INGREDIENTS
3
ears of corn, outer husks removed
1 lb
large shrimp, peeled and deveined
2
garlic cloves, minced
1
small sweet onion, chopped
2 tbsp
fresh chopped chives, plus more for garnish
6 oz
queso fresco, crumbled
1 1/2 cups
shredded cheddar cheese, divided (1 C, ½ C)
2 oz
⅓ less fat cream cheese, room temp
1/3 cup
mayo
1/4 cup
TABASCO Chipotle pepper sauce
1/4 cup
fresh lime juice
1/8 tsp
ground pepper
1/4 tsp
salt
olive oil for drizzling
salt and ground pepper for seasoning the shrimp