Ingredients:
2 ears of corn
small white onion diced
juice from one lime
1 large jalapeno seeded and diced
2 roma tomatoes seeded and diced
1/2 bunch of fresh cilantro chopped
1 teaspoon of kosher salt
2 pounds of uncooked shrimp shelled, deveined and tails removed (optional)
1/2 teaspoon of olive oil
1/2 teaspoon of kosher salt and freshly ground black pepper to taste
2 teaspoon of chili powder
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ground cumin
additional limes and cilantro for garnish
Instructions:
-Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high.
-Prepare corn by stripping the the outer layer of husks.
-Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
-While corn is cooking, dice onion and place in a medium sized bowl. Squeeze lime juice over onions and let marinate.
-Once corn is cooked, remove remaining husks and silks. Use a sharp knife and cutting board to slice kernels from cob.
-Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.
-Taste corn salsa and adjust salt and lime juice as necessary. Set corn salsa aside and prepare shrimp.
-Drizzle peeled and deveined shrimp with olive oil and add seasonings. Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes.
-Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.