Mexican Street Corn, Zucchini & Shrimp
Ingredients
Units
Scale
- 3 ears corn, shucked, silk removed
- 2 medium zucchinis, sliced or spiralized into noodles
- 1/2 lbs shrimp, grilled or roasted
- 1/2 C. crumbled queso fresco or cotija cheese
For the dressing
- 1/4 C. olive oil
- 1 Tbls. mayonnaise
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1/2 C. chopped cilantro, divided
- 2 limes, juiced
- 1 tsp. honey
- 1/2 tsp. ancho chili powder (could use chipotle or regular chili powder)
- 1/2 tsp. cumin
- salt & pepper, to taste
Instructions
- Preheat oven to 425º
- Shuck corn, remove silk, etc., then slice kernels off cobs and place on rimmed baking sheet. Drizzle with a little olive oil (about 1 tbls.), salt & pepper. Roast corn kernels 4 minutes, until they’re just slightly cooked. You want them still sweet and pop when you bite into them.
- In small bowl combine olive oil, mayonnaise, garlic, scallions, 1/4 c. cilantro, lime juice, honey, chili powder, cumin. Whisk well to combine.
- Slice or spiralize zucchini into noodles. In large pan, quickly toss zucchini to warm up and slightly cook, about 2 minutes. Zucchini will start to release water. Remove zucchini from pan and place in large bowl.
- Add corn, grilled shrimp (if using, or other protein) and dressing to zucchini and toss to combine.
- Top with crumbled cotija or queso fresco cheese and remaining chopped cilantro.
Notes
I liked adding shrimp to this dish. Grilled chicken or steak would be great. Or keep it vegetarian and omit shrimp, try adding black beans instead.