Tequila Lime Grilled Shrimp & Tequila Lime Corn de Elote

Directions

10 min

20 min

15-30 min

1 lb. large shrimp, peeled and deveined

4 corn on the cobs, husked and rinsed

2 tbsp. olive oil

4 oz. cotija cheese

4 oz. Mexican crema

1/4 cup cilantro, chopped finely

1 lime, cut into wedges

Step 1

Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.
Step 2

Place shrimp in a mixing bowl, add olive oil and half of the Tequila Lime Rub. Stir, making sure all shrimp have been coated evenly.
Step 3

Place in refrigerator and let sit for 1 hour.
Step 4

Remove shrimp from refrigerator and place onto skewers. Insert a skewer into the core of the corn cob, to act as a handle.
Step 5

Place shrimp and corn on grill. Cook shrimp for about 2-3 minutes aside, or until the shrimp is no longer translucent. Remove shrimp and set aside.
Step 6

Place corn on grill and cook for approximately 8-10 minutes, rotating frequently to blacken corn cobs evenly.
Step 7

Remove from grill and spread Mexican crema all over the corn.
Step 8

Sprinkle evenly with cotija cheese, lime juice and Tequila Lime Rub.
Step 9

Plate shrimp and corn, and top with cilantro.
Step 10

Serve with a lime wedge and enjoy!