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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.
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.