Description
Discover how to make delicious Mexican street corn and shrimp with this easy recipe. Perfect for your next fiesta or summer barbecue!
Ingredients
- 454 g raw jumbo shrimp, peeled and deveined
- 30 ml olive oil
- 454 g frozen yellow corn
- 3 tbsp (45 ml) mayonnaise
- 2 tbsp (30 ml) sour cream
- 85 g feta cheese
- 60 ml fresh cilantro leaves, finely chopped
- 30 ml fresh lime juice
- 2 tbsp (30 ml) finely chopped red onion
- 2 cloves garlic, minced
- 2 tsp (10 ml) powdered vegetable bouillon
- 1/2 tsp (3 ml) chili powder
- 15 ml olive oil
- 1 tbsp (15 ml) powdered vegetable bouillon
- Chopped romaine lettuce
- Black beans
- Sliced avocado
Instructions
- Put the frozen shrimp in a medium bowl and fill it with cold tap water to thaw. Refresh the water a few times, and in approximately 5 minutes, the shrimp will be thawed.
- Prepare the Mexican Street Corn by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the corn and cook until it begins to char, which should take around 10 minutes, stirring every once in a while.
- While the corn is cooking, combine the dressing ingredients in a large bowl: mayonnaise, sour cream, feta cheese, cilantro, lime juice, red onion, garlic, powdered vegetable bouillon, and chili powder.
- Once the corn is ready, mix it into the dressing. Put the Mexican street corn mixture aside.
- Dry the thawed shrimp with a paper towel.
- Clean the skillet previously used for the corn and add 1 tablespoon of oil. Heat over medium-high heat and cook the shrimp, stirring occasionally, until they turn pink, about 3-5 minutes. Add the powdered vegetable bouillon. Remove the shrimp from the skillet and set them aside.
- In a large bowl, layer romaine lettuce and sprinkle with black beans. Add the Mexican street corn on top, followed by the cooked shrimp and avocado slices.
Notes
- Consider using Greek yogurt instead of mayonnaise and sour cream for a healthier dressing option.
- Try grilling the shrimp for a smokier flavor rather than cooking them in a skillet.
- Finish the dish with a squeeze of fresh lime juice and a sprinkle of paprika or cayenne pepper for added citrus and spice.
