Street Corn Inspired Shrimp Tacos
These shrimp tacos get so much flavor from grilled corn, chipotle mayo, and Cotija cheese. Such an easy dish and perfect for that fresh summer corn!
The Starting Five
Five things to know before making this dish!
This is best made when corn is in season, but you can absolutely use canned corn. Just roast it in the oven at 425 degrees Fahrenheit for 10 minutes instead (ovens vary, so check to make sure it doesn’t get to dry).
Don’t forget to toast the tortillas! These are so much better when the tortillas are toasted in a pan or on the stovetop flame rather than warmed in the microwave.
I use a store-bought chipotle aioli for this one to keep it five ingredients. A few of my favorites are Stonewall Kitchen, Primal Kitchen, and Sir Kensington’s.
For the best deal, buy fresh shrimp from the seafood section. You can decide how many you want and won’t need to purchase a whole expensive bag of frozen shrimp.
I highly recommend using Cotija cheese here. It’s crumbly and salty and perfect as a topping. But if you can’t find it, shredded Monterey Jack will do.
Street Corn Inspired Shrimp Tacos
Ingredients - Makes 4 Tacos
1-2 ears of corn (depending on how much corn you want!)
[A splash of olive oil, for charring corn and shrimp]
12 large shrimp
4 corn tortillas
4 tablespoons of Cotija cheese
4 tablespoons of store-bought chipotle mayo
[salt, as desired]
Directions
1. Boil a large pot of water, then place the corn in it and cook for 10 minutes. Remove the corn, pat it dry, then add a splash of oil to a pan and grill the corn on high heat for 2-3 minutes per side, just until it starts to char.
2. Set the corn aside, then reduce the heat to medium and add a little more olive oil to the pan.
3. Pat the shrimp dry, then add them to the pan. Cook them for about 2 minutes per side or until opaque and cooked through.
4. While the shrimp cook, carefully slice the corn off of each cob.
5. Remove the shrimp from the pan, and add the tortillas to the pan (add a little more olive oil, if needed). Toast the tortillas on high heat for 60 seconds per side.
6. To build the tortillas: Add a small amount of chipotle mayo to each tortilla. Then, add the corn and shrimp, and top each tortilla with crumbled Cotija. Finally, add another drizzle of chipotle mayo. Enjoy!
