Serving Size : 8

INGREDIENTS

SHRIMP

• 1 pound shrimp (21-25 count), peeled and deveined
• 2 tablespoons canola oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons chipotle chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper

CORN

• 2 bunches scallions
• 3 large yellow onions
• 4 red bell peppers
• 2 tablespoons canola oil
• 2 jalapeño peppers
• 8 cups frozen corn
• ½ cup unsalted butter
• 1 tablespoon guajillo chili powder
• 1 tablespoon New Mexico chili powder
• Salt and black pepper (to taste)

SAUCE

• 1 cup mayonnaise
• ⅓ cup sour cream
• ½ cup fresh lime juice
• Salt (to taste)

GARNISH

• 1 bunch cilantro, chopped
• 1 cup crumbled queso cotija

CHIPS

• 8 corn tortillas
• 1 teaspoon salt
• Oil for frying (any neutral oil)

DIRECTIONS

SHRIMP

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels.
2. Make the Marinade: In a large bowl, combine the canola oil, ground cumin, ground coriander, chipotle chili powder, salt, and black pepper.
3. Marinate the Shrimp: Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
4. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers. Grill the shrimp for about 2-3 minutes per side, or until they are opaque and cooked through. Remove from the grill and set aside.

CORN

1. Prepare the Vegetables: Wash the scallions. Peel the onions and dice them. Wash the red bell peppers, remove the seeds and membranes, and dice them. Mince the jalapeño peppers.
2. Cook the Scallions: Preheat a grill or grill pan over medium-high heat. Grill the scallions until they are charred, about 3-4 minutes. Remove from the grill and chop them into ¼-inch pieces.
3. Cook the Onions and Peppers: Preheat the oven to 450°F (230°C). In a large bowl, toss the diced onions and red bell peppers with 2 tablespoons of canola oil and a pinch of salt. Spread the vegetables on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, or until they are tender and slightly charred.
4. Cook the Corn: In a large skillet, melt the butter over medium heat. Add the minced jalapeños and sauté for 1-2 minutes. Add the frozen corn and cook, stirring occasionally, until heated through, about 5-7 minutes.
5. Combine the Vegetables: Add the grilled scallions, roasted onions, and red bell peppers to the skillet with the corn. Stir in the guajillo chili powder, New Mexico chili powder, salt, and black pepper to taste. Cook for another 2-3 minutes to combine the flavors.

SAUCE

1. Make the Sauce: In a medium bowl, combine the mayonnaise, sour cream, and fresh lime juice. Stir until smooth. Season with salt to taste.

CHIPS

1. Prepare the Tortillas: Cut the corn tortillas into quarters.
2. Fry the Chips: In a large pot, heat about 2 inches of oil to 350°F (175°C). Fry the tortilla quarters in batches until crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.

SERVE

1. Assemble the Esquites: For each serving, place 1 cup of the corn mixture in a bowl. Top with 4-5 grilled shrimp.
2. Add the Sauce: Drizzle 2 tablespoons of the sauce over the shrimp and corn.
3. Garnish: Sprinkle with chopped cilantro and crumbled queso cotija.
4. Serve with Chips: Serve with a handful of tortilla chips on the side.

Enjoy your homemade Grilled Shrimp Esquites!