Shrimp, Avocado and Roasted Corn Salad

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Any of you Instagram followers will know that I had the pleasure of spending last week in Iowa with a bunch of stellar farmers and bloggers learning all about…CORN! Lots and lots and lots of corn! It was a fabulous experience (which I will be telling you about soon in another post!). But ever since then, I have been craving this salad I adore from one of my favorite local KC restaurants, Urban Table, that it sprinkled with the most delicious roasted corn. They call it the “Shrimp Buena Terra Salad”. I call it…one of my favorite salads EVER.

Seriously. I know that food bloggers are supposed to be all adventurous and everything, but this salad was the first dish I ever ordered there and I love it so much that I may have ordered it every time since. SO GOOD. So after a year, I finally decided I should try making it at home. And I must say, my little homemade rendition seemed to be pretty spot on!

I did add use an avocado, and swapped the sun-dried tomato pesto they used in their dressing for some classic basil pesto I had at home. (You can use whatever pesto you’d like!)  But otherwise, the ingredients were the same simple combo I’ve come to know and love. The only bummer was that I totally forgot the cheese for the photographs and my meal, although the salad actually seemed to hold its own without it. At Urban Table, they also grill the shrimp to give them a little extra char. But since I live in a loft where grilling would be, um, “frowned upon”, I just cooked the shrimp in a skillet in some of the leftover bacon grease. Always a plus. :)

So for any of you KC-ers who also love this salad, or for those of you around the world wide webospherenet who need to be introduced, I give you my version — a delicious “Shrimp, Roasted Corn & Avocado Salad” that I hope you will love as much as I do. Thanks for the inspiration, Urban Table!

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Shrimp, Avocado & Roasted Corn Salad

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 salads 1x


A favorite restaurant salad made at home!



Salad Ingredients:

  • 2 ears of sweet corn, shaved off the cob
  • 3 strips of bacon, diced
  • 1/2 lb. large shrimp, peeled with tails on or off
  • 4 cups chopped Romaine lettuce
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup grated Fontina cheese (optional)
  • buttermilk pesto dressing (see below)

Buttermilk Pesto Dressing Ingredients:

  • 1/2 cup buttermilk
  • 1/2 cup mayo or Greek yogurt
  • 1/4 cup pesto, homemade or storebought
  • 1 small shallot, minced
  • 1 Tbsp. lemon juice
  • pinch of salt and pepper, to taste


To Make The Salad:

  1. Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
  2. Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
  3. Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You’re now done with your multi-tasking skillet!)
  4. Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

  1. Whisk together all ingredients until blended. Season with salt and pepper.

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87 comments on “Shrimp, Avocado and Roasted Corn Salad”

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  5. That looks yummy! I was looking for some new gluten-free recipes as one of my friend who is gluten-intolerant will come and visit me soon! I find it difficult sometimes…but I will try this, thank you! )

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  11. Suggestions for a buttermilk substitute please? 

    • Hey Helen! Did you just mean a substitute if you don’t have buttermilk? If so, you can use 1/2 cup of milk, mix it with 1/2 tablespoon of lemon juice (or white vinegar), and let it sit for about 10 minutes (it will curdle, like buttermilk). The acid gives it a similar taste as buttermilk. Hope that helped answer your question!

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  15. Yummy!! The photo looks great! The one thing I would do with it is use a small mirror or white reltfceor to put a little bit more light on the tomato and zucchini in the foreground. Nice work!

    • Thank you Alex, that’s such a great tip, and we will definitely give that a try! :)

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  18. Do you the nutritional count on this salad? I’d like to know the calories and fat content. Thanks so much! 

    • Hi Nstasha! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

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  22. I made this tonight, it was really simple to make, just lots of chopping,and delish!

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  26. Would this be served as a cold or warm salad? I’m trying it for sure, but would like to have most components done ahead of serving time.

    • Hi Maryanne! We prefer it best as a warm salad, but it’s totally up to you! :)

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  29. 5 stars
    This is an absolutely awesome salad recipe. My whole family loved it.

  30. 5 stars
    YUM! We had this for a summer supper and it was delicious. The dressing is fabulous. I used the mayo. I actually had about a half cup dressing left over, but will use it! The recipe is a bit time consuming, with cutting the kernels off the corn on the cob, chopping the shallot, frying and crumbling the bacon, cooking the shrimp, mixing up the dressing, etc, but worth it. Special enough for company. In case you didn’t know about this tip for cutting the kernels off the cob

  31. 5 stars
    Delicious! I used spinach and a vinaigrette dressing but plan to try the buttermilk dressing next time.