We have not met Maria in person but feel we know her well, from reading her lovely site Pink Patisserie. Her love of France aligned perfectly with ours, and her warm and personal stories drew us in. Not to mention her stellar photography, and drool worthy sweets (savories too, but check out these cakes!). We were thrilled when she accepted our invitation around our table, as we weren’t sure savory tacos would be up her alley, but look at what she surprised us with. We love Mexican street food, and cannot wait to give this recipe a whirl while summer corn is still at the markets. You can find Maria on Twitter, Facebook, Instagram, Pinterest, G+, and StumbleUpon.
I’ve long been a fan of Denise, Chez Us and particularly her Taco Tuesdays, so when she asked me to be a guest blogger for Taco Tuesday, I was nothing short of thrilled! All of Denise’s taco creations are just plain amazing and always inspire me to mix things up and create my own taco concoctions.
It goes with out saying that tortillas are the perfect foil for all kinds of ingredients, not too bready or filling and just the most wonderful vessel with which to transfer all their delicious goodness to your mouth.
I’ve become a big fan of Mexican street corn (also called Elotes) lately so adding it to a taco along with some buttery, spicy shrimp seemed to be a perfect way to stretch those last few ears of corn lingering in the fridge. Elotes in its simplest form is grilled corn, slathered in melted butter, mayonnaise, cilantro, cayenne and cotija cheese. A squeeze of lime is never a bad idea either and definitely helps to bring out all that gorgeous flavor going on inside.
This recipe is pretty straightforward, however to bulk up the protein and flavor value, I added some sliced avocado along with some spicy cayenne butter for drizzling over the top. And while not in keeping necessarily with the Latin tradition I generously slathered the tacos with some Japanese Kewpie mayonnaise. This mayo is really delicious, thick, creamy and quite possibly some of the best mayo you’ll ever taste.
Now the only thing missing? A big icy, salty margarita to go with it.
Shrimp and Elotes Tacos
- 8 flour tortillas
- ½ C. mayo, preferably Kewpie mayo
- 1 lb. or roughly 32 medium-large shrimp
- 8 oz. unsalted butter, divided in half
- ¼ tsp. cayenne pepper
- 1 C. cotija cheese, crumbled
- 1 avocado, sliced
- 3 ears corn
- 1 bunch cilantro
- Over a low flame, slightly char the tortillas with a pair of kitchen tongs if desired and set aside.
- In a grill or sauté pan, melt 4 T. of the butter over medium high heat cook the shrimp in batches 2-3 minutes per side just until completely cooked. Set aside.
- Melt the remaining butter along with the cayenne in a microwave safe dish and set aside.
- Wrap each ear of corn in waxed paper and microwave for 6-7 minutes. Remove, unwrap and slice corn from the cob.
- Assemble the tacos. Smear with mayo, add sliced avocado, 4 shrimp per taco, corn, cheese, sprigs of cilantro and a drizzle of the spicy butter.
- Serve immediately.