Mexican Street Corn Shrimp Recipe
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If you’re craving a dish that bursts with vibrant flavors, smoky char, and a delightful creamy kick, then this Mexican Street Corn Shrimp Recipe will quickly become your new favorite. Combining the smoky sweetness of charred corn, succulent and perfectly seasoned shrimp, and a zesty, tangy sauce, this dish brings the joyous spirit of Mexican street food right to your kitchen. Every bite delivers a harmonious dance of textures and layers, from the crunchy corn to the crumbly cotija cheese, making it an irresistible crowd-pleaser whether you’re cooking for family, friends, or just yourself on a cozy night in.
Ingredients You’ll Need
As simple as the ingredients are, each one plays an essential role in creating the magic of this Mexican Street Corn Shrimp Recipe. From the fresh shrimp providing savory seafood flavors to the creamy sauce that ties everything together, these ingredients come together beautifully to deliver authentic zest and texture.
- 1 lb raw shrimp, peeled and deveined: The star protein that cooks quickly and absorbs seasoning perfectly.
- 1 lb corn kernels (fresh or frozen): Adds natural sweetness and a bit of crunch that defines the dish.
- 2 tbsp butter: Gives the corn a luscious richness and helps it char beautifully.
- 1 tbsp olive oil or neutral cooking oil: Provides a good cooking base for the shrimp without overpowering flavors.
- 2 cloves garlic, finely minced: Infuses the dish with aromatic depth and subtle warmth.
- 1 small jalapeño, finely diced (optional for heat): Adds a gentle kick, balancing the creamy elements.
- ¼ cup mayonnaise: Creates a silky, tangy creaminess that coats every morsel.
- ¼ cup sour cream or Mexican crema: Brightens the sauce with a touch of tang and smooth texture.
- Juice of 1 lime: Brings freshness and a vibrant zing to the overall flavor.
- Zest of 1 lime: Intensifies the citrus notes with aromatic oils.
- 1½ tsp chili powder: Adds that essential smokiness and warmth.
- 1 tsp ground cumin (optional): Enhances the earthiness, grounding the dish.
- ¼ tsp smoked paprika (optional): Boosts the smoky aroma for authentic depth.
- Salt and pepper, to taste: Essential seasonings to bring all flavors into balance.
- ⅓ cup crumbled cotija or queso fresco: Salty, crumbly cheese that finishes the dish perfectly.
- ¼ cup chopped cilantro: Fresh herbaceous notes that add brightness and color.
- Tortillas, rice, or chips for serving: The perfect vessels or sides to enjoy this flavorful creation.
How to Make Mexican Street Corn Shrimp Recipe
Step 1: Prepare the Shrimp
Start by patting your shrimp dry with paper towels—this helps them sear beautifully without steaming. Generously season with salt, pepper, and half of the chili powder to infuse the shrimp with that signature spicy warmth. This step sets the stage for flavorful shrimp that carries the essence of the dish.
Step 2: Cook the Shrimp
Heat your oil in a large skillet over medium-high heat until shimmering. Lay the seasoned shrimp in a single layer to get that perfect sear. Cook each side for 2 to 3 minutes until the shrimp turn an inviting pink and are just cooked through. Then, remove them from the pan and set aside—don’t worry, we’ll reunite them with those delicious corn kernels soon.
Step 3: Prepare the Corn
In the same skillet, toss in the butter and let it melt until it sizzles slightly. Add the corn kernels and cook for about 3 to 4 minutes, stirring occasionally. You’re aiming for a nice golden char that brings out the caramelized sweetness and adds a lovely smoky note—the kind that transports you straight to a Mexican street market.
Step 4: Add Aromatics
Once the corn starts to brown, introduce the minced garlic and diced jalapeño to the skillet. Cook for an additional minute until the garlic is fragrant and the jalapeño releases its subtle heat. This layering of scents and flavors starts building that mouthwatering complexity we all crave.
Step 5: Create the Creamy Base
While your corn cooks, whisk together mayonnaise, sour cream or Mexican crema, lime juice, lime zest, the remaining chili powder, cumin, and smoked paprika in a small bowl. Season with salt and pepper to taste. This creamy mixture is the heart of the “Mexican Street Corn Shrimp Recipe,” giving the dish an irresistibly tangy and smoky sauce that ties all the ingredients together.
Step 6: Combine Everything
Return the cooked shrimp to the skillet with the corn and gently pour the creamy sauce over it all. Toss everything delicately to coat the shrimp and corn evenly. Let it cook together for another 1 to 2 minutes so the flavors meld and the entire dish is heated through—this last moment of mingling is where the magic truly happens.
Step 7: Finish and Serve
Remove your skillet from the heat and sprinkle the dish with crumbled cotija cheese and freshly chopped cilantro. These final touches add a salty, fresh contrast that makes every bite sing. Serve immediately with warm tortillas, fluffy rice, or crunchy tortilla chips—each option delivers its own unique way to savor this unforgettable Mexican Street Corn Shrimp Recipe.
How to Serve Mexican Street Corn Shrimp Recipe
Garnishes
Garnishing is where you can add a personal flair to your Mexican Street Corn Shrimp Recipe. Fresh lime wedges on the side brighten the dish and invite a juicy squeeze that cuts through the creamy richness. Extra cilantro or a sprinkle of smoked paprika can add an appealing pop of color and aroma, making every plate feel inviting and vibrant.
Side Dishes
This dish pairs beautifully with traditional Mexican sides like fluffy cilantro-lime rice or black beans. For a lighter option, a crisp green salad with tangy dressing offers a refreshing balance. If you want to keep it casual and fun, serve it with crunchy tortilla chips for scooping, making it perfect for gatherings and casual dinners alike.
Creative Ways to Present
Elevate your presentation by serving this dish in warm tortillas for an easy taco-style meal, or plate it over a bed of grilled veggies for a colorful, nutritious feast. Alternatively, stack the shrimp and corn mixture on toasted baguette slices for a unique appetizer. The versatility of this Mexican Street Corn Shrimp Recipe lets you impress your guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them into an airtight container and store them in the refrigerator. The flavors actually deepen after resting overnight, but be sure to consume within 2 days for the best taste and texture. Avoid adding extra garnishes before storing so you can freshen those up before reheating.
Freezing
This recipe is best enjoyed fresh but can be frozen if necessary. Place the cooled shrimp and corn mixture in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. When frozen, use within 1 month and thaw gently in the refrigerator before reheating for optimal texture.
Reheating
For reheating, gently warm the leftovers in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving directly to preserve the shrimp’s tenderness and to keep the charred corn texture intact. Add fresh garnishes like cilantro and cotija cheese just before serving to bring back all the best flavors.
FAQs
Can I use frozen shrimp for this Mexican Street Corn Shrimp Recipe?
Absolutely! Just make sure to thaw them completely in the refrigerator and pat them dry before seasoning and cooking. This ensures they sear nicely and don’t release too much liquid into the pan.
Is there a vegetarian version of this recipe?
You can easily swap shrimp for diced grilled vegetables like zucchini or mushrooms and still enjoy the creamy, smoky flavors. The corn and sauce are key, so keep those the same for that authentic taste.
How spicy is this dish, and can I adjust the heat?
The recipe has a mild to moderate heat level, mainly from the jalapeño and chili powder. You can easily adjust by omitting the jalapeño or reducing the chili powder if you prefer it milder, or add extra for a fiery kick.
What’s the best cheese substitute if I can’t find cotija?
Queso fresco is a great alternative with a similar crumbly texture and mild salty flavor. Feta cheese can also work in a pinch, though it’s a bit tangier.
Can this Mexican Street Corn Shrimp Recipe be made gluten-free?
Yes! All the ingredients are naturally gluten-free, just be sure to serve with gluten-free tortillas or sides if needed, making it a safe and delicious option for those avoiding gluten.
Final Thoughts
This Mexican Street Corn Shrimp Recipe is a celebration of bold yet balanced flavors that bring excitement to any meal. It’s quick enough for weeknight dinners but impressive enough to serve when entertaining. I truly hope you give this recipe a try and discover the joy that comes with every bite of its creamy, smoky, and zesty goodness. Cooking it is like welcoming a little fiesta into your own kitchen—enjoy every moment!
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Print
Mexican Street Corn Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Mexican Street Corn Shrimp is a vibrant and flavorful dish combining juicy sautéed shrimp with charred corn kernels, all tossed in a creamy, tangy, and mildly spicy sauce. Infused with zesty lime, smoky spices, and topped with salty cotija cheese and fresh cilantro, this recipe offers a quick and satisfying meal perfect for serving with tortillas, rice, or chips.
Ingredients
Shrimp and Corn
- 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)
Creamy Sauce
- 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
Toppings and Serving
- ⅓ cup crumbled cotija or queso fresco
- ¼ cup chopped cilantro
- Tortillas, rice, or chips for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season generously with salt, pepper, and half of the chili powder.
- 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.
- Add Aromatics: Add minced garlic and diced jalapeño to the corn and cook for another minute until fragrant.
- 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.
Notes
- For extra heat, keep the jalapeño seeds or add more diced jalapeño.
- Use fresh corn kernels for best flavor, but frozen works well when fresh is unavailable.
- To make it dairy-free, substitute mayonnaise and sour cream with vegan alternatives and omit the cheese.
- Serve with warm corn or flour tortillas, rice, or chips for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
