Mexican Grilled Shrimp and Kielbasa over Grilled Corn Salsa

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Mexican Grilled Shrimp & Kielbasa over Grilled Corn Salsa

Mexican Grilled Shrimp & Kielbasa over Grilled Corn Salsa

Summer heat, charcoal treats — hot-and-smoky meets cool-and-zingy.

Intro

It’s peak Minnesota summer: high temps, heavy humidity, and charcoal blazing in the backyard. For this cookout we paired two simple recipes that sing together — juicy, spice-rubbed shrimp and kielbasa, piled over a chilled grilled-corn salsa. The biggest lift? Getting those briquettes ripping hot so you’ve got steady heat and fast sear.

Why the Corn Comes First

Charred corn is the anchor — smoky-sweet kernels tossed with onion, tomato, jalapeño, cilantro, and lime. Make it early so it can chill while the proteins hit the grates. That cool crunch against hot, sizzling shrimp and sausage is the whole point.

Quick Grill, Big Flavor

Shrimp and kielbasa both love high heat. A light coat of oil plus a bold Mexican-style spice blend gives color and snap fast; pull the shrimp as soon as they’re just opaque and springy, and let the sausage caramelize to mahogany. Serve immediately over the cold salsa so every bite lands hot–cold, smoky–zesty.

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Mexican Grilled Shrimp & Kielbasa over Grilled Corn Salsa — Recipe (Text)

Yield: 6 servings

Ingredients

  • 4 ears corn, husks mostly removed
  • 2/3 cup white onion, diced
  • 1 small jalapeño, minced (seeded for mild)
  • 4 Roma tomatoes, diced
  • 1 small bunch cilantro, chopped (stems removed)
  • 2 limes, juiced
  • 1 tsp kosher salt, plus more to taste
  • 2 lb large cooked shrimp, peeled (tails optional)
  • 1 lb polska kielbasa, cut into 1" pieces
  • 1 Tbsp olive oil
  • Mexican Spice Blend: 4 Tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper

Instructions

  1. Heat grill to medium-high. Soak corn (lightly husked) 15–20 minutes, drain, then grill covered until tender and lightly charred, ~20 minutes. Cool, strip silks, cut kernels from cobs.
  2. In a bowl, combine corn, onion, jalapeño, tomatoes, cilantro, lime juice, and 1 tsp salt. Adjust lime and salt. Chill at least 30 minutes (up to a few hours).
  3. Toss shrimp and kielbasa with olive oil, then season with the spice blend (start with 1–2 tsp and add to taste).
  4. Grill on a perforated pan over medium-high heat, turning once, until shrimp are heated through and opaque and sausage is browned, ~4–5 minutes per side.
  5. Serve proteins hot over the chilled corn salsa.

Approx. nutrition (per serving): 734 cal • 46 g fat (16 g sat) • 22 g carbs • 5 g fiber • 7 g sugar • 61 g protein • 1832 mg sodium • 219 mg cholesterol

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