Name: Shrimp and Corn Street Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 people
Ingredients: 2 Ears of Corn; 1 lb Large Shrimp; 1/4 cup Corona Extra (or other light beer); 1 tbsp Olive Oil; 2 tbsp mayonnaise; 1/2 tsp Garlic Salt; 1 tsp Onion Powder; 2 Limes (Squeeze half a lime, wedge the rest); Chili Powder; Fresh Cilantro leaves (chopped); Street Sized Corn or flour tortillas; Monterey Jack Cheese

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Shrimp and Corn Street Tacos

Course Main Course

Keyword corn, shrimp

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Ingredients

Shrimp and Corn Mixture

2 Ears of Corn
1 lb Large Shrimp
1/4 cup Corona Extra (or other light beer)
1 tbsp Olive Oil
2 tbsp mayonnaise
1/2 tsp Garlic Salt
1 tsp Onion Powder
2 Limes Squeeze half a lime, wedge the rest

Serving Ingredients

Chili Powder
Fresh Cilantro leaves chopped
Street Sized Corn or flour tortillas
Monterey Jack Cheese

Instructions

Thaw shrimp in a saltwater bath for 5 minutes. Remove tails after thawing and before cooking. Cut corn kernels off of the ears.
Heat a cast iron skillet over High heat. Add olive oil and corn. While watching out for popping kernels, cook corn untilled charred, or about 5 minutes.
Push the corn to the side of the skillet and the shrimp in to cook. Sear the shrimp for 3 minutes, flip and sear the other side for 2 minutes.
Pour in the light beer and give the mixture a good stir. Transfer mix to a large bowl. Combine the rest of the ingredients and mix well. Set aside the remaining lime wedged for serving.
Build your tacos adding the shrimp and corn mixture first. Add a layer of cheese, cilantro, and sprinkle on the chili powder. Lastly, give each taco a fresh squeeze of lime juice just before enjoying them.