I broke out the grill for this one, and grilled the tequila-lime shrimp. I mean, it was the first 70+ day, I had to.
Let's look a little closer at this beautiful bowl, shall we?
That's sweet corn, pan-sauteed with a bit of butter, then topped with very small amounts of lime juice, salt, mayo, queso fresco, and red chili powder. The avocado-tomato salsa and grilled shrimp were just icing on the proverbial cake.
And can I just tell you all how much I love being able to take outdoor photos at 6 p.m.? They're just so bright and shiny!
Ok, let's get to the recipe. Sorry for rambling.
Wait, I guess it's not so much a recipe as it is an assembly/procedure.
First: marinate peeled, deveined shrimp in 1 ounce tequila, the juice of 1 lime, and 1/2 teaspoon garlic powder for 20 minutes, then grill.
Second: Cook 3 cups corn kernels (fresh or frozen, NOT canned) in a large frying pan or pot. Stir in the following to each serving:
- 1 teaspoon mayonnaise
- 1 teaspoon butter
- juice of 1 lime wedge
- salt to taste
- cayenne pepper to taste
- crumbled queso fresco or cotija cheese
- 1 avocado, diced
- 10-15 grape tomatoes, halved
- juice of 1 lime
- salt to taste
I know the mayonnaise is a bit "freaky" and odd… but really, don't leave it out. It makes a bowl of buttered corn into the truly unique dish that is an elote. It's worth the few extra calories. I promise.
I think elotes are among my favorite traditional Mexican dishes. Along with mole, tacos al pastor, tamale pie… ok, I really like Mexican food. And that was my feeble attempt at a "here, try these recipes for Cinco de Mayo" list.