These shrimp our ridiculously good! I like to double the tequila on this recipe and provide myself a little swig while in the kitchen. Corn De Elote is traditionally served on the cob, but we’ve decided to make it more of a low maintenance side dish for this recipe. It really compliments the shrimp well.
- 1 lb. large shrimp, peeled and deveined
- 3 tbsp. taco seasoning (our taco seasoning recipe)
- 1 tsp. chili powder
- 4 tbsp. lime juice
- 4 corn on the cobs, husked and rinsed
- 2 tbsp. olive oil
- 4 oz. cotija cheese
- 4 oz. mexican crema
- 1/4 cup cilantro, chopped finely
- 1 lime, wedged
- 2 tbsp. tequila
- Preheat the outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of the grill to create direct (high heat) and indirect (low heat) cooking areas.
- In a small mixing bowl, combine the taco seasoning and chili powder.
- Place shrimp in a mixing bowl, add olive oil, 2 tbsp. lime juice, tequila and half of the taco seasoning mixture. Stir, making sure all shrimp have been coated evenly.
- Place in the refrigerator and let sit for 1 hour.
- Remove shrimp from the refrigerator and place onto skewers.
- Insert a skewer into the core of each corn cob, to act as a handle.
- Place shrimp and corn on the grill.
- Cook shrimp for about 2-3 minutes aside, or until the shrimp is no longer translucent. Remove shrimp and set aside.
- Place corn on grill and cook for approximately 8-10 minutes, rotating frequently to blacken corn cobs evenly.
- Remove corn from the grill and let cool for 5 minutes.
- In a large mixing bowl, hold corn vertical and scrape knife downward from top of the cob to the bottom of the cob. Continue until all corn kernels have been removed from the cob. Repeat with each piece of corn.
- Add the mexican crema, cotija cheese, 2 tbsp. lime juice and the rest of the taco seasoning mixture to the corn mixture. Fold gently making sure the mixture is combined thoroughly.
- Plate shrimp & corn de elote, and top with cilantro.
- Serve with a lime wedge. Enjoy!