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Mexican Street Corn Shrimp

Mexican Street Corn Shrimp

A delicious dish combining shrimp with smoky grilled corn, laced with chili, lime, and creamy cheese, capturing the essence of Mexican street food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 440 kcal

Equipment

  • Large skillet
  • Small bowl

Ingredients
  

Seafood

  • 1 lb raw shrimp, peeled and deveined

Corn

  • 1 lb corn kernels (fresh or frozen)

Dairy

  • ⅓ cup crumbled cotija or queso fresco
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Mexican crema

Condiments and Spices

  • 1½ teaspoon chili powder
  • 1 teaspoon ground cumin (optional)
  • ¼ teaspoon smoked paprika (optional)
  • Salt and pepper to taste

Vegetables

  • 2 cloves garlic, finely minced
  • 1 small jalapeño, finely diced (optional for heat)
  • ¼ cup chopped cilantro

Fats

  • 2 tablespoon butter
  • 1 tablespoon olive oil or neutral cooking oil

Other

  • Juice of 1 lime
  • Zest of 1 lime
  • Tortillas, rice, or chips for serving

Instructions
 

Cooking Instructions

  • Toss your shrimp with ½ teaspoon chili powder, cumin, paprika, lime zest, salt, and pepper. Let it sit while you prep the corn.
  • Heat a large skillet (preferably cast-iron) over medium-high. Add 1 tablespoon butter and the oil. Add corn and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the corn starts to char and brown on the edges.
  • Stir in the minced garlic and jalapeño. Sauté for another minute until fragrant. Push corn mixture to the side of the skillet.
  • Add remaining 1 tablespoon butter to the empty side of the pan. Place the shrimp in a single layer. Cook for about 2 minutes per side, until opaque and lightly golden. Stir the shrimp into the corn mixture and remove from heat.
  • In a small bowl, whisk together the mayonnaise, sour cream, lime juice, remaining chili powder, and a dash of salt. Taste and adjust seasoning.
  • Off the heat, stir about half the crema into the shrimp and corn mixture. Toss gently until everything is creamy and coated.
  • Sprinkle with cotija cheese, chopped cilantro, and extra lime juice. Serve warm with corn tortillas, over fluffy rice, or with tortilla chips for dipping.

Notes

This dish is naturally gluten-free if you serve it over rice or with corn tortillas. Make it vegetarian by swapping shrimp for sautéed mushrooms or zucchini.

Nutrition

Serving: 1servingCalories: 440kcal
Keyword comfort food, corn, easy recipe, Mexican Street Corn Shrimp, Mexican street food, shrimp
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