Mexican Street Corn Shrimp Bucket Recipe
:: Served with Roasted Poblano Aioli ::
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Ingredients
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Shrimp and Corn
Roasted Poblano Aioli
Garnish
Method
Shrimp and Corn Preparation
- 1
Marinate the Shrimp
In a bowl, combine the olive oil, chili powder, garlic powder, lime juice, salt, and black pepper. Add the shrimp and toss to coat. Let marinate for 15 minutes.
- 2
Cook the Corn
In a skillet over medium heat, add the fresh corn kernels and sauté for about 5-7 minutes until slightly charred and tender. Remove from heat and set aside.
- 3
Cook the Shrimp
In the same skillet, cook the marinated shrimp over medium-high heat for about 3-4 minutes on each side, or until they are pink and opaque. Remove from heat.
Roasted Poblano Aioli Preparation
- 4
Roast the Poblano
Preheat the oven to 450°F (232°C). Place the poblano pepper on a baking sheet and roast for about 10-15 minutes, turning occasionally, until the skin is charred. Remove from the oven, let cool, then peel and chop.
- 5
Make the Aioli
In a bowl, combine the mayonnaise, minced garlic, lime juice, chopped roasted poblano, salt, and cumin. Mix well until smooth. Adjust seasoning to taste.
Assembly and Serving
- 6
Combine the Ingredients
In a large serving bucket or bowl, layer the sautéed corn and cooked shrimp. Drizzle with roasted poblano aioli.
- 7
Garnish
Top with chopped cilantro and crumbled feta cheese. Serve with lime wedges on the side.
