Mexican Street Corn Shrimp & Grits

What do you get when you combine a southern classic with flavors just south of the border? A delicious combination ready to be your next go to.

Time: 30 - 40 Minutes

Serving Size: 4 Servings

Allergy Notes: Gluten Free, Nut Free, Soy Free

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Well, I took another unscheduled break- sorry about that. But I'm back with a bunch of new recipes to get your summer started off right.

Now I might not have been born in the south, but I definitely spent most of my formative years there (Army brat struggles). And while I don't consider myself a complete southern cuisine lover or expert (I'm looking at you collards), one thing that is near and dear to my heart is shrimp and grits. For those sadly unfamiliar with the southern staple, I will tell you right now that there is a right way to make grits, and a very wrong way to make them. I can't tell you the number of times I've had under-salted, watery, gluey grits versus the buttery, creamy deliciousness they are. You may be thinking, "but Allison, doesn't that take a lot of time and a lot of stirring?" Well yes, typically, but I'm also not afraid to cut corners on a weekday night and use quick cook grits. Combine them with the delicious flavors of Mexican street corn aka elote, and you have a cravable combination.

Ingredients

• For the Grits

  • 2 cups Quick Cook Grits (make sure these are quick cook and not instant or you will end up with a completely different thing entirely. If you want to be traditional and use stone ground, that's fine too, but the liquid ratios may need to be adjusted.)

  • 4 cups Water

  • 2 cups Milk of your choice (I prefer 2%)

  • 2 oz shredded Queso Quesadilla or Gouda Cheese

  • 1 tbsp Salted Butter

  • Salt to Taste

    
    

• For the Mexican Street Corn (Elote)

  • 4 ears of Corn off the cob or 2 13.25 oz cans

  • 1 small bunch Cilantro leaves and stems, chopped

  • 1 Jalapeño, minced

  • 1 Green Onion, diced

  • 3/4 cup Mayonnaise

  • 1/2 cup Corn Nuts Original or Street Corn Flavor

  • 1/3 cup Queso Fresco

  • 1 tbsp Tajin

  • Juice of half a Lime

  
  

• For the Shrimp

  • 1 bag Medium Frozen Raw Shrimp, defrosted

  • 2-3 tbsp Tajin (enough to coat the shrimp)

  • Olive Oil (just enough to coast the bottom of a skillet)

  
  

• Garnishes

  • 2 Radishes, sliced or cut into matchsticks

  • Cilantro, chopped

  • Lime

  • Favorite Hot Sauce (I prefer Valentina yellow label for this preparation)

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Directions

To make the street corn:

1. Prep your veggies:

   • Remove the husks and silk from the corn and cut the corn off the cob or drain the water from

     the cans. Place corn in medium sized bowl.

   • Deseed the jalapeño and mince before adding to the bowl. Make sure to wash your hands afterward to avoid accidently touching your eyes.

   • Dice the green onion, and chop the cilantro leaves and stems, adding all to the bowl with the corn and jalapeño .

2. Add the queso fresco, making sure to break it into small pieces if yours is not already grated.

3. Add the remaining ingredients (mayo, tajin, lime, and half of the Corn Nuts) to the bowl. Pro Tip: To cut a lime while avoiding the seeds, cut a lime "cheek." Place a lime on your cutting board, stem side facing away from you. Cut the lime to the right of the stem, avoiding the center of the lime where the seeds are located. Repeat all around the lime.

   

   
   
   

4. Give everything a good mix and taste for seasoning. Adjust if necessary.

5. Put in fridge to chill until about five (5) minutes before serving. At that time, add the reserved Corn Nuts and mix to combine. Adding half earlier in the process and half at the end provides a contrast in textures.

To make the grits:

Cooking Note: Typically the rule for grits is a 4:1 ratio, meaning 4 cups of liquid for every 1 cup of grits. In my opinion, that leads to a looser texture and I need my spoon to almost stand upright in my grits. That's why I like to go with a 6:2 ratio, meaning 6 cups of liquid for every 2 cups of grits.

1. In a medium sauce pan, add the water and bring to a boil.

2. Stir in the grits and a hefty pinch of salt. Return water to a boil. Once boiling, cover and turn to low heat, simmering the grits for approximately five (5) minutes. Stir occasionally to keep the grits from sticking to the bottom of the pan.

3. Remove lid and stir in the milk and butter, followed by the cheese. Once incorporated, check for seasoning and adjust as necessary. Grits tend to need more salt than you think, but it's important to adjust after adding the cheese as to not over season.

4. Cook until desired consistency is reached. You want the grits to be about the texture of a thick cheese sauce while still maintaining a toothsome feel.

To make the shrimp:

1. Lay the shrimp out on a large plate or platter. If they have the tails on them, remove and discard.

2. Pat the shrimp down with paper towel, ensuring the shrimp are dry. If they are wet, you will not achieve a good sear.

3. Season the shrimp on both sides with the tajin.

4. Heat a medium sized skillet over medium-high heat. Once hot, add the olive oil to coat.

5. Add the shrimp and cook for approximately one (1) minute. Note: Shrimp cook very quickly and we want to avoid a rubbery texture.

6. After a minute, flip the shrimp and cook for another one (1) to two (2) minutes. Remove from heat.

   
   

To plate:

1. Add a spoonful or two (2) of the grits onto the center of a plate, or what I affectionately call a plate-bowl (aka the perfect dish), and smooth out to create a flat area.

2. Next add a spoonful of the street corn mixture on top of the grits, followed by the shrimp.

3. Top with garnishes of your choice. If using all of the suggested garnishes, I would recommend plating as follows: hot sauce, radishes, and finally the cilantro.

4. Enjoy!