Just try this Rustic Charred Corn. It’s grilled corn-on-the-cobb with lime, cumin & mayo. Even if you don’t like mayonnaise, you’ll love this corn! Ok if you really, really don’t like mayo just use a little olive oil!
Some people really, really hate Mayonnaise. I started liking it only because my husband loves it and grew up with it. I grew up with Miracle Whip, and have been converted to a real mayo lover. My husband says, Miracle Whip is NOT MAYO, it’s SALAD DRESSING!!!
Once you have tried this easy, rustic charred corn recipe with mayo, lime and cumin, you will never want plain corn with butter again! It MIGHT even be a little healthier than smothering corn with butter. Grill it, or microwave it until it’s almost done, then char it in a cast iron pan!
Remember to rate the recipe, or comment and like below! If you love Hope’s Rustic Charred Corn, try it served up with this cilantro lime shrimp skillet!
Hope’s Rustic Charred Corn
- 4 ears of corn shucked/cleaned
- 1.5 tb mayonnaise if you really don't like mayo, just use olive oil. I like mayo made with olive oil like Krafts.
- 1 lime zested and cut in half
- ¼ tsp cumin optional, but sooo good! I like roasted cumin, like McCormic
- 1 tbsp water
- salt & pepper optional -mayo, cumin, and lime are really all it needs!
- Place four shucked ears of corn on a large piece of foil. Large enough to wrap all four ears or two small packets of two ears. (You can skip the foil and cook it in cast iron, or even on the grill, but it may dry out a bit, so I recommend microwaving it in a covered dish first to pre cook it. Then char it for added flavor)
- Rub mayo all over the ears of corn
- Zest the lime and add as much as you would like to the corn
- Squeeze half the lime over the corn
- Sprinkle the cumin and a little salt and pepper over the corn
- Sprinkle about 1 tbsp of water over the corn
- Wrap the corn up in the foil sealing the edges into a tight packet
- Place foil packet on the hot grill and grill for five minutes.
- Flip and grill for another five minutes in the foil.
- After about five to seven minutes, open the package and check to see if all the mayo is melted. (It's steamy and not white anymore.) Remove the ears of corn and place directly on the grill and turn until you have tasty char to your liking! About another five minutes turning frequently. Keep an eye on it!
- That's it! No butter, salt or anything needed!
I’m not much of a planner. Sorry! If you are a lover of lists and meal plans this may not be the blog for you. But if you want to know how to turn a few fridge and freezer finds into a quick meal, you’ve come to the right place! Easy Shrimp Fajitas are great on a weeknight!
I peeked in the freezer and all I had was a couple of bags of frozen shrimp, salmon, one chicken breast, and lots of ground meat. In the fridge, I had bell peppers, avocados, cilantro, scallions, leftover Instant Pot garbanzo beans, corn tortillas, and lettuce. Here’s what I came up with! Lettuce wraps for me and corn tortillas for my husband to take to work tomorrow for dinner. It’s not beautiful but it’s delicious and nutritious.
Ingredients for Easy Shrimp Fajitas
- 1 lb Shrimp
- 1 Avocado
- 1 Onion
- 1 Bell pepper (if you also have a jalapeño it would be a great addition)
- 1/2 cup Cooked beans. I’d prefer black beans, but I had garbanzos ready!
- 1/2 Lime (optional)
- Scallions (optional but they add great flavor)
- Cilantro (also optional)
- Chili powder
- Red pepper/cayenne for heat, optional (you can just use a taco seasoning packet if you prefer, instead of chili powder, cumin, and red pepper)
- Salt and pepper
- Lettuce and/or tortillas
First, I cut the cheeks off the bell pepper and charred them over my gas burner. Once charred I put them in an airtight container to steam for a few minutes, while you slice your onions. After a few minutes, you can easily scrape off the skins and slice the pepper into strips. Charring the pepper is optional but if your stomach doesn’t handle pepper skins very well, and you like the extra flavor from the char, I highly recommend it!
Slice the onion in half then cut into slices and cook in a cast-iron skillet with a teaspoon of olive or avocado oil, salt, and pepper to taste.
Cook until onions are cooked through but not mushy.
Add the beans and peppers until heated through. Set aside and use the skillet to cook the shrimp.
Rinse the shrimp and pat them dry. Add a teaspoon of oil to the skillet over medium-high heat. Add the shrimp. Sprinkle chili powder, cumin, salt, and pepper over the shrimp. If you like a little heat, start with a scant amount, like a very scant quarter teaspoon of cayenne pepper, and sprinkle over the shrimp.
When the shrimp start to curl, you can see them turning a little white and the tails are turning pink, flip them over. Immediately season the shrimp on the other side and add in the peppers, onions, and beans. By now the shrimp are likely cooked through! Stir it and cut one shrimp in half to test for doneness. Remove it from the pan immediately. Over-cooked shrimp is not good! Especially if it’s going to be reheated and served later! Taste and add seasoning if necessary.
It’s done when it’s no longer opaque or squishy on the inside. The whiter it gets, the more cooked or overcooked it is.
Serve with avocado, thin-sliced scallions, and cilantro in lettuce cups or tortillas. Freshly squeezed lime brings out all the flavor! Add salsa if you have it, but with the lime, you won’t need it.
If I wasn’t so tired I would have steamed some rice to go along with this… and added a nutrition label to my recipe… but I’ve been fatigued lately. I’ve had some B-12 injections, started some supplements, and hope to be feeling better soon. Yawn.
I thought the garbanzo beans would be weird but they worked in this recipe! A red bell pepper would have been pretty, but this is what was in the fridge! Let me know if you cook up something similar with garbanzo beans, I’d love to hear about it, please comment below.
If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made this cilantro lime shrimp skillet once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of cooking it, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.Jump to Recipe
Cilantro Lime Shrimp Skillet with a Kick of Jalapeno!
If you love this recipe, try my one pan meal version with zucchini!
Cilantro Lime Shrimp Skillet
- cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
- 1 lb Medium to large shrimp Raw, cleaned.
- 1 Whole lime & the zest I use this microplane zester. Lemon or orange zest is also delicious!
- 1 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
- 2½ tbsp butter Melted, or use additional olive oil.
- ½ cup Panko
- 2 Jalapeños
- 1 bunch Cilantro Don't like Cilantro? Use Parsley or scallions.
- 1 clove garlic
- Preheat the oven to 475°.
- Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
- Peel, crus, and finely dice the garlic.
- Wash and dry the jalapeños and slice into thin rounds.
- Wash, pat dry, and coarsely chop the cilantro. You should have about 1/3 cup. *Reserve 1 tbsp for garnish.
- To a medium bowl add the cleaned, dry shrimp.
- Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
- Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
- Squeeze juice from the lime half plus two wedges over the shrimp, mix and allow it to marinate for a few minutes while you prepare the pan and topping.
Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)
- Add the panko, 2 tbsp melted butter, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
Prepare the Skillet
- Lightly oil the bottom of a cast-iron skillet and line with jalapeno slices. I use a #8 Cast Iron Skillet.
- Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
- Spoon panko topping over the shrimp and add a drizzle of olive oil over the top. (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
- Bake the shrimp skillet in the preheated 475° oven for seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
To Prepare Panko Topping to Serve Leftover
- Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!I hope you try this one pan dinner! *As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, so I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!