1-Make the dressing: In a bowl, whisk 3/4 cup Mexican crema or sour cream, 3/4 cup mayonnaise, 2 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, and salt and pepper to taste.

2-Char the corn: Heat 2 tablespoons olive oil in a cast iron skillet over medium heat. If you want spice, add 1 small minced jalapeño and sauté for 1-2 minutes. Then, turn up to medium-high, add 4 cups corn, season with salt and pepper, and cook for 4-5 minutes while stirring until it’s nicely charred.

3-Mix corn and dressing: Move the charred corn to a large bowl and let it cool for 10 minutes. Stir in 3/4 cup of the dressing and 1/2 cup crumbled queso fresco, then sprinkle with chili powder. Save the rest of the dressing for later.

4-Cook the shrimp: Toss 2 pounds shrimp with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 2 teaspoons chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Cook in a skillet over medium-high heat until pink, then squeeze 1 tablespoon fresh lime juice over it.

5-Assemble the salad: Lay out chopped romaine lettuce on a platter. Add the cooked shrimp, corn mixture, 2 diced avocados, 1 cup queso fresco, sliced radishes, and lime wedges. If the dressing is too thick, thin it with milk and drizzle or serve on the side. Finish with fresh cilantro and a bit more chili powder.