This Easy Mexican Street Corn and Shrimp dish is bursting with flavor! Juicy shrimp, sweet corn, and a zesty lime dressing come together for a tasty meal that’s perfect for any day.
Add a sprinkle of cheese and cilantro for that extra yum factor! I love serving it with crunchy tortillas on the side—trust me, you’ll want seconds! 🌽🦐
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this recipe, but feel free to use frozen shrimp—just make sure they are thawed completely. If you’re avoiding shrimp, grilled chicken or cooked corn can be a delicious plant-based option.
Corn: Fresh corn is great for this dish, but you can also use canned or frozen corn if you can’t find fresh. The flavor will vary a little, but you’ll still end up with a yummy dish!
Cotija Cheese: This cheese adds wonderful saltiness and creaminess. If you can’t find Cotija, you can substitute feta or even Parmesan. Just adjust the amount based on your taste preference.
Mayonnaise and Sour Cream: For a healthier option, Greek yogurt can replace both while still providing creaminess. You can also mix half of each for a balanced flavor.
How Do You Get the Perfect Char on Corn?
Charring corn adds depth and a nice smokiness to your dish. To get that perfect char, follow these steps:
- Make sure your skillet or grill pan is hot before adding the corn. This helps lock in the flavors.
- Toss the corn lightly in oil to help it brown evenly. Keep an eye on it as it cooks.
- Allow corn to cook undisturbed for a few minutes before turning. This helps form a nice char.
- Roast for about 3-4 minutes on each side until you get those lovely charred spots.
Remember, a bit of patience while cooking goes a long way! With these tips, you’ll have deliciously sweet and smoky corn for your dish.
How to Make Easy Mexican Street Corn and Shrimp
Ingredients You’ll Need:
For the Dish:
- 1 lb large shrimp, peeled and deveined
- 2 ears of corn, kernels cut off (about 2 cups) and some whole small corn sections for roasting
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese (or queso fresco)
- 1 lime, zest and juice
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup fresh cilantro leaves, chopped
- Lime wedges, for garnish
How Much Time Will You Need?
This dish takes approximately 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and then around 20 minutes cooking. Perfect for a quick and satisfying dinner any night of the week!
Step-by-Step Instructions:
1. Preparing the Corn:
Start by preheating a grill pan or skillet over medium-high heat. Take your corn kernels and whole corn sections, brushing them lightly with 1 tablespoon of olive oil. Once the pan is hot, add the corn and char it nicely. You want those kernels to get a lovely blistered look, so let them cook for about 3-4 minutes on each side. Once done, remove them from heat and set aside.
2. Seasoning and Cooking the Shrimp:
In a bowl, toss the shrimp with the chili powder, smoked paprika, ground cumin, salt, pepper, and the remaining tablespoon of olive oil until they’re all well coated. Heat the same skillet over medium-high heat, and place the shrimp in a single layer. Cook them for about 2-3 minutes on each side until they turn opaque and are fully cooked. Once they’re done, take them out and set aside.
3. Making the Creamy Sauce:
Now, let’s whip up the creamy sauce! In a separate bowl, combine the mayonnaise, sour cream, lime juice, lime zest, minced garlic, and cayenne pepper (if you like it spicy). Add in half of the crumbled Cotija cheese. Mix everything together well, taste it, and adjust the flavor with more salt, pepper, or lime juice if needed.
4. Combining Everything:
Return the skillet to medium heat and add the charred corn kernels into the pan along with your creamy sauce. Stir to combine and warm through everything nicely. Then, gently add your cooked shrimp back into the skillet, giving everything a good mix. Top with the remaining Cotija cheese and sprinkle fresh cilantro to enhance the flavor.
5. Serving:
It’s time to serve! Garnish your dish with fresh lime wedges and extra cilantro leaves for a pop of color. Enjoy your delicious Easy Mexican Street Corn and Shrimp right away, reveling in the smoky, creamy, and zesty blend—perfect for any meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before using them. The best way to thaw is to place them in the refrigerator overnight or submerge them in a sealed bag in cold water for about 30 minutes before cooking. Pat them dry before seasoning.
How Can I Make This Recipe Spicier?
If you want to amp up the heat, you can add more cayenne pepper or mix in diced jalapeños with the shrimp. For a smoky flavor, consider using chipotle powder instead of chili powder. Adjust to your heat preference!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. You may want to add a splash of lime juice to freshen it up!
Can I Make This Dish Vegetarian?
Yes! You can substitute the shrimp with grilled vegetables or chickpeas for a hearty vegetarian option. Simply season the veggies with the same spices and follow the cooking instructions for the charred corn and sauce!
