Author Notes
I can never pass up fresh summer corn - on the cob or off. This recipe is one of my favorite ways to enjoy it! Oh, and I usually double the corn salsa recipe and slip some in cheese quesadillas the next day for lunch too :) —Kerstin
Ingredients
- Corn Salsa
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1/2 tablespoon
canola oil
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1/2
red onion, peeled and chopped
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1
poblano pepper, seeded and chopped
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Kernals from 2 ears of corn
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2 tablespoons
finely chopped cilantro
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Juice of half a lime
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1/4 teaspoon
salt
- Shrimp Tacos
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1 tablespoon
ground cumin
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1 tablespoon
paprika
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3/4 teaspoon
salt
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1 pound
peeled and deveined shrimp with tails removed
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1 tablespoon
canola oil
-
1
large avocado, halved, pitted, peeled, and mashed
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Juice of half a lime
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1 tablespoon
finely chopped cilantro
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6
corn tortillas, warmed
Directions
- Corn Salsa
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To make the corn salsa, heat canola oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes; add corn and sauté 2 additional minutes or until all veggies are tender. Remove from heat and stir in cilantro, lime juice, and salt.
- Shrimp Tacos
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To make the shrimp, mix cumin, paprika, and 1/2 teaspoon salt in a small bowl and evenly rub into shrimp. Heat canola oil over medium heat in a nonstick skillet and sauté shrimp for 2 to 3 minutes or until pink and cooked through.
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To make the avocado spread, mix the mashed avocados, lime juice, cilantro and remaining 1/4 teaspoon salt in a medium bowl until smooth.
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To assemble the tacos, evenly cover the corn tortillas with the avocado spread. Top evenly with shrimp and corn salsa. Makes 3 servings.
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