Mexican Street Corn Shrimp Bowls
4 servings
| prepPat shrimp dry | |||
| 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 | |||
| 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 | |||
| 30 g Cotija cheese, crumbled | |||
| 2 tbsp lime juice | |||
| 20 g red onion, finely chopped | |||
| 1 tbsp fresh cilantro, chopped | |||
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