Ingredients
2lbshrimp
2ears of corn on the cob,husked, cut into 6×1-inch pieces per cob
1red bell pepper,deseeded and thinly sliced
1orange bell pepper,deseeded and thinly sliced
1green bell pepper,deseeded and thinly sliced
½red onion,thinly sliced
2tbspolive oil
2clovesgarlic
1tbsptaco seasoning
1tspbrown sugar
¼cuplime juice
2tbspfresh cilantro leaves,chopped
½tspground cumin
2tbspmayonnaise
2tbspsour cream
1clovegarlic,medium, finely minced
⅓cupCotija cheese,finely crumbled, or feta cheese, or fresh grated parmesan cheese
¼tspchili powder,plus more for serving
2tbspcilantro leaves,finely chopped, to garnish
1lime,cut into wedges
Preparation
Preheat a gas or charcoal grill, or a pan over high heat.
Cut four sheets of foil, about 10×12-inches long. Combine the shrimp, corn, bell peppers, and onions in a large bowl.
Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro, and cumin; gently toss to combine.
Divide shrimp mixture among the four pieces of foil, arranging the ingredients on the center of each piece. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through for about 6 to 8 minutes on one side.
Flip, and continue to grill on the other side for a further 6 minutes, or until the corn is tender and shrimp are fully cooked.
While the packs are cooking, mix together the mayo, sour cream, and garlic until thoroughly mixed through.
Once cooked, drizzle the corn with the cream and top with the cheese and chili powder.
Garnish packs with the cilantro or parsley and serve packets immediately with lime wedges, tortillas, rice, or other sides.
