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Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Halloumi

5 from 1 vote
Servings 4 servings


For the polenta:

  • 2 ½ cups (575g) vegetable broth (or chicken)
  • 1 cup (230g) beer pilsner, pale lager
  • 1 cup (160g) dry corn grits polenta
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup half and half
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 large ear of corn shucked
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro
  • ¼ cup cotija cheese
  • 1- pint cherry tomatoes chopped
  • ¼ cup Mexican Crema

For the shrimp and Halloumi:

  • 1 lbs raw shrimp peeled and deveined
  • 1 large lime
  • 1 tablespoon plus 1 teaspoon Tajin seasoning divided*
  • 8 ounces Halloumi cheese


  • Add the vegetable broth and beer to a saucepan, bring to a boil then reduce to a low simmer.
  • Add the grits and salt, simmer, stirring occasionally until the grits have softened.
  • Stir in the half and half, salt, and garlic powder.
  • Preheat the grill to medium-high.
  • Brush the corn on all sides with oil, set aside.
  • Add the shrimp to a bowl, squeeze half of the lime over the shrimp, sprinkle with 1 tablespoon Tajin, toss to coat. Thread onto skewers.
  • Slice the Halloumi into ½ inch slices, sprinkle on all sides with the remaining Tajin.
  • Add the corn, shrimp, and Halloumi to the grill, grilling on all sides until shrimp is cooked through and grill marks appear on all.
  • Cut the kernels of the corn, add to a bowl along with the cilantro, and cotija, toss to combine.
  • Divide the polenta between 4 bowls, top with corn mixture, crema, tomatoes, shrimp skewers and Halloumi.


If you don't have Tajin, mix together 1 teaspoon salt, 2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon cumin.