Ingredients
2earsof sweet corn,shaved off the cob
1tbspolive oil
half a white onion,diced
1lbraw shrimp,any size, peeled and deveined
2tspchili powder
½tspground cumin
salt and pepper
4ozcan chopped green chiles
1/3cupfresh cilantro,chopped
12smallflour tortillas,6-inch
1avocado,peeled, pitted and diced
2cupsMonterrey Jack,grated or Pepperjack cheese
fresh lime wedges
sour cream
salsa
Preparation
Preheat oven to 425 degrees F.
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6 to 8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
Reduce heat to medium-high, and add the oil until heated. Add onion and saute for 5 minutes or until cooked and translucent.
Add the shrimp, chili powder, cumin, and a pinch of salt and pepper, and stir to combine. Cook for 3 to 5 minutes, or until the shrimp are cooked and no longer translucent.
Stir in the chopped green chiles and cilantro and cook for an additional minute, then remove from heat.
To assemble the taquitos, place a large spoonful of the shrimp mixture down the center of a tortilla. Then top with some diced avocado and a generous sprinkle of cheese.
Roll up the tortilla and place seam-side down on a greased baking sheet.
Bake for about 15 to 20 minutes, or until the cheese is melted and the tortillas are crispy.
Remove and serve immediately with optional toppings and salsa for dipping.
