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Shrimp & Mexican Corn Foil Packets (Elotes)

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Shrimp & Mexican Corn Foil Packets (Elotes)

Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal | https://cafedelites.com

Shrimp & Mexican Corn Foil Packets (Elotes)

Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal!

With Labor Day weekend coming up, these Shrimp & Mexican Corn Foil Packets are perfect for grilling wherever you’re going! Shrimp, Corn and Peppers are grilled OR baked in a beautiful marinade or sauce before being drizzled with that incredible Mexican cream! So easy to prepare with minimal clean up!

The first time I tried Elotes (Mexican street corn smothered in a mayo/sour cream mix, Cotija Cheese and ancho chili powder), I saw a starry heaven, while my taste buds sang to me in harmony. It’s only natural to include them in these foil packets!

Just like these Garlic Steak & Cheesy Bacon Potato Hash Foil Packs, or these Lemon Parmesan Salmon & Asparagus Foil Packs, there is minimal clean up and fuss making them.

You’re just going to add all ingredients into a bowl > mix through some spices and seasonings > arrange your ingredients on pieces of foil > grill (or bake them) until cooked, like so ↓

THEN… you’re going to smother your corn in the best creamy mixture you’ve ever tasted on corn.

Shrimp & Mexican Corn Foil Packets

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:

  • 2 pounds medium shrimp, (peeled and deveined, tails on or off)
  • 2 ears of corn on the cob, husked, (cut into 6x 1-inch pieces per cob)
  • 1 red bell pepper, (deseeded and thinly sliced)
  • 1 orange bell pepper, (deseeded and thinly sliced)
  • 1 green bell pepper, (deseeded and thinly sliced)
  • 1/2 a red onion, (thinly sliced)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon taco seasoning
  • 1 teaspoon brown sugar
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon ground cumin

For The Elotes Topping:

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 medium clove garlic, finely minced
  • 1/3 cup finely crumbled Cotija or feta cheese, ((or fresh grated parmesan cheese))
  • 1/4 teaspoon chili powder, plus more for serving
  • 2 tablespoons finely chopped cilantro leaves, to garnish
  • 1 lime, cut into wedges
  1. Preheat a gas (or charcoal grill), or a grill pan over high heat.

  2. 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.

  3. 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.

  4. 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).

  5. While the packs are cooking, mix together the mayo, sour cream and garlic until thoroughly mixed through. 

  6. 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.

The post Shrimp & Mexican Corn Foil Packets (Elotes) appeared first on Cafe Delites.

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