Shrimp and Corn Elote Tostada

Avocado Crema

• Combine avocado, sour cream, lime juice, 1 tablespoon of water, ¼ teaspoon Kosher salt and black pepper in a blender or food processor. Blend until smooth. Add more water, if needed, to thin to a spreadable consistency. Transfer to a bowl and cover with plastic wrap until ready.

Shrimp and Corn Elote Tostada

• Toss shrimp in a large bowl with chili powder, cumin, olive oil, ½ teaspoon Kosher salt and ¼ teaspoon pepper. Marinate in the fridge for 30 minutes.
• Preheat grill to medium-high heat.
• Brush corn cobs all over with 2 Tablespoons melted butter and season with salt and pepper. Grill until crisp tender and lightly charred, turning occasionally, 10-12 minutes. Set aside to cool.
• Meanwhile, combine sour cream, mayonnaise, lime juice and a pinch of salt and pepper in a large bowl. Cut the corn kernels off the cob, add to the bowl and mix until well coated. Add jalapeño, cilantro and Cotija and gently toss to combine. Set aside while you grill the shrimp.
• Add shrimp to grill and cook until pink and opaque, flipping once, about 3-4 minutes. Transfer to a plate and brush with remaining 2 tablespoons melted butter.
• To assemble, spread each tostada shell with avocado crema. Generously spoon corn elote salad on top, and nestle in 2-3 grilled shrimp. Garnish with cilantro and serve with lime wedges.