Charred Corn Elote Shrimp Lettuce Wraps

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 1 1/4 lb large shrimp, peeled and deveined
• 3 cups fresh sweet corn kernels
• 12 large butter lettuce leaves
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 3 Tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/3 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 Tbsp avocado oil
• 1 cup heirloom cherry tomatoes, halved

Instructions

1. 1Pat the shrimp dry and toss them in a bowl with half the chili powder, smoked paprika, garlic powder, and salt.
2. 2Heat a 12-inch skillet over medium-high heat, add the avocado oil, and cook the shrimp in a single layer 2 minutes per side until pink and lightly charred; transfer to a plate.
3. 3In the same hot skillet, add the corn kernels and cook undisturbed 3 minutes until deeply charred in places, then stir and cook 1 more minute.
4. 4In a medium bowl, stir together the mayonnaise, lime juice, remaining chili powder, and salt to make the elote crema.
5. 5Fold the warm charred corn, crumbled cotija, chopped cilantro, and minced jalapeño into the crema until coated and creamy.
6. 6Warm the butter lettuce leaves briefly under cool water and pat completely dry so they stay crisp.
7. 7Fill each lettuce leaf with a few shrimp, a generous spoonful of the elote corn mixture, and a few halved cherry tomatoes.
8. 8Arrange three wraps per plate and finish with an extra squeeze of lime and sprinkle of cotija if desired.
9. 9Serve right away while the shrimp and corn are still warm against the cool lettuce.