MERMAN'S REVENGE RECIPE
CHILI LIME SHRIMP STREET CORN
Smoky grilled corn, juicy Chili Lime shrimp, sautéed peppers and onions tossed in a tangy lime crema. Finished with Cotija cheese, cilantro and fresh scallions for a colorful, easy seafood dish.
LET'S COOK
DIRECTIONS
HEAT THE GRILL & BUTTER THE CORN
Preheat the grill to medium-high heat. Remove the husks and silk from the corn, then brush each ear lightly with butter. Place the ears directly over the heat so the kernels can develop color and a smoky, charred finish.
GRILL UNTIL LIGHTLY CHARRED
Grill the corn for approximately 8–10 minutes, turning frequently so all sides cook evenly. Look for tender kernels with distinct browned and lightly charred spots. Transfer the corn to a cutting board and allow it to cool enough to handle.
WHISK THE LIME CREMA
In a small bowl, combine ¼ cup sour cream, ¼ cup mayonnaise and ¼ cup fresh lime juice. Whisk until smooth and creamy. Set aside. Half of the crema will be folded into the street corn mixture, with the remainder available for serving.
PREP THE VEGETABLES
Finely dice the yellow bell pepper and red onion. Seed and finely chop the jalapeño, then mince the garlic. Thinly slice the two scallions, keeping the white pieces separate from the green tops. Reserve the green portions for the final garnish.
SAUTÉ THE PEPPERS & ONIONS
Heat a little olive oil in a skillet over medium heat. Add the yellow bell pepper, red onion, jalapeño, garlic and white scallion pieces. Sauté for approximately 3 minutes, stirring often, until the vegetables soften and the garlic becomes fragrant. Transfer to a large mixing bowl.
SEASON THE SHRIMP
Pat the peeled and deveined shrimp dry. Add to a bowl and toss with a small drizzle of olive oil, the zest of 1 lime and Merman's Revenge Chili Lime Seasoning to taste. Toss until the shrimp are evenly coated, then thread onto grilling skewers.
GRILL THE CHILI LIME SHRIMP
Place the shrimp skewers on the medium-high grill. Cook for approximately 1½–2 minutes per side, turning once, until the shrimp are pink, opaque and cooked through. Remove from the grill and carefully slide the shrimp off the skewers. Leave them whole for the finished dish.
SLICE THE CORN FROM THE COBS
Stand each cooled ear of corn upright on a sturdy cutting board and carefully cut down the sides with a sharp knife to remove the kernels. Break apart any large clusters of kernels so the corn mixes evenly into the dish. Discard the cobs.
COMBINE THE CORN, VEGETABLES & SHRIMP
Add the grilled corn kernels to the mixing bowl with the sautéed vegetables. Add the whole grilled shrimp and gently toss everything together until the corn, shrimp, peppers, onion and jalapeño are evenly distributed.
FOLD IN THE LIME CREMA
Pour approximately half of the prepared lime crema over the shrimp and corn mixture. Gently fold it through until the ingredients are lightly coated. Add a little more crema if desired, but keep the mixture thick enough to hold its texture rather than becoming soupy.
ADD THE COTIJA & FRESH HERBS
Fold in about 2 tablespoons of crumbled Cotija cheese, the chopped cilantro and the reserved green scallion slices. Mix gently to preserve the shrimp and keep the corn kernels intact. The cheese adds a salty finish to the creamy, citrusy mixture.
FINISH & SERVE
Spoon the Chili Lime Shrimp Street Corn into a serving bowl. Sprinkle a little extra Cotija over the top if desired and serve with the remaining lime crema on the side. Enjoy warm, while the grilled corn is smoky and the shrimp are tender.
MADE WITH
CHILI LIME SEASONING
Zesty lime and bold chili flavor bring the perfect citrusy kick to grilled shrimp. Paired with charred sweet corn, Cotija cheese and cool lime crema, Chili Lime Seasoning makes every bite pop.
EXPLORE CHILI LIME →
GOOD TO KNOW
TIPS FROM
THE MERMAN
LET THE CORN CHAR
Grill the corn directly over medium-high heat and turn frequently. Lightly charred kernels bring the smoky street-corn flavor that makes this dish stand out.
KEEP THE SHRIMP WHOLE
Grill the shrimp quickly and leave them whole when mixing with the corn. This keeps the shrimp juicy and gives the finished dish its generous seafood texture.
START WITH HALF THE CREMA
Fold in about half of the lime crema first, then adjust to taste. The corn and shrimp should be coated without losing their smoky, crisp texture.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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