Ingredients
1cupsour cream
1tbspfresh lime juice,from 1 lime
pinchsalt
4slicesthick-cut bacon,(6 oz), diced
4corn cobs,uncooked kernels removed
1bunchscallions,white and green parts, thinly sliced
3clovesgarlic,finely chopped
2lbslarge shrimp,peeled and de-veined, thawed if frozen
1tspground cumin
1tspancho chili powder
salt
¼cupfresh cilantro,finely chopped
2tbspfresh lime juice,from 1 lime
12smallcorn tortillas
Preparation
In a small bowl, stir together the sour cream, fresh lime juice and salt.
In a large nonstick skillet over medium-high heat, fry the bacon, stirring frequently, until crispy and golden. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
Add the corn to the fat in the skillet and season salt. Cook the corn, stirring frequently, until crisp. Spoon the corn into a bowl and set aside.
Add the shrimp, scallions, garlic, cumin, chili powder, and salt to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through.
Add the corn, bacon, cilantro, and 1 tablespoon lime juice to the shrimp. Stir to combine, then taste and adjust the seasoning with more lime juice or salt, if necessary. Remove from the heat and cover to keep warm while heating the tortillas.
Warm the tortillas in the microwave or in a skillet according to the package instructions. Place the tortillas on serving plates and top with the shrimp mixture and generous spoonfuls of the lime crema. Serve the rest of the crema on the side.
