Mexican Street Corn Shrimp is a vibrant and flavorful dish that brings the excitement of elote to your plate with succulent shrimp. This recipe is perfect for a quick weeknight meal or a festive appetizer, offering a delightful fusion of smoky, creamy, and zesty notes that will have everyone asking for more.
Key Ingredients for Mexican Street Corn Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups fresh or frozen corn kernels (about 2 ears of corn if fresh)
- ½ cup mayonnaise (or Mexican crema for a more authentic flavor)
- ¼ cup grated Cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1 jalapeño, finely diced (optional, for extra heat)
- Lime wedges, for serving
How to Make Mexican Street Corn Shrimp:
This Mexican Street Corn Shrimp recipe is a culinary adventure that’s surprisingly simple to whip up, boasting incredible flavor without the fuss. The dish comes together in under 30 minutes, making it an ideal choice for busy evenings or spontaneous gatherings. Its hallmark is the luscious, creamy sauce that perfectly coats the tender shrimp and sweet corn, creating a symphony of textures and tastes.
Step-by-Step Instructions
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Ensure each shrimp is evenly coated with the seasonings. Set aside to marinate while you prepare the corn.
- Cook the Corn: If using fresh corn, you can grill it, roast it, or simply sauté it in a skillet until slightly charred. If using frozen corn, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly browned and tender, about 5-7 minutes. Remove the corn from the skillet and set aside.
- Sear the Shrimp: Add the seasoned shrimp to the same skillet over medium-high heat. Cook for 1-2 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the shrimp from the skillet and set aside with the corn.
- Make the Creamy Sauce: In a small bowl, whisk together the mayonnaise (or Mexican crema), grated Cotija cheese, fresh lime juice, chopped cilantro, and diced jalapeño (if using). Season with a pinch of salt and pepper to taste.
- Combine and Serve: Add the cooked corn and shrimp back into the skillet (no need to clean it). Pour the creamy sauce over the shrimp and corn. Gently toss to coat everything evenly. Cook for another 1-2 minutes, just until the sauce is warmed through and coats the ingredients beautifully.
- Garnish and Enjoy: Serve the Mexican Street Corn Shrimp immediately. Garnish with extra Cotija cheese and fresh cilantro. Squeeze fresh lime wedges over the top for an extra burst of freshness.
Why You’ll Love This Mexican Street Corn Shrimp:
You’ll absolutely fall in love with this Mexican Street Corn Shrimp for its incredibly addictive flavor profile. The star of the show is undoubtedly the creamy, tangy sauce infused with the smoky notes of chili and paprika, perfectly complementing the tender, succulent shrimp and sweet corn. This dish captures the essence of authentic Mexican street corn but with a delightful seafood twist, making it feel like a gourmet meal without the high restaurant prices.
Beyond its irresistible taste, this recipe is a fantastic budget-friendly option for creating a restaurant-quality meal right at home. Compared to ordering similar seafood dishes, making this Mexican Street Corn Shrimp yourself significantly cuts down on costs. The combination of fresh ingredients, vibrant spices, and that irresistible cheesy, limey sauce makes it not just a meal but an experience. Get ready to impress your taste buds and everyone at your table – you absolutely must try this at home!
Storing and Reheating Tips:
To store leftover Mexican Street Corn Shrimp, allow it to cool completely at room temperature. Once cooled, transfer the dish to an airtight container. It will stay fresh in the refrigerator for up to 2-3 days. For reheating, the best method is to gently warm it in a skillet over low heat. Avoid microwaving if possible, as it can make the shrimp rubbery; if you must use a microwave, heat in short intervals, stirring in between. If you wish to freeze portions for future meals, do so after the dish has cooled completely. Wrap individual servings tightly in plastic wrap, then place them inside a freezer-safe bag or container. Frozen Mexican Street Corn Shrimp can be stored for up to 1-2 months. To reheat from frozen, thaw overnight in the refrigerator, then gently warm in a skillet as described above.
Final Thoughts:
This Mexican Street Corn Shrimp offers a truly sensational blend of smoky, creamy, and zesty flavors that is both approachable and incredibly satisfying. It’s a fantastic way to bring exciting tastes to your kitchen without much fuss, so don’t hesitate to give this delightful recipe a try for your next meal!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Mexican Street Corn Shrimp
Ingredients
Equipment
Method
- In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Ensure each shrimp is evenly coated with the seasonings. Set aside to marinate while you prepare the corn.1 pound large shrimp, 2 tablespoons olive oil, 1 teaspoon chili powder, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt, freshly ground black pepper
- If using fresh corn, you can grill it, roast it, or simply sauté it in a skillet until slightly charred. If using frozen corn, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly browned and tender, about 5-7 minutes. Remove the corn from the skillet and set aside.2 cups corn kernels, 2 tablespoons olive oil
- Add the seasoned shrimp to the same skillet over medium-high heat. Cook for 1-2 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the shrimp from the skillet and set aside with the corn.1 pound large shrimp
- In a small bowl, whisk together the mayonnaise (or Mexican crema), grated Cotija cheese, fresh lime juice, chopped cilantro, and diced jalapeño (if using). Season with a pinch of salt and pepper to taste.0.5 cup mayonnaise, 0.25 cup grated Cotija cheese, 2 tablespoons fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 jalapeño, salt, freshly ground black pepper
- Add the cooked corn and shrimp back into the skillet (no need to clean it). Pour the creamy sauce over the shrimp and corn. Gently toss to coat everything evenly. Cook for another 1-2 minutes, just until the sauce is warmed through and coats the ingredients beautifully.2 cups corn kernels, 1 pound large shrimp, 0.5 cup mayonnaise, 0.25 cup grated Cotija cheese, 2 tablespoons fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 jalapeño
- Serve the Mexican Street Corn Shrimp immediately. Garnish with extra Cotija cheese and fresh cilantro. Squeeze fresh lime wedges over the top for an extra burst of freshness.0.25 cup grated Cotija cheese, 1 tablespoon chopped fresh cilantro, lime wedges