Street Corn and Shrimp Tacos
Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 1½ lb peeled and deveined, large raw shrimp
- 1 tsp salt
- 1 tsp pepper
- 2 limes
- 1 cup crumbled queso fresco
- ¼ cup mayonnaise
- ½ cup chopped fresh cilantro
- 12 corn tortillas, toasted (see Note)
Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Add shrimp, and sprinkle with salt and pepper; cook 2 to 3 minutes or until shrimp turn pink.
- Transfer shrimp and corn mixture to a large bowl. Grate and juice limes to yield 1 tsp zest and 2 Tbsp juice. Add zest and juice to shrimp and corn. Stir in queso fresco, mayonnaise, and cilantro. Divide mixture among tortillas.
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