Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Click to read more about this recipe
FREE recipes delivered to your inbox!
2 tablespoons Country Crock® Original Spread, divided
3 cups fresh or thawed frozen corn
1 red bell pepper, finely chopped
1 large fresh jalapeno pepper, finely chopped (remove seeds if desired)
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 to 3 teaspoons honey
your favorite tortillas
your favorite taco toppings
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Combine shrimp, Country Crock Spread, lime juice and garlic and toss to coat. Let stand 5 minutes.
Grill shrimp until they turn pink, turning once during cooking*.
Heat large non-skillet over medium-high heat. Add 1 tablespoon Country Crock Spread. Add corn and cook 5 minutes, stirring once or twice until corn is slightly charred.
Add bell pepper and jalapeno and cook 2 minutes or until vegetables are tender crisp.
Stir in cilantro, lime juice and honey.
Serve shrimp and salsa in tortillas with your favorite toppings.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically