Ingredients
- 1 pound of large shrimp, peeled and deveined
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
For a vegetarian twist, you can substitute the shrimp with black beans or grilled zucchini. And if cotija cheese is hard to find, feta makes a great alternative.
Instructions
- Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper.
- Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender. Once done, let them cool slightly and then cut the kernels off the cob.
- In a bowl, toss the shrimp with olive oil, chili powder, cayenne pepper, and a pinch of salt. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
- In a separate bowl, mix the mayonnaise, sour cream, cotija cheese, lime juice, and half of the cilantro. Stir in the grilled corn kernels until well combined.
- To serve, arrange the shrimp over the corn mixture, garnish with remaining cilantro, and serve with lime wedges on the side.
Remember, cooking is as much about intuition as it is about following instructions. Feel free to adjust the spices to suit your taste—after all, that’s how my abuelita taught me to cook!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International