For the Lime Crema

• ¾ cup sour cream
• ¼ cup mayonnaise
• 1 lime, juiced and zested
• 2 cloves garlic, minced
• ¼ tsp salt

For the Tacos

• 5 slices F. Ménard bacon, chopped
• 3 corn cobs, shucked and kernels removed
• 2 lbs large shrimps, peeled and deveined
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tsp chipotle chili pepper
• 1 tsp ground cumin
• Salt to taste
• ½ cup cilantro, chopped
• Juice of 1 lime
• 12 small corn tortillas
• Optional toppings: crumbled feta cheese and cherry tomatoes