Mexican Street Corn Shrimp is a vibrant and tantalizing dish that beautifully marries the sweetness of corn with succulent shrimp, making it an irresistible option for any meal. The creamy sauce, enriched with the zing of lime and the savory notes of spices, truly elevates the flavors, offering a delightful culinary experience. Whether served as a main course or a side dish, this recipe promises to please the palate and impress your guests.
Imagine sitting down to a plate filled with the bright colors of perfectly cooked shrimp, charred corn, and a rich, creamy topping. The cotija cheese, with its crumbly texture, adds that satisfying final touch, while fresh cilantro provides a note of freshness that can’t be overlooked. Plus, the simplicity of this recipe makes it accessible for any home cook – you only need about 30 minutes to prepare this delectable dish. Perfect for busy weeknights or special gatherings, Mexican Street Corn Shrimp truly has a universal appeal.
Plus, it’s a dish that can be easily tailored to suit different preferences. Whether you like it spicy with more jalapeños or toned down for the kids, this recipe has you covered. With its stunning presentation and bold flavors, you might just find yourself gravitating towards it time and time again!
Why You’ll Love This Mexican Street Corn Shrimp
- Flavor Explosion: Combining shrimp and corn in a creamy sauce creates a rich taste sensation.
- Quick and Easy: Ready in just 30 minutes, perfect for a speedy weeknight dinner.
- Customizable: You can adjust the heat level and toppings to suit your preferences.
- Healthy and Filling: Packed with protein and fiber, this dish is as nutritious as it is delicious.
- Perfect for Sharing: Serve it as a crowd-pleaser at parties or family gatherings.
Preparation Phase & Tools to Use
Before diving into this Mexican Street Corn Shrimp recipe, it’s essential to prepare your kitchen and gather all necessary tools and ingredients. Start by having a large skillet or a non-stick frying pan ready, as this will be your workspace for cooking the shrimp and corn. Make sure to have a spatula or tongs on hand for easy handling of the shrimp. Additionally, measuring spoons and cups will help you follow the recipe accurately.
Clean and dry your cooking area to avoid cross-contamination, particularly since you’ll be handling seafood. Having a cutting board and knife ready for chopping the garlic and jalapeño will streamline your cooking process. Lastly, if you’re using fresh corn, ensure you have a knife for cutting the kernels off the cob; otherwise, frozen corn will work just as well!
Ingredients
- 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)
- 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
- ⅓ cup crumbled cotija or queso fresco
- ¼ cup chopped cilantro
- Tortillas, rice, or chips for serving
Instructions
Step 1: Season the Shrimp
To kick off this tantalizing recipe, start by patting the shrimp dry using paper towels. This ensures they’ll sear beautifully in the pan. Then, generously season the shrimp with salt, pepper, and half of the chili powder. This basic seasoning enhances the shrimp’s natural flavor and prepares it for the sautéing process.
Step 2: Cook the Shrimp
Heat the olive oil in a large skillet over medium-high heat. Once it shimmers, add the seasoned shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes on one side, then flip and cook the other side for another 2-3 minutes until the shrimp are pink and cooked through. Remove them from the skillet and set aside, allowing the pan to retain those delicious drippings for the next steps.
Step 3: Prepare the Corn
In the same skillet, add the butter and allow it to melt, capturing the flavors left from the shrimp. Toss in the corn kernels and allow them to cook for 3-4 minutes, stirring occasionally. You want the corn to start to char slightly, developing its natural sweetness and enhancing its flavor.
Step 4: Add Aromatics
Add the minced garlic and diced jalapeño (if you’re using it) to the skillet with the corn. Stir them in and cook for another minute, just until the garlic is fragrant. This adds an aromatic element that will truly elevate the dish.
Step 5: Create the Creamy Sauce
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, remaining chili powder, cumin, and smoked paprika. Adding these ingredients together not only creates a creamy base but also infuses the dish with zesty and spicy notes. Don’t forget to season it with salt and pepper to taste, ensuring it has a well-rounded flavor.
Step 6: Combine Everything
Return the cooked shrimp to the skillet with the corn mixture. Pour the creamy sauce over it and use a spatula to toss everything gently until well-coated and heated through, about 1-2 minutes. This allows all the flavors to meld together beautifully.
Step 7: Finish and Serve
Remove the skillet from heat and sprinkle the crumbled cotija cheese and freshly chopped cilantro on top for that final touch. Serve immediately with warm tortillas, over rice, or with tortilla chips for a wonderful meal that everyone will love.
Variations
- Protein: Substitute shrimp with chicken, scallops, or even tofu for a vegetarian option.
- Vegetables: Incorporate black beans, bell peppers, or zucchini for additional texture and flavor.
- Spices: Add cayenne pepper for extra heat or smoked paprika for a rich smoky flavor.
Cooking Notes
- For the best flavor, use fresh corn when in season, but frozen corn works perfectly as well.
- Adjust the level of seasoning to suit your taste. Enjoy experimenting with different levels of spice!
Serving Suggestions
- Serve on warmed tortillas for a delightful taco experience.
- Pair with a side of rice to create a balanced meal.
Tips
- For easier cooking, prep all your ingredients before you start cooking to streamline the process.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 36g
- Sodium: 890mg
FAQs
Can I make this recipe ahead of time?
Yes, you can prep the ingredients ahead of time and store them separately in the fridge. However, it’s best to cook the shrimp and corn just before serving for optimal flavor and texture.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, crumbled feta or queso fresco will work as great alternatives.
How spicy is this dish?
The level of spice can be easily adjusted by controlling the amount of jalapeño used, or you can omit it entirely for a milder dish.
Can I freeze leftovers?
While it’s possible to freeze leftovers, the texture may change once thawed, especially for the shrimp. It’s best enjoyed fresh.
Conclusion
This Mexican Street Corn Shrimp recipe is a true culinary gem that brings bold flavors and vibrant colors to your table in just 30 minutes. Whether you’re whipping it up for a family meal or impressing guests at a dinner party, this dish offers both convenience and satisfaction. With its creamy sauce and fresh toppings, it strikes the perfect balance between indulgent and healthy. Don’t forget to play around with the ingredients and make it your own; the possibilities are endless! If you enjoyed this recipe, please share your thoughts in the comments below, and be sure to share it with fellow food lovers. Happy cooking!
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Mexican Street Corn Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Mexican Street Corn Shrimp is a vibrant dish combining sweetness of corn and succulent shrimp.
Ingredients
- 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)
- 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
- ⅓ cup crumbled cotija or queso fresco
- ¼ cup chopped cilantro
- Tortillas, rice, or chips for serving
Instructions
- To kick off this tantalizing recipe, start by patting the shrimp dry using paper towels. This ensures they’ll sear beautifully in the pan. Then, generously season the shrimp with salt, pepper, and half of the chili powder.
- Heat the olive oil in a large skillet over medium-high heat. Once it shimmers, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on one side, then flip and cook the other side for another 2-3 minutes until the shrimp are pink and cooked through.
- In the same skillet, add the butter and allow it to melt. Toss in the corn kernels and allow them to cook for 3-4 minutes, stirring occasionally.
- Add the minced garlic and diced jalapeño (if you’re using it) to the skillet with the corn. Stir them in and cook for another minute.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, remaining chili powder, cumin, and smoked paprika. Season it with salt and pepper to taste.
- Return the cooked shrimp to the skillet with the corn mixture. Pour the creamy sauce over it and toss everything gently until well-coated and heated through.
- Remove the skillet from heat and sprinkle the crumbled cotija cheese and freshly chopped cilantro on top. Serve immediately.
Notes
For best flavor, use fresh corn when in season, but frozen corn works perfectly as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 890 mg
- Protein: 36 g