Mexican Grilled Shrimp and Kielbasa over Grilled Corn Salsa



Mexican Grilled Shrimp and Kielbasa over Grilled Corn Salsa

Summer Heat, Charcoal Treats: Grilled Shrimp & Kielbasa with Corn Salsa

It’s summer in Minnesota. The temps are high, the humidity is thick, and yes—the mosquitoes are biting. You know what that means? Grilling season is on.

I’m at my mom’s house, where the grill of choice is charcoal. Now, for those who are used to gas grills, let me just say: once you’ve tasted food kissed by real charcoal flame, you’ll understand. The flavor? Smokier, deeper, richer. Just... better. (Okay, I would say that. And I do.)

For tonight’s main course, we actually made two recipes that come together beautifully:

  1. Mexican Grilled Shrimp and Kielbasa
  2. Grilled Corn Salsa

And because it’s hot outside—like really hot—we kept things simple. Honestly, the hardest part of the whole dinner was getting the briquettes nice and hot. That’s key to controlling your heat across the grill and making sure everything cooks up just right.

Step One: Grill the Corn 🌽
This goes straight on the grill. Get a little char on it to bring out that smoky-sweet flavor—it makes all the difference in the salsa. Once grilled, the kernels get sliced off the cob and mixed with other fresh salsa ingredients. Then the whole thing goes into the fridge to chill while you prep the main event.

Step Two: Shrimp + Kielbasa 🔥
Both the shrimp and kielbasa get a toss in a simple but bold Mexican spice blend. Onto the grill they go, cooking quickly over the hot coals. You want the kielbasa nice and browned, and the shrimp just cooked through and piping hot.

Serve them right away—fresh off the grill—over a bed of that now-chilled, tangy corn salsa.

The Result?
A delightful contrast of textures and temperatures. Hot and smoky shrimp and sausage against cool, crunchy, zingy salsa. Every bite is a little party. A little celebration.

And in our case, it was a celebration—my brother and sister-in-law joined us for dinner. A summer meal, shared outdoors, made with love and charcoal. What could be better?

Bon Appétit!





Comments

Post a Comment