Tex-Mex Shrimp-and-Corn Salad

Tex-Mex Shrimp-and-Corn Salad
  • Prep Time
  • 4Servings


  • 2 ears corn, kernels scraped off
  • 1 12 ounce bag frozen cooked medium shrimp -- thawed, peeled and patted dry
  • 1 English cucumber, halved lengthwise and thinly sliced
  • 3 tomatoes, cut into thin wedges
  • 3 scallions, trimmed and thinly sliced crosswise
  • 1/3 cup store-bought ranch salad dressing
  • 2 tablespoons fresh lime juice
  • 2 romaine hearts, torn into bite-size pieces
  • 3 cups crushed tortilla chips
  • 4 ounces pepper Jack cheese, shredded (about 1 cup)


In a large bowl, toss together the corn kernels, shrimp, cucumber, tomatoes, scallions, ranch dressing and lime juice. Add the romaine, chips and cheese and toss again.