This entire pregnancy, I have craved Mexican food. Not wanting to gain twice my weight by eating endless baskets of chips, I have been making a lot of my own Mexican inspired recipes at home. We have a local place that sells the best street corn but I wanted to make my own version and add lime shrimp! This recipe is seriously so incredibly easy and delicious- I know you will love it too!

Ingredients

• 32oz frozen corn- thawed
• 1 cup mayonnaise
• 1/4 TBSP tajin seasoning
• 2 cups cotija cheese
• 16oz shrimp- thawed
• Lime juice

Directions

• Set oven to 350
• In a casserole dish, combine corn, mayo, tajin, and 1 cup cheese
• Bake 30-40 minutes
• While corn is baking, over medium heat, add shrimp to skillet and squeeze lime juice on top
• Cover shrimp and cook until pink- I stirred them a few times to prevent burning
• Once shrimp are pink, remove from heat and slice (or keep whole, your choice)
• Remove corn from oven, mix in shrimp, add remaining cheese and additional tajin if you want!