Happy Holidays! Kinders.com will be closed December 28-January 2nd. All order placed after December 28 will ship on January 3rd.
1 lb. large shrimp, peeled and deveined
2 tbsp. Tequila Lime Rub
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
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.
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.
Place in refrigerator and let sit for 1 hour.
Remove shrimp from refrigerator and place onto skewers. Insert a skewer into the core of the corn cob, to act as a handle.
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.
Place corn on grill and cook for approximately 8-10 minutes, rotating frequently to blacken corn cobs evenly.
Remove from grill and spread Mexican crema all over the corn.
Sprinkle evenly with cotija cheese, lime juice and Tequila Lime Rub.
Plate shrimp and corn, and top with cilantro.
Serve with a lime wedge and enjoy!