Off the Cobb Corn and Shrimp Margarita Salad



1 12 oz. pack Off The Cob Corn, cooked as per package directions, cooled
6-8 oz. (1- 1 ½ cups baby shrimp), cooked and cooled
½ cup diced onion
½ cup diced tomato
juice of two large limes
2-3 Tbsp. chopped fresh cilantro
2 Tbsp. balsamic vinegar
1-2 Tbsp. gold tequila, optional


Combine the shrimp, corn, tomato and onion in a bowl
Mix the remaining ingredients separately to create a dressing
Dress the corn mixture with the lime dressing and blend well
Season to taste with salt and pepper
As a service suggestion, serve this salad in a salt rimmed margarita glass



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