Transform your weeknight dinner with this vibrant Mexican Street Corn Shrimp recipe that combines succulent shrimp with the bold, creamy flavors of elote (Mexican street corn). This one-pan wonder delivers restaurant-quality taste in just 20 minutes, making it perfect for busy weeknights or entertaining guests.
Why You’ll Love This Recipe
Mexican Street Corn Shrimp brings together the best of both worlds – tender, perfectly seasoned shrimp and the iconic flavors of Mexican street corn. The combination of sweet corn kernels, tangy lime, creamy mayo and sour cream, and the distinctive taste of cotija cheese creates a harmonious blend that’s both comforting and exciting. This recipe is incredibly versatile, working beautifully as a main dish served over rice, as a filling for tacos, or even as a dip with tortilla chips. The vibrant colors and fresh flavors make it a showstopper at any gathering, while the simple preparation means you can have this impressive dish on the table in no time.
Ingredients You’ll Need
- 1 lb raw shrimp, peeled and deveined
- 1 lb corn kernels (fresh or frozen)
- 2 tbsp butter
- 1 tbsp olive oil or neutral cooking oil
- 2 cloves garlic, finely minced
- 1 small jalapeño, finely diced (optional for heat)
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- Juice of 1 lime
- Zest of 1 lime
- 1½ tsp chili powder
- 1 tsp ground cumin (optional)
- ¼ tsp smoked paprika (optional)
- Salt and pepper, to taste
- ⅓ cup crumbled cotija or queso fresco
- ¼ cup chopped cilantro
- Tortillas, rice, or chips for serving
How to Make Mexican Street Corn Shrimp
Step-by-Step Instructions
Prepare the Shrimp: Pat the shrimp dry with paper towels and season generously with salt, pepper, and half of the chili powder. This ensures the shrimp will develop a beautiful golden color when cooked and absorb maximum flavor.
Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
Prepare the Corn: In the same skillet, add butter and let it melt. Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until they begin to char slightly and turn golden brown. This charring adds authentic street corn flavor.
Add Aromatics: Add minced garlic and diced jalapeño to the corn and cook for another minute until fragrant. Be careful not to burn the garlic.
Create the Creamy Base: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, remaining chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
Combine Everything: Return the cooked shrimp to the skillet with the corn. Pour the creamy sauce over the mixture and toss gently to coat everything evenly. Cook for 1-2 minutes to heat through.
Finish and Serve: Remove from heat and sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with warm tortillas, over rice, or with tortilla chips.
Helpful Tips
Choose the right shrimp size for optimal results – medium to large shrimp (16-20 count per pound) work best as they won’t overcook as quickly. If using frozen corn, make sure to thaw and drain it completely before cooking to prevent excess moisture in the pan. For the most authentic flavor, use Mexican crema instead of sour cream if available, as it has a richer, more tangy taste. Don’t skip the lime zest – it adds a bright, citrusy aroma that complements the other flavors perfectly. When charring the corn, resist the urge to stir too frequently; letting it sit allows for better caramelization and that coveted street corn taste.
Details
This Mexican Street Corn Shrimp recipe serves 4-6 people and takes approximately 20 minutes from start to finish. The cooking method involves searing the shrimp first to lock in juices, then building layers of flavor with the charred corn and aromatic vegetables. The creamy sauce, inspired by traditional elote preparation, brings everything together with its tangy, slightly spicy profile. The dish is naturally gluten-free and can be easily customized to accommodate different spice preferences or dietary restrictions.
Notes
For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the creamy sauce. If you can’t find cotija cheese, feta cheese makes an excellent substitute with a similar salty, crumbly texture. Fresh corn kernels will give the best flavor and texture, but frozen corn works well too – just ensure it’s completely thawed and drained. The dish is best served immediately while the shrimp is still warm and the cheese hasn’t fully melted, maintaining the intended texture contrast.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, but add them during the last minute of cooking just to warm through, as they can become rubbery if overcooked.
How spicy is this dish? The heat level is mild to moderate, primarily from the chili powder and optional jalapeño. Adjust the spice level by adding more or less jalapeño and chili powder to taste.
Can I make this dairy-free? Substitute the mayonnaise with vegan mayo, use coconut cream instead of sour cream, and omit the cheese or use a dairy-free alternative.
What’s the best way to serve this? Mexican Street Corn Shrimp is incredibly versatile – serve it over cilantro-lime rice, in warm tortillas as tacos, or as a dip with tortilla chips.
Can I prepare any components ahead of time? You can prep the creamy sauce and chop all vegetables up to a day ahead. However, the shrimp and corn are best cooked fresh for optimal texture.
Storage Instructions
Store leftover Mexican Street Corn Shrimp in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more after sitting, making leftovers quite delicious. To reheat, warm gently in a skillet over medium heat, adding a splash of lime juice to refresh the flavors. You can also reheat in the microwave in 30-second intervals, stirring between each interval. Avoid freezing this dish as the texture of both the shrimp and the creamy sauce will be compromised upon thawing.
Conclusion
Mexican Street Corn Shrimp transforms everyday ingredients into an extraordinary meal that captures the vibrant spirit of Mexican street food. The combination of perfectly seasoned shrimp with the creamy, tangy flavors of elote creates a dish that’s both satisfying and memorable. Whether you’re looking for a quick weeknight dinner solution or an impressive dish for entertaining, this recipe delivers on both flavor and convenience. The versatility of serving options means you can easily adapt it to your preferences or dietary needs, making it a valuable addition to your recipe collection. Try this Mexican Street Corn Shrimp tonight and discover why this fusion of flavors has become a favorite among home cooks who crave authentic, bold tastes without the complexity.
