Mexican Street Corn Shrimp Bowls

By Recipe Author · chefiy.com

4 servings

prepPat shrimp dry
1 lb / 450 g jumbo shrimp, peeled & deveined	Toss shrimp with oil, lime, chili, garlic, salt & pepper	Cook shrimp in skillet, 2–3 min per side until pink	Divide corn mixture & shrimp among bowls, serve
1 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
Salt & pepper to taste
2 cups / 330 g corn kernels (fresh or frozen)	Char corn in skillet, 5–7 min, stirring occasionally	Combine corn, mayo, sour cream, cheese, lime, onion & cilantro
2 tbsp mayonnaise
2 tbsp sour cream
1/4 cup / 30 g Cotija cheese, crumbled
2 tbsp lime juice
2 tbsp / 20 g red onion, finely chopped
1 tbsp fresh cilantro, chopped

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