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Off-the-cob Mexican street corn with shrimp

Mexican street corn with shrimp

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Ingredients
  

  • 3 Tbs vegetable oil or olive oil

  • 8 ears corn
  • 1 can green chilies or 2 jalapenos, chopped
  • ¼ small red onion
  • 1 clove garlic
  • 1 lb jumbo shrimp
  • 2 tsp smoked paprika

  • 1 Tbs lime juice
  • 1/3 C mayonnaise
  • 3 Tbs lime juice
  • ½ Tbs salt
  • Cotija
  • Cilantro

Instructions
 

  • You can grill the corn directly on the ear or cut the corn off the cobs.
  • Heat oil in a large pan. One with a large surface area is best.
  • Add the corn, chilies or jalapenos, onions, and garlic.
  • Cover and cook over medium low heat, covered, for a few minutes until corn is cooked and other vegetables are soft.
  • Shell the shrimp and toss in smoked paprika and lime juice. Grill or saute the shrimp until cooked (or warm, if they are already cooked).
  • Mix the mayo, lime juice, and salt.
  • Add the mayo mixture to the corn, mix well, and top with shrimp.
  • Serve topped with cotija and cilantro

Notes

This is a wonderful, filling summer meal that is so different from the usual pasta salads. Serve it as a side without the shrimp, or top with blackened chicken.
Make this as spicy as you want by adding jalapenos with the seeds or trying different types of chili powders.