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 Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn and cook ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.