Go Back
Mexican Street Corn Shrimp

Mexican Street Corn Shrimp

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • salt to taste
  • freshly ground black pepper to taste
  • 2 cups corn kernels fresh or frozen (about 2 ears of corn if fresh)
  • 0.5 cup mayonnaise (or Mexican crema for a more authentic flavor)
  • 0.25 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

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

This dish can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat to avoid making the shrimp rubbery. It can also be frozen for 1-2 months, thawing overnight before reheating.
QR Code linking back to recipe