If you love the zesty, cheesy flavors of Mexican street corn and the juicy, savory taste of shrimp, this Mexican Street Corn and Shrimp recipe is a match made in heaven. With charred corn, tangy lime, creamy sauce, and perfectly seasoned shrimp, this dish is bursting with flavor and makes an unforgettable weeknight dinner or party dish.
Mexican Street Corn and Shrimp
Equipment
- skillet
- Mixing bowl
- Spatula or tongs
- Measuring spoons
- cutting board and knife
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 3 cups corn kernels (grilled for best flavor)
- 2 tbsp mayonnaise
- 2 tbsp sour cream (or Mexican crema)
- 0.5 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 clove garlic, minced
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, diced (optional)
- Extra cotija cheese, for garnish
- Cilantro leaves, for garnish
- Lime wedges, for serving
- Tajín or chili powder, for sprinkling
Instructions
- Pat shrimp dry and toss with olive oil, chili powder, paprika, garlic powder, cayenne, salt, and pepper. Heat a skillet over medium-high and cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet (or separately if preferred), char corn kernels until lightly browned. Stir in mayo, sour cream, garlic, lime juice, and cotija cheese. Mix until creamy. Add diced jalapeño and cilantro.
- Add shrimp back to the skillet with corn mixture. Toss gently to coat with flavors.
- Top with extra cotija, cilantro, lime wedges, and a sprinkle of Tajín. Serve hot.
Notes
What is Mexican Street Corn and Shrimp?
Mexican Street Corn, or elote, is a popular Mexican street food featuring grilled corn coated with a creamy sauce, chili powder, lime, and cotija cheese. In this recipe, we combine those bold flavors with shrimp for a hearty, protein-packed dish. The result is a skillet-style dinner or taco filling that’s smoky, spicy, tangy, and completely satisfying.
Ingredients You’ll Need
This recipe serves 4.
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the street corn mixture
- 3 cups corn kernels (fresh, canned, or frozen—grilled for best flavor)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream (or Mexican crema)
- ½ cup cotija cheese, crumbled (or feta)
- Juice of 1 lime
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, diced (optional, for spice)
Garnishes
- Extra cotija cheese
- Cilantro leaves
- Lime wedges
- Tajín or extra chili powder for sprinkling
Substitutions
- Shrimp: use chicken, scallops, or tofu instead.
- Cotija: feta or Parmesan work if cotija isn’t available.
- Dairy-free: use vegan mayo, dairy-free yogurt, and plant-based cheese.
Step-by-Step Instructions
Step 1: Season and cook shrimp
Pat shrimp dry and toss with olive oil, chili powder, paprika, garlic powder, cayenne, salt, and pepper. Heat a skillet over medium-high and cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 2: Prepare street corn mixture
In the same skillet (or separately if preferred), char corn kernels until lightly browned. Stir in mayo, sour cream, garlic, lime juice, and cotija cheese. Mix until creamy. Add diced jalapeño and cilantro.
Step 3: Combine
Add shrimp back to the skillet with corn mixture. Toss gently to coat with flavors.
Step 4: Garnish and serve
Top with extra cotija, cilantro, lime wedges, and a sprinkle of Tajín. Serve hot.
Tips for the Best Mexican Street Corn and Shrimp
- Don’t overcook shrimp—remove as soon as they turn pink.
- Use grilled or roasted corn for maximum smoky flavor.
- Adjust spice level by adding more or less cayenne and jalapeño.
- Serve immediately for the freshest taste.
Variations
- Shrimp street corn tacos: Spoon mixture into warm tortillas and top with avocado slices.
- Street corn shrimp bowls: Serve over rice, quinoa, or cauliflower rice for a complete meal.
- Spicy crema version: Blend chipotle peppers into mayo-sour cream mix for smoky heat.
- Party appetizer: Serve on skewers with shrimp and corn coated in sauce.
Storage and Reheating
- Refrigerator: Store in airtight container for up to 3 days.
- Freezer: Not recommended; shrimp and dairy don’t freeze well together.
- Reheating: Warm gently in a skillet over medium-low heat.
Serving Ideas
Mexican Street Corn and Shrimp pairs perfectly with:
- Warm tortillas or tortilla chips
- Cilantro-lime rice
- Fresh avocado or guacamole
- Black bean salad or pico de gallo
It works as a main dish, taco filling, or a party-friendly skillet appetizer.
Nutrition Breakdown
One serving (1/4 of recipe) contains about 320–360 calories, 28 grams protein, 14 grams carbs, and 18 grams fat. It’s high in protein and rich in vitamins from corn and lime.
Conclusion
Mexican Street Corn and Shrimp is a flavor-packed, colorful dish that’s perfect for busy weeknights, taco nights, or entertaining guests. With smoky shrimp, creamy street corn, and zesty lime, it’s a combination that delivers bold flavor in every bite. Serve it as tacos, bowls, or straight from the skillet, and you’ll have a new favorite on your dinner rotation.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
What if I don’t have cotija cheese?
Feta or Parmesan makes a good substitute.
Is this recipe spicy?
It can be mild or spicy depending on cayenne and jalapeño levels.
Can I make this ahead?
Yes, prepare street corn mixture in advance, then cook shrimp fresh and combine.