If you’re searching for a dish that’s bursting with summer flavor, vibrant colors, and irresistible creamy goodness, look no further than this Corn Salsa & Creamy Sauce Recipe. Imagine a bowl layered with tender, smoky grilled shrimp, fluffy rice, golden corn salsa, slices of buttery avocado, and a drizzle of creamy, zesty sauce. It’s a celebration in a bowl: fresh, filling, and so easy to assemble that it instantly becomes a go-to for busy nights or laid-back gatherings.

Corn Salsa & Creamy Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Corn Salsa & Creamy Sauce Recipe lies in its simple ingredients that work together to create a showstopping meal. Every component—crisp veggies, succulent shrimp, and that luscious sauce—adds a unique touch that’ll make each bite memorable.

Shrimp (1 pound, large, peeled and deveined): Pick large shrimp for meatiness and quick grilling; they soak up flavor perfectly.
Olive oil (2 tablespoons): A must for juicy shrimp and for helping the seasoning stick.
Smoked paprika (1 teaspoon): Adds a deep, subtle smokiness that’s irresistible with grilled seafood.
Garlic powder (1/2 teaspoon): Provides mellow, savory backbone to the marinade.
Cumin (1/2 teaspoon): Gives earthy warmth and marries beautifully with the other spices.
Salt and black pepper: Essential for bringing out all the vibrant flavors; season to taste.
Rice (2 cups, cooked white or brown): The hearty base that catches all the juicy bits and sauce.
Avocado (1 ripe, sliced): For richness and creamy texture—an absolute must!
Fresh cilantro (1/4 cup, chopped): Brightens up the bowl with color and citrusy notes.
Grilled or canned corn (1 cup): Corn brings sweetness and crunch to the salsa; grilled adds a hint of char.
Red bell pepper (1/2 cup, diced): Offers crunch and a pop of red that makes the bowl shine.
Red onion (1/4 cup, chopped): Adds sharpness and color contrast.
Cilantro (1 tablespoon, chopped, extra for salsa): Doubles up to add freshness in every layer.
Lime juice (juice of 1 lime for salsa, 1 tablespoon for sauce): Citrus ties everything together—don’t skip it.
Salt (to taste, for salsa): Heightens the natural sweetness of the corn and peppers.
Greek yogurt (1/4 cup, plain): For tangy creaminess in the sauce—plus a boost of protein.
Mayonnaise (2 tablespoons): Lends extra lushness and helps the sauce cling to every bite.
Hot sauce (1 teaspoon, optional): Kicks the creamy sauce up a notch with spicy heat.
Salt and pepper (for sauce): The final touch for balance and flavor in the drizzle.

How to Make Corn Salsa & Creamy Sauce Recipe

Step 1: Marinate the Shrimp

Start by tossing your peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cumin, and plenty of salt and black pepper. Marinating for even just a few minutes lets the spices infuse the shrimp, making them super flavorful and ready for the grill. The olive oil keeps them juicy and helps the smoky seasonings really stick as they cook.

Step 2: Grill the Shrimp

Fire up your grill or grill pan to medium-high heat. Arrange the shrimp in a single layer and let them sizzle for about 2 to 3 minutes per side. You want those gorgeous grill marks and a light char, but don’t overcook—the shrimp should just turn pink and curl. Remove them from the heat and set aside while you prep the rest.

Step 3: Make the Corn Salsa

In a mixing bowl, combine your golden grilled (or canned) corn, diced red bell pepper, chopped red onion, a tablespoon of cilantro, and freshly squeezed lime juice. A pinch of salt is all you need to bring the flavors together. This corn salsa & creamy sauce recipe component is sweet, tart, and refreshingly crunchy all at once.

Step 4: Whisk the Creamy Sauce

Grab another small bowl and whisk together Greek yogurt, mayonnaise, lime juice, and hot sauce if you want a little bit of heat. Season with salt and pepper to taste. The creamy sauce is tangy, zippy, and utterly luscious—the secret that takes this Corn Salsa & Creamy Sauce Recipe from tasty to unforgettable.

Step 5: Assemble Your Bowls

Divide the cooked rice among your serving bowls. Top with the hot, smoky shrimp, fanned slices of ripe avocado, and a generous heap of that bright corn salsa. Drizzle liberally with the creamy sauce and finish with extra fresh cilantro. The colors and textures pop, making this Corn Salsa & Creamy Sauce Recipe as gorgeous to look at as it is to eat.

How to Serve Corn Salsa & Creamy Sauce Recipe

Garnishes

A little garnish can make this bowl feel extra special. Try sprinkling on extra chopped cilantro, a few slices of fresh jalapeño for heat, or a handful of microgreens. A squeeze of fresh lime right before serving brightens every element of the Corn Salsa & Creamy Sauce Recipe.

Side Dishes

Pair your bowl with simple black beans, tortilla chips for crunch, or a fresh tomato salad if you’re feeling like extra veggies. For festive gatherings, serve alongside a citrusy margarita or sparkling agua fresca—these sides make the Corn Salsa & Creamy Sauce Recipe the star of your table.

Creative Ways to Present

Get playful with the presentation! Serve the shrimp and salsa over a bed of mixed greens for a lighter take, or load everything into lettuce wraps for finger food fun. This Corn Salsa & Creamy Sauce Recipe also works beautifully as a colorful party platter, letting everyone build their bowl just the way they like.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any left, keep each component (shrimp, rice, salsa, and sauce) in separate airtight containers in the fridge. The shrimp and rice will stay fresh for up to 2 days, while the corn salsa and creamy sauce can last a day or two longer.

Freezing

The shrimp and rice freeze quite well! Spread them on a baking sheet to cool, then store in airtight containers or freezer bags. The corn salsa and creamy sauce, however, are best enjoyed fresh—freezing changes their lovely texture and flavor.

Reheating

For best results, reheat the shrimp and rice gently in the microwave or on the stovetop until warmed through. Give the sauce and salsa a good stir and let them come to room temperature before assembling your next bowl for a just-made experience.

FAQs

Can I use pre-cooked shrimp?

Absolutely! Just warm the shrimp on the grill with a little seasoning, or toss them directly onto the bowl if you’re short on time. They work beautifully with the Corn Salsa & Creamy Sauce Recipe, but freshly grilled shrimp do offer extra smoky flavor.

Is there a way to make this dish dairy-free?

Yes! Swap in a plant-based yogurt for the creamy sauce or simply leave out the dairy entirely. The Corn Salsa & Creamy Sauce Recipe is super adaptable to your dietary needs.

How spicy is the creamy sauce?

That’s totally up to you! The hot sauce is optional—add just a dash for subtle heat or go bold if you love spice. The gentle tanginess of the Greek yogurt also mellows out the kick, so even spice-shy eaters will enjoy it.

What other proteins could I use?

Feel free to swap the shrimp for grilled chicken, fish, or even tofu. The marinade and accompaniments in the Corn Salsa & Creamy Sauce Recipe complement a range of proteins, making it a great template for mixing things up.

Can I use quinoa or another base instead of rice?

Absolutely—quinoa, cauliflower rice, or even a crisp salad mix make wonderful bases for this bowl. The versatile flavors of the Corn Salsa & Creamy Sauce Recipe pair well with just about anything, so get creative!

Final Thoughts

Few meals check all the boxes the way this Corn Salsa & Creamy Sauce Recipe does—it’s fast, flavorful, and brimming with sunshine in every bite. Whether you’re feeding family or impressing friends, this dish is sure to win hearts and satisfy appetites. Give it a try, and let it become your new weeknight favorite!

Corn Salsa & Creamy Sauce Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a flavorful and satisfying meal that combines juicy grilled shrimp with a zesty corn salsa, creamy avocado, and a tangy sauce. It’s a perfect dish for a quick and delicious dinner.

Ingredients

Scale

Shrimp Bowl:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and black pepper to taste
2 cups cooked white or brown rice
1 ripe avocado, sliced
1/4 cup chopped fresh cilantro

Corn Salsa:

1 cup grilled or canned corn
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1 tablespoon chopped cilantro
Juice of 1 lime
Salt to taste

Creamy Sauce:

1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
Salt and pepper to taste

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Instructions

Prepare the Shrimp: Toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Grill for 2–3 minutes per side until cooked.
Make the Corn Salsa: Combine corn, red bell pepper, red onion, cilantro, lime juice, and salt.
Create the Creamy Sauce: Mix Greek yogurt, mayonnaise, lime juice, hot sauce, salt, and pepper.
Assemble the Bowls: Divide rice into bowls, top with shrimp, avocado, corn salsa, and creamy sauce. Garnish with cilantro.