Shrimp & Mexican Corn Foil Packets (Elotes)

By drinkfairy

Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal!

Ingredients

• 2 pounds medium shrimp, peeled and deveined, tails on or off
• 2 ears of corn on the cob, husked, cut into 6x 1-inch pieces per cob
• 1 red bell pepper, deseeded and thinly sliced
• 1 orange bell pepper, deseeded and thinly sliced
• 1 green bell pepper, deseeded and thinly sliced
• 1/2 a red onion, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon taco seasoning
• 1 teaspoon brown sugar
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon ground cumin
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 medium clove garlic, finely minced
• 1/3 cup finely crumbled Cotija or feta cheese, (or fresh grated parmesan cheese)
• 1/4 teaspoon chili powder, plus more for serving
• 2 tablespoons finely chopped cilantro leaves, to garnish
• 1 lime, cut into wedges

Preparation

Step 1

Instructions

Preheat a gas (or charcoal grill), or a grill pan over high heat.

Cut four sheets of foil, about 10-12-inches long. Combine the shrimp, corn, bell peppers and onions in a large bowl. Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro and cumin; gently toss to combine.

Divide shrimp mixture among the four pieces of foil, arranging the ingredients on the centre of each piece. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 6-8 minutes on one side. Flip, and continue to grill on the other side for a further 6 minutes, or until the corn is tender and shrimp are fully cooked. (If using the oven, bake in a preheated oven -- 400°F | 200°C -- on a baking sheet for 25-30 minutes, or until done).

While the packs are cooking, mix together the mayo, sour cream and garlic until thoroughly mixed through.

Once cooked, drizzle the corn with the crema; top with the cheese and chili powder; garnish packs with the cilantro (or parsley) and serve packets immediately with lime wedges, tortillas, rice, or other sides.