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
red onion, peeled and chopped
poblano pepper, seeded and chopped
Kernals from 2 ears of corn
finely chopped cilantro
Juice of half a lime
peeled and deveined shrimp with tails removed
large avocado, halved, pitted, peeled, and mashed
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.
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.
To make the avocado spread, mix the mashed avocados, lime juice, cilantro and remaining 1/4 teaspoon salt in a medium bowl until smooth.
To assemble the tacos, evenly cover the corn tortillas with the avocado spread. Top evenly with shrimp and corn salsa. Makes 3 servings.