Tequila Lime Grilled Shrimp & Tequila Lime Corn de Elote


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


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!

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