Anytime I get to fire up the grill I want to make the most of it. So this recipe is all about taking simple ingredients and giving them a simple kick in the grill. Elote is a traditional Mexican street food that I’ve put my own spin on so get outside and fire up those grills! Happy Eating.
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536 per serving
- 1 pounds wild-caught shrimp, peeled and deveined
- 2 tablespoons sriracha
- 1 tablespoons honey
- 1 tablespoons fresh lime juice
- 1 clove garlic, minced
- 4 ears of corn, parboiled
- 1/4 cup light mayo
- 1/2 teaspoons ancho chile powder
- 1/2 teaspoons kosher salt and fresh cracked black pepper
- 1/2 cup cojita cheese
- 2 limes, juiced
- 1/2 cup jarred salsa verde
- package corn tortillas
Place shrimp, sriracha, honey, lime juice, and garlic in a bowl and coat shrimp well. Set aside and heat a grill to 350 degrees. When the grill is heated, place the corn on the grill and cook for 10 minutes.
Remove and cut off kernels. Toss in a medium bowl with mayonnaise, chili powder, cojita cheese, and lime juice. Skewer shrimp and grill for 2 minutes per side. Place tortillas on grill for 15 seconds to heat through.
Plate tacos by putting 1 skewer of shrimp in the corn tortilla and top with 1 tablespoon of elote mixture and 1 tablespoon of salsa verde. Enjoy!