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Savor the Flavors of Mexican Street Corn and Shrimp Delight - Featured Image

Savor the Flavors of Mexican Street Corn and Shrimp Delight

Learn how to make delicious Mexican Street Corn and Shrimp. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the freshest shrimp and corn you can find. I always reach for sweet, firm corn—whether fresh on the cob or frozen when fresh isn’t available. For the shrimp, I prefer wild-caught when possible, peeled and deveined for ease. The creamy sauce is simple but packs a punch, combining mayo, lime, and a sprinkle of chili powder. Here’s what you’ll need to make this recipe your own:

  • 4 ears of fresh corn, husked (or 3 cups frozen corn, thawed)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt (for a lighter option)
  • 1 lime, juiced
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/3 cup crumbled cotija cheese (or feta as a substitute)
  • 2 tablespoons fresh cilantro, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat a grill pan or skillet over medium-high heat. If using fresh corn, grill the ears directly, turning occasionally, until charred in spots, about 8-10 minutes. For frozen corn, sauté in olive oil until lightly browned.
  2. While the corn cooks, toss the shrimp with olive oil, salt, pepper, chili powder, and smoked paprika.
  3. Once the corn is done, let it cool slightly, then cut the kernels off the cob into a bowl.
  4. In the same skillet or a clean one, cook the shrimp for 2-3 minutes per side until pink and opaque. Avoid overcrowding the pan to get a nice sear.
  5. In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, and a pinch of chili powder.
  6. Combine the corn kernels, cooked shrimp, and the creamy sauce. Stir gently to coat everything evenly.
  7. Serve topped with crumbled cotija cheese and fresh cilantro. Add extra lime wedges on the side for a zesty finish.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Mexican Street Corn and Shrimp, recipe, cooking, food