Shrimp, Avocado and Roasted Corn Baked Taquitos

INGREDIENTS:

• 2 ears of sweet corn, shaved off the cob
• 1 Tbsp. olive oil
• half a white onion, diced
• 1 lb. raw shrimp (any size), peeled and deveined
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• salt and pepper
• 1 (4 oz.) can chopped green chiles
• 1/3 cup chopped fresh cilantro
• 12 small (6-inch) flour tortillas
• 1 avocado, peeled, pitted and diced
• 2 cups grated Monterrey Jack or Pepperjack cheese
• optional sides/toppings: fresh lime wedges, sour cream, salsa

DIRECTIONS:

Preheat oven to 425 degrees.

Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce heat to medium-high, and (carefully) add the oil until heated. Add onion and saute for 5 minutes or until cooked and translucent. Add the shrimp, chili powder, cumin, and a pinch of salt and pepper, and stir to combine. Cook for 3-5 minutes, or until the shrimp are cooked and no longer translucent. Stir in the chopped green chiles and cilantro and cook for an additional minute, then remove from heat.

To assemble the taquitos, place a large spoonful of the shrimp mixture down the center of a tortilla. Then top with some diced avocado and a generous sprinkle of cheese. Roll up the tortilla and place seam-side down on a greased baking sheet.

Bake for about 15-20 minutes, or until the cheese is melted and the tortillas are crispy. Remove and serve immediately with optional toppings and salsa for dipping.