This dish features tender shrimp tossed in a creamy sauce inspired by Mexican street corn. It’s rich, cheesy, and sprinkled with spices that give it a fun kick!
I love how quick this meal comes together. It’s perfect for a busy weeknight, and it’s hard not to smile with those tasty flavors dancing on your plate! 🌽🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are great for this dish. You can also use medium-sized shrimp or even thawed frozen shrimp. Just be sure to adjust the cooking time slightly; frozen shrimp may take a minute longer.
Corn: Fresh corn is best for that sweet crunch. If you can’t find fresh, canned or frozen corn works too. Just drain canned corn well, and if using frozen, thaw and pat it dry.
Cotija Cheese: This adds creamy, salty flavor. Feta is a good substitute if necessary. You could also use shredded Monterey Jack cheese for a milder taste.
Mayonnaise: Traditional mayonnaise adds richness. If you’re looking for a lighter option, consider Greek yogurt, which also gives a slight tang.
How Do I Cook the Shrimp Perfectly?
Cooking shrimp can be tricky, but it’s important to keep an eye on them. They cook quickly, and overcooking can make them rubbery.
- Heat your skillet to medium-high before adding the shrimp for a good sear.
- Cook for about 2 minutes on each side until they turn pink and opaque. They should be firm, not mushy – use your senses!
What’s the Best Way to Get Creamy Corn Sauce?
The corn sauce is key to this dish! Start by charring the corn until you see a few brown spots; this adds depth to the sauce.
- Add garlic just before the sauce ingredients to avoid burning. That bright garlic flavor is a perfect match!
- Combine the mayo and sour cream over medium heat, stirring until creamy but not boiling. This will keep it smooth!
- Adjust seasoning by tasting before serving; balance is key with spices and cheese.
Easy Shrimp with Creamy Mexican Street Corn Sauce
Ingredients You’ll Need:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp olive oil or vegetable oil
- For the Sauce:
- 2 ears fresh corn, kernels cut off (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1/2 cup mayonnaise (preferably Mexican crema if available)
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice, plus extra lime wedges for serving
- 1/4 tsp cayenne pepper (optional, for added heat)
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare and cook. It’s quick, easy, and packed full of flavor, making it perfect for a weeknight meal that everyone will love!
Step-by-Step Instructions:
1. Season the Shrimp:
Start by placing the shrimp in a medium bowl. Add chili powder, smoked paprika, cumin, salt, and pepper. Toss everything together until the shrimp are well coated in the spices. This will give your shrimp a delicious flavor!
2. Cook the Shrimp:
Heat 1 tablespoon of olive or vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp to the skillet. Cook for about 2 minutes per side, or until the shrimp turn pink and opaque. Once done, remove them from the skillet and set aside.
3. Prepare the Corn:
In the same skillet, add the corn kernels. Cook, stirring occasionally, for about 4-5 minutes until they are lightly charred. This will give them a wonderful smoky flavor!
4. Add the Garlic:
Add the minced garlic to the corn and sauté for another 30 seconds, just until it becomes fragrant. Make sure not to burn the garlic—it should just be lightly cooked!
5. Create the Creamy Sauce:
Lower the heat to medium and stir in the mayonnaise, sour cream, cotija cheese, lime juice, and half of the chopped cilantro. Mix everything together well and gently heat through—just enough to warm it up. Avoid boiling!
6. Combine Shrimp and Sauce:
Return the cooked shrimp back into the skillet. Toss gently to coat the shrimp in the creamy corn sauce. Let everything warm together for another 1-2 minutes.
7. Taste and Adjust:
Before serving, taste the sauce and adjust the seasoning with salt, pepper, and cayenne pepper if you like some extra heat.
8. Serve and Enjoy:
Garnish with the remaining cilantro and a sprinkle of crumbled cotija cheese. Serve immediately with lime wedges on the side for that extra zing!
Enjoy your creamy, spicy shrimp, brimming with the delicious flavors of Mexican street corn! It’s sure to be a hit at the dinner table!
FAQ for Easy Shrimp with Creamy Mexican Street Corn Sauce
Can I Use Frozen Shrimp?
Absolutely! Just make sure to thaw your frozen shrimp completely before using them in the recipe. You can thaw them overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging in cold water for about 20-30 minutes.
What If I Don’t Have Cotija Cheese?
No problem! Feta cheese makes a great substitute as it offers a similar salty and creamy flavor. If you want a milder option, you can also use shredded Monterey Jack cheese, which melts nicely into the sauce.
How To Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over medium heat, adding a splash of cream or broth if needed to refresh the creamy texture.
Can I Make This Dish Vegetarian?
Definitely! You can substitute the shrimp with grilled or roasted vegetables like zucchini, bell peppers, or mushrooms. Add the same seasoning and follow the recipe for the sauce, and you’ll have a delicious vegetarian version!
