YIELD: 4 (2 taco) servings
4 tsps. olive oil, divided
¾ cups fresh or frozen corn kernels
1 cup fresh blueberries
¼ cup white onion, chopped
2 Tbsps. fresh cilantro, chopped
½ medium jalapeno pepper, finely chopped
1 Tbsp. fresh lime juice
¼ plus ⅛ tsp. salt, divided
1 lb. peeled and deveined large shrimp
1 tsp. ground cumin
1 tsp. chili powder
⅛ to ¼ tsp. cayenne pepper
8 corn tortillas
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Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds.
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Transfer blueberry-corn mixture to a large bowl and stir in onion, cilantro, jalapeno, lime juice and ⅛ tsp. salt; reserve.
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Combine shrimp, cumin, chili powder, cayenne pepper and remaining ¼ tsp. salt in medium bowl. Wipe out skillet and heat 1 ½ tsps. oil over medium-high heat. Add half the shrimp and cook 1 ½ to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp.
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Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.
Photo and recipe: Driscoll's
