Ingredients

For the Shrimp

• 1 lb raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1–2 tablespoons El Jefe Baja Dust
• Juice of 1 lime

For the Street Corn Mix

• 2 cups grilled or charred corn
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• Juice of 1 lime
• 1/4 cup chopped cilantro

For Assembly

• 12–16 tortilla scoops or mini tostada cups
• Extra cotija cheese
• Lime wedges
• Optional: diced jalapeño or hot sauce drizzle

Tools

• Cast iron skillet or grill
• Mixing bowl
• Tongs
• Spoon for assembly

Directions

1. Season the Shrimp

Add the shrimp to a bowl with olive oil, lime juice, and El Jefe Baja Dust. Toss until the shrimp are evenly coated.

2. Cook the Shrimp

Heat a cast iron skillet or grill over medium-high heat. Cook the shrimp for 2–3 minutes per side, or until they are pink, opaque, and lightly charred. Remove from heat and roughly chop into bite-sized pieces.

3. Make the Street Corn Mix

In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Stir until creamy and well combined.

4. Build the Cups

Spoon the street corn mixture into each tortilla cup. Top with chopped Baja shrimp. Finish with extra cotija, a squeeze of lime, and optional jalapeño or hot sauce.

5. Serve

Serve immediately while the shrimp are warm and the tortilla cups are crisp.

Pro Tips

• Char the corn hard for deeper flavor.
• Do not overcook the shrimp — they should stay juicy.
• Add chipotle in adobo to the corn mix for more smoky heat.
• Swap shrimp for lobster or scallops for a premium version.