1 minute, then add the shrimp and cook until the shrimp is opaque, 7 to 8 minutes, stirring frequently. Add the cream cheese and mix until melted and evenly combined.
Turn off the heat and add the bacon, lime juice, smoked paprika, ground black pepper, and half of the cilantro. Toss until combined. Transfer to a serving dish and sprinkle with the remaining cilantro before serving.