This one also came directly out of Cooking Light’s August 2013 issue.
I’ll be honest- the corn relish makes this thing happen. More
specifically, the lime juice in the corn relish makes this thing happen. The
flavor was fresh and the meal was not heavy at all. Very light and delicious
for summer. I highly recommend making it now while corn is still fresh on the
market!!
2 cups fresh corn kernels (about 2 ears- please note that
the original recipe called for 1 cup. I frankly
just felt this wasn’t enough and after making it, I was right. I’m glad
I went with the 2 cups for 3 people)
1 ½ teaspoons olive oil
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro (I didn’t add this
in, but left it on the side for people to decide. Also, I gave an option for
parsley instead. If you want to pick one, I will say that the cilantro was the
better option with the lime juice)
3 tablespoons fresh lime juice, divided
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 diced peeled avocado
Cooking Spray
1 pound medium shrimp, peeled and deveined
2 teaspoons honey
¼ cup light sour cream
8 corn tortillas (I got gluten free)
Preheat boiler to high (I had mine set on 550, although
my pan started to warp, so I’d probably go to 400F next time). Combine corn and
oil in small bowl; toss gently to coat. Arrange corn in an even layer on a
jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions,
cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss
gently.
Heat a large grill pan over medium high heat. Coat pan
with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium
bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until
done.
NOTE: I did this step differently. I skewered my shrimp
and broiled them at 400F after mixing them in the juice/honey concoction.
Combine sour cream and remaining 1 tablespoon juice in a
small bowl. Warm tortillas according to package directions. Place 2 tortillas
on each of 4 plates. Top each tortilla with about ¼ cup corn mixture, about 4
shrimp, and 1 ½ teaspoons sour cream mixture.
Serves 4
Enjoy!!