Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal!
For The Shrimp Foil Packets:
2poundsmedium shrimp,peeled and deveined, tails on or off
2earsof corn on the cob, husked,cut into 6x 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
1/2ared onion,thinly sliced
2tablespoonschopped fresh cilantro leaves
For The Elotes Topping:
2tablespoons sour cream
1mediumclove garlic, finely minced
1/3cupfinely crumbled Cotija or feta cheese,(or fresh grated parmesan cheese)
1/4teaspoonchili powder, plus more for serving
2tablespoonsfinely chopped cilantro leaves, to garnish
1lime, cut into wedges
Preheat a gas (or charcoal grill), or a grill 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 centre 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, about 6-8 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. (If using the oven, bake in a preheated oven -- 400°F | 200°C -- on a baking sheet for 25-30 minutes, or until done).
While the packs are cooking, mix together the mayo, sour cream and garlic until thoroughly mixed through.
Once cooked, drizzle the corn with the crema; 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.