Shrimp Tacos with Corn Salsa

I have corn on my mind. Unfortunately due to the excessive heat in Jersey, the local corn does not look good. All I wanted was two decent ears, but got two disappointments. The Nudge was one of two men sent to pick up the corn. They were both gently peeling the top down (which the stores frown on) and one after another they were thrown back onto the pile. Things did not look good, and if they had to keep going they would surely miss seeing Tiger make history yet again, so I know once he got two that did not look half bad, he was gone.

I have to believe that while the sign says local, that corn had no address remotely located off one of our infamous turnpike exits. Our corn would not dare be bad in August and I made a special trip to my town's farmers market where I knew it was truly local. They might have been small but they were perfect and I took my prize and walked the three blocks home.

Our Saturday Shellfish Feast continued and while I got the grill ready for the lobster (still only $5.99lb), I marinated a pound of fresh jumbo shrimp and seasoned two beautiful ears of white corn. Jerseyans will tell you exactly which ones they think is better, yellow or white, and why. I like them both. The white snaps so it's good for dishes where you want that snap. The yellow is tender and fat, full of juice, so perfect for recipes that call for purees and creaming or long cooking (like relishes). I love it any way I can get it. We take our corn seriously.

What corn I did not use to make the salsa for these shrimp tacos, are going, with the cobs, to make a corn broth to suspend a perfectly grilled piece of halibut. Now that's a way to use the whole cob.

First you must marinate the shrimp in this wonderfully easy, yet extremely flavorful, marinade.
The rest is simple chop, slice and grate and you have dinner in 15 minutes.

Now that I finally discovered the secret to toasting corn tortillas that won't crack, I will be making all kinds of tacos at least once a month.

Shrimp Tacos with Corn Salsa
Adapted from CookingLight.com
Yield: 6 tacos

Shrimp Marinade
* 1/4 cup fish sauce or soy sauce 
* 1/4 cup fresh lime juice
* 2 tablespoons agave nectar or honey
* 3 cloves garlic, minced
* 2 tablespoons chopped cilantro leaves and stems
* 1 teaspoon ground coriander
* 1/2 teaspoon ground tumeric

Combine all the ingredients in a bowl and stir or whisk. Use within a few hours of making.

  

Corn Salsa
* 2 ears grilled corn, cut from the cob
* 2 tablespoons chopped green onion
* 2 tablespoons chopped cilantro leaves
* 3 tablespoons fresh lime juice
* salt & pepper
* 1/8 teaspoon ground coriander
* 1 clove garlic, minced
* 3 dashes hot sauce
* 1 teaspoon agave nectar

Mix all the ingredients in a bowl and stir.

Lime Crema
* 1/2 cup lite sour cream
* 1/2 lime, juiced
* 1 teaspoon agave nectar

Mix and spoon into a small bowl or into a squeeze bottle.

Tacos
* 12 corn tortillas
* Marinaded shrimp
* Corn Salsa
* Crema
* Shredded crunchy lettuce, like romaine, Bib or iceberg
* Grated Queso Blanco or Fresca

1. Heat cast iron pan that has been sprayed with Pam. When screaming hot, place one tortilla in the pan and cook for 2 minutes, flip and repeat. Place heated tortillas in a bowl covered with a towel and repeat until all the tortillas are browned.
2. Place 4 shrimp in the middle of two stacked tortillas. Top with salsa, then lettuce, crema and finally the queso blanco. Serve with a bottle of hot sauce for those who want more.

Make a double batch of corn salsa and serve with any roasted or grilled protein. This will wake up any dish.