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Mexican Street Corn and Shrimp

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Craving bold flavors? This vibrant Mexican Street Corn and Shrimp recipe delivers! Zesty shrimp and charred corn marry with creamy Cotija for a quick, irresistible dish.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 3 cups fresh or frozen corn kernels, thawed
  • 1/4 cup mayonnaise or Mexican crema
  • 1/2 cup crumbled Cotija cheese
  • 1 teaspoon chili powder
  • 1 large lime, juiced and zested
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil

Instructions

  1. Step 1: Season the shrimp with a pinch of salt, black pepper, and half of the lime zest. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
  2. Step 2: Add the thawed corn kernels to the same skillet (no need to clean) and cook over medium-high heat for 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender-crisp.
  3. Step 3: While the corn cooks, prepare the elote dressing. In a medium bowl, combine the mayonnaise (or crema), crumbled Cotija cheese, chili powder, the remaining lime zest, and half of the lime juice. Stir well until all ingredients are thoroughly mixed.
  4. Step 4: Add the charred corn kernels to the bowl with the elote dressing. Toss gently to coat all the corn evenly.
  5. Step 5: Combine the dressed Mexican street corn with the cooked shrimp. Garnish with the fresh chopped cilantro and a squeeze of the remaining lime juice before serving immediately.

Notes

  • For the best texture, store any leftovers in an airtight container in the refrigerator for up to 2 days, noting the corn will soften slightly as it sits in the dressing.
  • To bring this dish back to life, gently reheat smaller portions in a microwave until just warm, or carefully warm in a non-stick skillet over low heat, stirring occasionally, taking care not to overcook the shrimp a second time.
  • This vibrant dish is perfect as a quick, satisfying lunch, a stellar sidekick for grilled chicken or steak, or a show-stopping appetizer for your next casual get-together.
  • For maximum flavor, don't rush charring the corn; those browned kernels develop a delightful sweetness and smoky note that's crucial for authentic street corn, and remember, fresh lime truly makes all the difference!
  • Author: olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups (approx. 6 oz)
  • Calories: 520
  • Sodium: 850mg
  • Fat: 35g
  • Saturated Fat: 11g
  • Trans Fat: 0g
  • Protein: 7g

Find it online: https://cookiio.com/mexican-street-corn-and-shrimp/