2 ears fresh sweet corn
1/4 cup(s) fresh lemon juice
1 tablespoon(s) ají rocoto paste
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) salt and pepper
1 pound(s) shrimp, peeled
1 cup(s) peeled honeydew chunks
2 tablespoon(s) thinly sliced rocoto pepper
1 tablespoon(s) cilantro, chopped
1. Grill corn for 10 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.
2. Mix lemon juice, rocoto paste, cumin, garlic, salt and pepper in medium bowl until well blended. Refrigerate until ready to use.
3. Bring 1 cup water to boil in saucepan. Gently stir in shrimp; cover. Steam 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto marinade; toss to coat well. Cover. Refrigerate 30 minutes.
4. To serve, arrange shrimp, corn and honeydew in shallow serving plates. Drizzle each with the rocoto marinade. Garnish with sliced rocoto peppers and cilantro.