Garlic-Lime Corn and Shrimp Burritos
I walked into my local grocery store the other day with zero idea of what I would make for dinner. Corn can be found at the doorstep of most grocery stores these days, which was what got my mind working and my mouth drooling when I saw the mountains of sweet corn on display. A few more steps and I saw that shrimp was on sale, so I grabbed a bag and the wheels kept turning. Sweet corn, salted shrimp, fresh herbs and... I remembered I have some leftover goat cheese at home. YES. I came home and made a garlicky honey lime dressing, loaded up a tortilla, and this recipe was born. I hope you give this one a try! Enjoy.
Garlic-Lime Corn and Shrimp Burritos
Makes 6-8 Burritos
Ingredients:
6 ears of corn, shucked
1/2 white onion, thinly sliced
White vinegar, for quick pickling
1 lb shrimp, peeled and deveined
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
Goat Cheese
Shredded mozzarella or Monterrey jack cheese
Tortillas
Ingredients for Garlic-Lime Dressing:
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice
1/4 cup honey
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
Directions:
1. Place the 6 ears of corn into your largest pot and fill with water, enough to cover the corn. Place onto a high heat and let it come to a boil, then cook for 6-8 minutes, until corn is tender. Remove the corn from water and pat dry.* Cut the corn kernels off of the corn cob and set aside.
2. Add the sliced white onion into a bowl and fill with enough boiling water to cover the onions. Let it sit for 5 minutes, then drain and fill with enough white vinegar to cover the onions. Let it sit for 10 more minutes, then drain and refrigerate until needed.
3. Remove the inner vein of each shrimp. Sprinkle the shrimp with the salt and pepper on both sides. Place 2 tablespoons of oil into a large frying pan over high heat. Once the oil is hot and shimmers, place the shrimp (without overlapping) into the pan. Fry for 1 minute, then flip each shrimp and fry for 1 more minute on the other side. Remove from heat, set aside.
4. To make the dressing, add the minced garlic, lime juice, honey, salt and pepper and whisk until well combined. Taste and adjust salt as needed.
5. To assemble burritos, place a few shrimp on each tortilla. Top with pickled onions, green onions, cilantro, crumbled goat cheese, shredded mozzarella or Monterrey jack cheese, and corn. Drizzle with Garlic-Lime dressing. Raise one side of the tortilla and gently tuck in the filling to the back of the tortilla, then fold over both sides and finally roll to make a complete burrito. Enjoy.
*Optional Step: After patting the corn cobs dry, I lightly "grilled the corn" over my gas stove top burner on all sides, about 10-15 seconds, for char marks.
All content is my own unless otherwise stated