Yield: Approximately 4½ cups finished dip
1 pound shrimp, preferably shell-on and deveined
3 ears corn, husked
2 tablespoons olive oil, divided
2 to 2½ tablespoons Don Sazon Taco Truck Marisco seasoning, divided
½ cup mayo
½ cup sour cream
4 ounces whipped cream cheese
Juice and zest of 1 large lime, plus more to taste
1 small garlic clove, microplaned
½ cup crumbled cotija
1 jalapeño, finely diced
2 green onions, thinly sliced
¼ cup chopped cilantro
Toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Marisco seasoning. Grill over medium-high heat until cooked through, about 2 to 3 minutes per side depending on size. Let cool slightly, peel, then rough chop.
Rub the corn with the remaining 1 tablespoon olive oil and about 1 tablespoon Marisco seasoning. Grill until lightly charred on all sides, turning as needed. Let cool, then cut the kernels from the cob.
In a large bowl, mix the mayo, sour cream, whipped cream cheese, lime juice and zest, garlic, and the remaining 1 to 2 teaspoons of Marisco seasoning until smooth.
Fold in the chopped shrimp, charred corn, cotija, jalapeño, green onions, and cilantro.
Taste and adjust with extra lime juice, Marisco seasoning, or salt.
Chill for at least 30 minutes before serving.