Mexican Elote Salad with Shrimp
Heat grill to medium-high. In a bowl, whisk sour cream, lime juice and zest, 1/8 tsp salt and 1/8 tsp cayenne.Advertisement
Rub corn and peppers with 1 tbsp oil. Grill 2 minutes and rotate, repeating 3 times, for a total of 8 minutes. Remove peppers and place in a bowl covered with plastic wrap for 5 minutes. Remove skin from peppers, core, seed and dice. Let corn cool slightly, then remove kernels with a knife.
Toss shrimp in 1 tbsp oil and 1/8 tsp cayenne. Thread onto 4 skewers. Grill 2 minutes per side.
In a large bowl, toss corn kernels, diced peppers, scallions, cilantro, Cotija and 1/4 tsp salt. Serve with shrimp skewers, drizzle with dressing and scatter more cilantro and Cotija on top.