Grilled Shrimp Elote Tacos

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.

Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291


preparation Time
20 mins

cook Time
30 mins


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


Step 1

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.

Step 2

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.

Step 3

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!

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.