Shrimp & Mexican Corn Foil Packets

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  Shrimp(907g)
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  Corn, Sweet, Frozen
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  Bell Pepper
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(15g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Brown sugar(5g)
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  Lime Juice, Fresh(60g)
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  Cilantro, Fresh(30g)
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  Cumin, Ground(3g)
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  Mayonnaise, Regular(30g)
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  Sour Cream(30g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Garlic(60g)
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  Cheese, Cotija, Crumbled(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Chili powder(1g)
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  Cilantro, Fresh(30g)
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  Lime

Instructions

1. 1Cut four 12-inch sheets of aluminum foil and set aside. Chop the bell peppers into bite-sized pieces, dice the onion, and mince the fresh garlic.
2. 2In a large bowl, combine the shrimp, frozen corn, chopped bell peppers, diced onion, olive oil, minced garlic, taco seasoning packet, brown sugar, fresh lime juice, cilantro, and ground cumin. Gently toss until the shrimp and vegetables are evenly coated.
3. 3Divide the shrimp mixture evenly among the four foil sheets, arranging ingredients in the center of each. Fold all four sides of each foil packet upward and seal tightly by crimping the edges closed.
4. 4Heat a grill pan over medium-high heat for 2–3 minutes until hot. Place the four sealed foil packets on the grill pan and cook for 6–8 minutes, then carefully flip each packet. Continue cooking for 6–8 minutes more until the shrimp is opaque and firm, the corn is tender, and the internal temperature of the shrimp reaches 145°F.
5. 5While the packets cook, whisk together the mayonnaise, sour cream, and minced fresh garlic in a small bowl until smooth and well combined.
6. 6Carefully open each foil packet (watch for steam) and drizzle the corn mixture with the garlic crema. Top with crumbled cotija cheese and a pinch of chili powder.
7. 7Garnish each packet with fresh cilantro and serve immediately with lime wedges, tortillas, rice, or other sides.