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Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high.
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Prepare corn by stripping the the outer layer of husks.
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Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
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While corn is cooking, dice onion and place in a medium sized bowl.
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Squeeze lime juice over onions and let marinate.
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Once corn is cooked, remove remaining husks and silks.
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Use a sharp knife and cutting board to slice kernels from cob.
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Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.
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Taste corn salsa and adjust salt and lime juice as necessary.
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Set corn salsa aside and prepare shrimp.
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Drizzle peeled and deveined shrimp with olive oil and add seasonings.
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Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes.
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Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.