Mexican Street Corn and Shrimp

The combination of smoky, charred corn and succulent shrimp is a match made in heaven. The sweet, slightly smoky flavor of the corn mingles beautifully with the savory, juicy shrimp, creating a bite that’s packed with flavor in every mouthful. To really elevate this dish, the bright tang of lime and the creamy richness of the mayo-based sauce tie everything together, adding that perfect balance of richness and freshness. You’ll notice how the chili powder brings just the right amount of heat to warm up the taste buds without overpowering the other flavors.

And let’s not forget the sprinkle of cotija cheese—it’s a game-changer! Its salty, crumbly texture contrasts so nicely with the other elements, making each bite even more satisfying. The crunch from the grilled corn, the delicate shrimp, and that creamy sauce all work together in such a delightful harmony that you’ll find yourself going back for more. It’s a street food staple, but now it’s your own little fiesta in a bowl.

The beauty of this dish is its versatility too—whether you’re serving it as a starter at a summer BBQ or as a main course on taco night, it’s sure to steal the show. If you’ve got some extra corn or shrimp on hand, don’t hesitate to turn this into a fun, quick weeknight meal that’s bursting with flavor. The best part? It’s the kind of dish that gets everyone talking, sharing their favorite toppings or little tweaks they’ve made to make it their own. It’s all about sharing flavors, and I’m sure you’ll find your perfect combination with this one!

Key Ingredients in Mexican Street Corn and Shrimp

When it comes to creating the vibrant and mouthwatering flavors of Mexican street corn and shrimp, the secret lies in the key ingredients that come together to form this delectable dish. Each component plays a crucial role in building layers of taste and texture that will have you craving more with every bite.

• Corn Kernels: The star of the show, corn kernels bring a sweet, smoky flavor with a satisfying crunch. Grilling the corn adds a charred complexity to the dish, making it a perfect match for the succulent shrimp.
• Shrimp: These juicy morsels soak up the flavors of the spices and seasoning beautifully, adding a savory element to the dish. Their tender texture pairs wonderfully with the grilled corn for a delicious combination of land and sea.
• Olive Oil: Used for cooking the shrimp and corn, olive oil adds a subtle fruity note and helps achieve a nice sear and caramelization on the ingredients.
• Chili Powder: This spice brings a gentle heat that enhances the overall flavor profile without overpowering the dish, giving it a warm and zesty kick.
• Smoked Paprika: Adding a deep, smoky aroma and flavor, smoked paprika elevates the dish with its rich and earthy undertones.
• Garlic Powder: A staple in Mexican cuisine, garlic powder infuses a mellow garlic flavor throughout the dish, enhancing its savory elements.
• Cumin: The warm, earthy notes of cumin complement the other spices and add a distinct depth of flavor to the dish.
• Salt and Black Pepper: These basic seasonings boost the overall taste of the dish, harmonizing the flavors and bringing out the natural sweetness of the corn and shrimp.
• Mayonnaise: The creamy base of the sauce, mayonnaise adds richness and a luxurious texture, while also balancing the heat from the spices.
• Sour Cream: Providing a tangy contrast to the mayo, sour cream adds a refreshing element to the sauce, contributing to its velvety consistency.
• Lime Juice: The bright acidity of lime juice cuts through the richness of the sauce, adding a vibrant citrusy flavor that ties all the components together.
• Cotija Cheese: This crumbly, salty cheese tops off the dish with its unique texture and tangy taste, providing a savory finish that completes the flavor profile.
• Fresh Cilantro: Adding a burst of freshness, chopped cilantro lends a herbaceous brightness to the dish, enhancing its overall aroma and visual appeal.
• Butter: Used for cooking the shrimp, butter adds a rich and luscious flavor that enhances the succulence of the seafood.
• Lime Wedges: Served as a garnish, lime wedges offer a final touch of acidity and freshness, allowing diners to customize their dish with a squeeze of citrus before indulging.

How to Make Mexican Street Corn and Shrimp

Serving Suggestions for Mexican Street Corn and Shrimp

Now that you’ve mastered the art of crafting this flavorful Mexican street corn and shrimp dish, it’s time to think about how you can elevate the experience even further with creative serving ideas. Here are three ways to present and enjoy this delectable dish:

• Taco Night Fiesta: Transform your Mexican street corn and shrimp into a fun and interactive taco night spread. Set out warm tortillas, avocado slices, diced tomatoes, and shredded lettuce alongside the corn and shrimp mixture. Let your guests build their own tacos, allowing everyone to customize their meal to their liking. Don’t forget to pair these tasty tacos with a side of crunchy tortilla chips and homemade salsa for an authentic and festive touch.
• Fresh and Flavorful Bowl: For a lighter option that’s bursting with fresh flavors, consider serving the Mexican street corn and shrimp over a bed of crisp lettuce or mixed greens. Drizzle some extra lime juice over the top for an added burst of citrus, and sprinkle with additional cilantro and cotija cheese to enhance the presentation. This bowl not only looks stunning but also offers a refreshing twist on the classic street food favorite.
• Party Appetizer Platter: Impress your guests at your next gathering by turning this dish into a show-stopping appetizer platter. Pile the seasoned corn and shrimp mixture onto crispy tortilla chips or mini tostadas, then top each bite with a dollop of the creamy mayo sauce and a sprinkle of cotija cheese. Garnish with lime wedges and fresh cilantro for a colorful and irresistible appetizer that will disappear in minutes. This creative presentation is sure to be the talk of the party!

With these serving suggestions, you can take your Mexican street corn and shrimp to the next level, whether you’re hosting a casual family dinner or a festive gathering with friends. Get ready to delight your taste buds and those of your guests with this vibrant and irresistible dish that’s perfect for any occasion.

How to Store Mexican Street Corn and Shrimp

If you’re lucky enough to have leftovers of this vibrant dish, you’ll want to make sure it stays as fresh and flavorful as possible. Storing your Mexican street corn and shrimp properly is key to maintaining its delicious taste. The good news is that it’s relatively easy to store, and with just a little care, you can enjoy it again later.

Start by transferring the leftovers into an airtight container. Make sure to store the corn and shrimp separately from the creamy mayo-based sauce if possible. This will help the sauce maintain its creamy texture and prevent the shrimp from getting too soggy. Both the shrimp and corn will keep in the fridge for up to 2 days, so it’s perfect for a quick meal later in the week. Just make sure to reheat gently to avoid overcooking the shrimp.

If you want to store everything together, be sure to allow the dish to cool completely before sealing it in a container. This will help prevent any condensation inside the container, which can affect the texture of the corn and shrimp. When it’s time to enjoy it again, a quick warm-up in the skillet over medium heat should do the trick. You might want to add a little squeeze of lime to freshen things up and bring that bright citrusy zing back to life.

For longer storage, you could freeze the corn and shrimp mixture for up to 3 months, though I do recommend freezing them without the mayo sauce. The sauce can separate and lose its creamy texture once frozen, so it’s better to add it fresh when reheating. When you’re ready to dig in, thaw the mixture overnight in the fridge and reheat it gently for a satisfying meal that tastes just as good as when it was first made.

Conclusion

And there you have it, a delightful journey into the world of Mexican street corn and shrimp! From the sizzle of the skillet to the vibrant colors on your plate, this dish is a celebration of flavors and textures that will have you coming back for more.

Whether you’re hosting a taco night fiesta, creating a fresh and flavorful bowl, or impressing guests with a party appetizer platter, this recipe is sure to elevate any occasion. With its versatile nature and mouthwatering combination of ingredients, Mexican street corn and shrimp is a dish that brings people together to share and enjoy delicious flavors.

Remember, you can always save this article for later by printing it out or bookmarking it for easy reference. If you have any comments, questions, or feedback on the recipe, or if you need any help making it, feel free to reach out. I’m here to help you create delicious moments in your kitchen and savor every bite of this amazing dish. Enjoy the culinary adventure, and happy cooking!

Print Recipe

Mexican Street Corn and Shrimp

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Calories: 380

Description

Grilled shrimp paired with smoky, charred corn, all smothered in creamy, tangy mayo, a sprinkle of chili powder, and a dash of lime. This Mexican street corn and shrimp combo is a fiesta of bold, savory, and zesty flavors in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups corn kernels

• 1 pound shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ¹⁄₂ teaspoon garlic powder

• ¹⁄₂ teaspoon cumin

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₄ cup mayonnaise

• ¹⁄₄ cup sour cream

• 1 tablespoon lime juice

• ¹⁄₄ cup cotija cheese, crumbled

• ¹⁄₄ cup fresh cilantro, chopped

• 1 tablespoon butter

• 1 lime, cut into wedges

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Once the oil is hot, add the shrimp to the skillet in a single layer.
3. Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque.
4. Remove the shrimp from the skillet and set them aside on a plate.
5. In the same skillet, melt the butter over medium heat.
6. Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until the corn is lightly browned and caramelized.
7. While the corn cooks, prepare the seasoning mixture by combining the chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
8. Once the corn is browned, sprinkle the seasoning mixture over the corn and toss to coat evenly.
9. Stir the corn occasionally to ensure the seasoning is evenly distributed.
10. Add the cooked shrimp back into the skillet with the corn and stir gently to combine.
11. In a separate bowl, mix together the mayonnaise, sour cream, and lime juice until smooth.
12. Drizzle the mayonnaise mixture over the corn and shrimp, then toss to coat everything evenly.
13. Sprinkle the cotija cheese over the top of the mixture, followed by the chopped fresh cilantro.
14. Give everything one last gentle toss to combine.
15. Serve the Mexican street corn and shrimp on a platter or individual plates.
16. Garnish with lime wedges on the side for squeezing over the dish.

Note

• Make sure to cook the shrimp in a single layer in the skillet to ensure even cooking.
• Adjust the seasoning to taste by adding more chili powder or lime juice if desired.
• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture.
• Feel free to grill the corn on the cob instead of using corn kernels for a smokier flavor.
• Substitute cotija cheese with feta or parmesan if needed.

Keywords: Mexican Street Corn Shrimp recipe, Mexican street corn with shrimp, shrimp and corn street food, grilled shrimp and street corn, Mexican corn and shrimp salad