Combine the salsa ingredients. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Prepare the grill for direct cooking over medium heat (180° to 230°C) and preheat a perforated grill pan for 10 minutes.
Prepare the grill for cooking over medium heat (200°C) and preheat a perforated grill pan for 10 minutes.
Lightly brush the corn with oil, and then grill on the cooking grates over direct medium heat, with the lid closed, until browned in spots and tender, 8 to 12 minutes, turning as needed. Allow to cool. Cut the kernels from the cob.
Lightly brush the corn with oil, and then grill on the cooking grates over medium heat, with the lid closed, until browned in spots and tender, 8 to 12 minutes, turning as needed. Allow to cool. Cut the kernels from the cob.
Combine the cumin, chipotle chile powder, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the shrimp with oil and season evenly with the spices. Spread the shrimp in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until firm to the touch and opaque in the center, 2 to 4 minutes, turning once. Wearing insulated barbecue mitts, remove the grill pan and shrimp from the grill and transfer the shrimp to a work surface. Cut each shrimp crosswise in half.
Combine the cumin, chipotle chile powder, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the shrimp with oil and season evenly with the spices. Spread the shrimp in a single layer on the grill pan and cook over medium heat, with the lid closed, until firm to the touch and opaque in the center, 2 to 4 minutes, turning once. Wearing insulated barbecue mitts, remove the grill pan and shrimp from the grill and transfer the shrimp to a work surface. Cut each shrimp crosswise in half.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Spread the tortilla chips on the bottom of a 30.5-centimeter cast-iron skillet. Scatter the cheese evenly over the chips, and then the corn, the white part of the scallions, and the jalapeño. Cook over indirect medium heat, with the lid closed, until the cheese is melted, 8 to 10 minutes. During the last 2 minutes of cooking time, add the shrimp on top of the nachos. Remove from the heat and garnish with the green part of the scallions and cilantro. Serve warm with the salsa.
Spread the tortilla chips on the bottom of a 30.5-centimeter cast-iron skillet. Scatter the cheese evenly over the chips, and then the corn, the white part of the scallions, and the jalapeño. Cook over medium heat, with the lid closed, until the cheese is melted, 8 to 10 minutes. During the last 2 minutes of cooking time, add the shrimp on top of the nachos. Remove from the heat and garnish with the green part of the scallions and cilantro. Serve warm with the salsa.
