There’s nothing quite like the bold and zesty flavors of Mexican Street Corn and Shrimp to make your taste buds dance! This vibrant dish combines sweet, smoky, and savory elements for a mouthwatering meal that’s perfect for weeknights or entertaining guests. Serve it as a main dish or a festive side—it’s a guaranteed crowd-pleaser.
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Why You’ll Love This Mexican Street Corn and Shrimp
- Bold Flavors: Zesty lime, smoky spices, and creamy cheese make every bite irresistible.
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy days.
- Versatile: Serve it over rice, as a taco filling, or even with tortilla chips for a fun twist!
Ingredients for Mexican Street Corn and Shrimp
Here’s what you’ll need to create this delicious dish:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- For the Corn Mixture:
- 4 ears of corn, kernels removed (or 3 cups frozen corn, thawed)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled cotija or feta cheese
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
Tools You’ll Need
- Large skillet
- Mixing bowls
- Tongs or spatula
- Sharp knife for cutting corn kernels
How to Make Mexican Street Corn and Shrimp
Step 1: Season and Cook the Shrimp
- In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from the skillet and set aside.
Step 2: Cook the Corn
- In the same skillet, melt the butter over medium heat. Add the corn kernels and sauté for 5-7 minutes until slightly charred and tender.
Step 3: Make the Creamy Corn Mixture
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, and half of the cilantro. Stir in the cooked corn and mix well.
Step 4: Combine and Serve
- Transfer the creamy corn mixture to a serving platter or bowl. Top with cooked shrimp.
- Sprinkle with cotija cheese, the remaining cilantro, and extra chili powder for garnish.
Serving Suggestions
- Serve with warm tortillas to make tacos.
- Pair with a side of Mexican rice or a fresh green salad for a complete meal.
- Enjoy it as a dip with tortilla chips for a fun party appetizer.
Tips for the Best Mexican Street Corn and Shrimp
- Use Fresh Corn: Fresh corn on the cob provides the best flavor, but frozen or canned corn works in a pinch.
- Adjust the Heat: Add a pinch of cayenne pepper or hot sauce for extra spice.
- Make It Ahead: Prepare the corn mixture a day in advance and top with freshly cooked shrimp before serving.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat until warmed through.
Frequently Asked Questions (FAQ)
Q1: Can I use another protein instead of shrimp?
A: Absolutely! Try grilled chicken, steak, or even tofu for a vegetarian option.
Q2: What if I don’t have cotija cheese?
A: Feta cheese or grated Parmesan makes a great substitute.
Q3: Can I make this dish dairy-free?
A: Yes! Use dairy-free mayo and skip the cheese, or use a plant-based cheese alternative.
Conclusion: A Burst of Flavor in Every Bite
This Mexican Street Corn and Shrimp recipe is a vibrant and flavorful dish that’s sure to be a hit with everyone at the table. Whether served as a main course, side dish, or appetizer, it’s as versatile as it is delicious.
Did you try this recipe? Share your thoughts and photos on social media—we’d love to see your creations!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Nutritional Information (per serving)
Calories: 280
Protein: 20g
Carbohydrates: 18g
Fat: 15g
Fiber: 2g
Enjoy the zest and spice of this Mexican-inspired dish, and don’t forget to share it with family and friends!
Print
Mexican Street Corn and Shrimp
- Total Time: 30 minutes
Description
There’s nothing quite like the bold and zesty flavors of Mexican Street Corn and Shrimp to make your taste buds dance! This vibrant dish combines sweet, smoky, and savory elements for a mouthwatering meal that’s perfect for weeknights or entertaining guests. Serve it as a main dish or a festive side—it’s a guaranteed crowd-pleaser.
Subscribe to our newsletter for more exciting recipes like this one!
Ingredients
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- For the Corn Mixture:
- 4 ears of corn, kernels removed (or 3 cups frozen corn, thawed)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled cotija or feta cheese
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
Instructions
Step 1: Season and Cook the Shrimp
- In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from the skillet and set aside.
Step 2: Cook the Corn
- In the same skillet, melt the butter over medium heat. Add the corn kernels and sauté for 5-7 minutes until slightly charred and tender.
Step 3: Make the Creamy Corn Mixture
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, and half of the cilantro. Stir in the cooked corn and mix well.
Step 4: Combine and Serve
- Transfer the creamy corn mixture to a serving platter or bowl. Top with cooked shrimp.
- Sprinkle with cotija cheese, the remaining cilantro, and extra chili powder for garnish.
Notes
- Use Fresh Corn: Fresh corn on the cob provides the best flavor, but frozen or canned corn works in a pinch.
- Adjust the Heat: Add a pinch of cayenne pepper or hot sauce for extra spice.
- Make It Ahead: Prepare the corn mixture a day in advance and top with freshly cooked shrimp before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Mexican
