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
Scale
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
