Dinner Outside: Smoked Faux Mexican Street Corn and Marinaded Shrimp

When you want a tasty, quick to make, summertime meal I think corn and shrimp certainly fill the bill. If you can lay your hands on peeled and deveined shrimp it becomes considerably easier. You could cook the shredded mop over direct heat on a hot grill and there are ways to quickly cook corn but I think the modest amount of extra time needed to infuse some Smokey goodness is worth the wait.

▶️ Play Dinner Outside: Smoked Faux Mexican Street Corn and Marinaded Shrimp

Marinaded Shrimp Recipe

• 1 pound jumbo shrimp (16-20/pound), peeled and deveined
• 2 cloves garlic, minced
• 1 (short) tsp kosher salt
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1 tbsp olive oil
• 1 tsp lemon juice

Mix up the marinade. You might need a bit more liquid. Coat the shrimp. This is a dish that you cook right away. If grilling on direct heat or cooking on the stovetop the shrimp will cook up in 5-7 minutes. If you want to smoke them I’ve found they take about 25 minutes at 250 F.

Faux Mexican Street Corn

For 4-5 ears of corn

• 1/4 cup mayo
• 1/2 tbsp ancho chili powder (I used chipotle)
• 1/2 tsp paprika
• Juice of 1/2 lime (~1/2 fluid ounce)
• Optional: melted butter to coat ears
• Coteja (feta worked great) cheese.

Instructions

1. Mix chili-mayo ingredients and put aside until ready (in fridge say)
2. Cook corn. I put the corn with husks on on indirect heat at about 300 F. It takes about 25 minutes to cook and you should rotate the corn cobs two or three times during the cook.
3. When the corn is done baste it with butter then mayo mix.
4. Top with cheese.