Mexican Street Corn Cups with Spicy Jalapeño Shrimp
LEVEL: Easy
Ingredients
- 1 carton Handy Spicy Jalapeño Shrimp
- 2 cups frozen corn kernels, thawed
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup melted butter
- 1/4 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- Chili powder, to taste
- Salt, to taste
- In a small pot, heat the melted butter over medium heat. Add the thawed corn kernels and cook for 5-7 minutes, stirring occasionally, until heated through and slightly browned.
- Bake Spicy Jalapeño Shrimp according to the directions on the carton.
- In a bowl, combine the mayonnaise or crema with salt and pepper to taste.
- Divide the cooked corn kernels among four cups or bowls.
- Top each cup with a spoonful of the crema mixture, followed by a sprinkle of Cotija cheese, chopped cilantro, and a squeeze of lime juice.
- Dust with chili powder to your desired level of spice.
- Top with Spicy Jalapeño Shrimp and enjoy!
