Name: Mexican Street Corn Shrimp: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Salt and black pepper to taste; 4 ears of corn, husks and silk removed; 1/4 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 1/4 cup crumbled cotija cheese; 2 tablespoons chopped cilantro; 1 lime, cut into wedges; 1 jalapeño, seeded and minced (optional); Hot sauce, to taste (optional)

Mexican Street Corn Shrimp, a vibrant and flavorful dish, is about to become your new obsession! Imagine the sweet, charred kernels of classic elote combined with succulent, perfectly cooked shrimp, all drizzled with a creamy, tangy sauce. Are you drooling yet? I know I am just thinking about it!

Inspired by the beloved Mexican street food, elote, this recipe takes the familiar flavors and elevates them with the addition of protein-packed shrimp. Elote itself has deep roots in Mexican culture, often enjoyed at festivals, markets, and family gatherings. The combination of grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice is a symphony of flavors that has captivated taste buds for generations.

What makes this Mexican Street Corn Shrimp so irresistible? It’s the perfect balance of sweet, savory, spicy, and creamy. The sweetness of the corn complements the delicate flavor of the shrimp, while the chili powder adds a delightful kick. The creamy sauce ties everything together, creating a truly unforgettable culinary experience. Plus, it’s surprisingly easy to make, making it a fantastic option for a quick weeknight dinner or a crowd-pleasing appetizer. Get ready to experience a fiesta of flavors in every bite!

Ingredients:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and black pepper to taste
4 ears of corn, husks and silk removed
1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/4 cup crumbled cotija cheese
2 tablespoons chopped cilantro
1 lime, cut into wedges
1 jalapeño, seeded and minced (optional)
Hot sauce, to taste (optional)

Preparing the Shrimp:

First, let’s get our shrimp ready. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Make sure the shrimp are evenly coated with the spices. This is where the magic happens, so don’t skimp on the seasoning!
Cover the bowl and refrigerate for at least 15 minutes, or up to an hour. This allows the shrimp to marinate and absorb all those delicious flavors. The longer it marinates, the better it will taste!

Grilling the Corn:

While the shrimp is marinating, let’s prepare the corn. Preheat your grill to medium-high heat. If you don’t have a grill, you can also roast the corn in the oven at 400°F (200°C) or even boil it. But grilling gives it that authentic street corn flavor.
Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. You want a nice char on all sides, which adds a smoky sweetness to the corn.
Remove the corn from the grill and let it cool slightly before handling.

Cooking the Shrimp:

Now it’s time to cook the shrimp. You can grill the shrimp on the same grill you used for the corn, or you can cook them in a skillet on the stovetop.
If grilling: Place the marinated shrimp on the grill grates. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become rubbery.
If using a skillet: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Again, don’t overcook!
Remove the shrimp from the grill or skillet and set aside.

Preparing the Mexican Street Corn Sauce:

While the corn and shrimp are cooling slightly, let’s make the creamy, flavorful sauce that makes this dish so special.
In a small bowl, combine the mayonnaise, Mexican crema (or sour cream), crumbled cotija cheese, chopped cilantro, minced jalapeño (if using), and a squeeze of lime juice.
Mix well until everything is evenly combined. Taste and adjust the seasoning as needed. You might want to add a pinch of salt, a dash of hot sauce, or another squeeze of lime juice to your liking.

Assembling the Mexican Street Corn Shrimp:

Now for the fun part assembling our delicious Mexican Street Corn Shrimp!
There are a few ways you can do this. You can either leave the corn on the cob and slather it with the sauce, then top with the grilled shrimp, or you can cut the kernels off the cob and mix everything together in a bowl. I’ll describe both methods.

Method 1: On the Cob

If you’re keeping the corn on the cob, spread a generous amount of the Mexican street corn sauce over each ear of corn. Make sure to get it into all the nooks and crannies between the kernels.
Top each ear of corn with the grilled shrimp. Arrange the shrimp nicely so that each bite is packed with flavor.
Garnish with extra cotija cheese, chopped cilantro, and a squeeze of lime juice.
Serve immediately and enjoy!

Method 2: Off the Cob (Salad Style)

If you prefer a salad-style presentation, carefully cut the corn kernels off the cob using a sharp knife.
In a large bowl, combine the corn kernels, grilled shrimp, and Mexican street corn sauce.
Gently toss everything together until the corn and shrimp are evenly coated with the sauce.
Serve immediately or chill for later.
Garnish with extra cotija cheese, chopped cilantro, and a squeeze of lime juice before serving. You can also add a sprinkle of chili powder or a drizzle of hot sauce for an extra kick.

Serving Suggestions:

This Mexican Street Corn Shrimp is delicious on its own as an appetizer or snack. But it also makes a fantastic main course when served with a side of rice, black beans, or a fresh salad. Here are a few more ideas:

Tacos: Use the Mexican Street Corn Shrimp as a filling for tacos. Serve with warm tortillas, shredded cabbage, and your favorite taco toppings.
Quesadillas: Spread the Mexican Street Corn Shrimp between two tortillas and grill until golden brown and the cheese is melted.
Nachos: Top tortilla chips with the Mexican Street Corn Shrimp, shredded cheese, and your favorite nacho toppings. Bake until the cheese is melted and bubbly.
Bowls: Create a delicious and healthy bowl by combining the Mexican Street Corn Shrimp with quinoa, black beans, avocado, and a drizzle of lime dressing.

Tips and Variations:

Shrimp Size: I prefer using large shrimp for this recipe, but you can use any size you like. Just adjust the cooking time accordingly.
Corn: Fresh corn on the cob is best, but you can also use frozen corn if fresh corn is not available. Just thaw the corn before grilling or cooking.
Cheese: Cotija cheese is a traditional Mexican cheese that is salty and crumbly. If you can’t find cotija cheese, you can substitute queso fresco or feta cheese.
Spice Level: Adjust the amount of jalapeño and hot sauce to your liking. If you prefer a milder dish, omit the jalapeño and use a mild hot sauce.
Vegetarian Option: For a vegetarian version, substitute the shrimp with grilled halloumi cheese or black beans.
Make Ahead: You can prepare the Mexican street corn sauce and marinate the shrimp ahead of time. Store them separately in the refrigerator until ready to use.
Grilling Alternatives: If you don’t have a grill, you can broil the corn and shrimp in the oven. Just be sure to keep a close eye on them to prevent burning.
Add-ins: Feel free to add other vegetables to the Mexican Street Corn Shrimp, such as diced bell peppers, red onion, or avocado.

Nutritional Information (Approximate):

(Per serving, based on 4 servings)

Calories: 350-400
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 20-25g

Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.

Enjoy!

I hope you enjoy this recipe for Mexican Street Corn Shrimp as much as I do! It’s a flavorful, fun, and easy dish that’s perfect for any occasion. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

This isn’t just another shrimp recipe; it’s a vibrant explosion of flavor that will transport you straight to a sun-drenched Mexican street corner! The combination of sweet, juicy shrimp, the smoky char of the grill (or pan!), and that creamy, tangy, spicy Mexican street corn-inspired sauce is simply irresistible. Trust me, once you take a bite, you’ll understand why this Mexican street corn shrimp recipe is an absolute must-try.

But why is it so special? It’s the perfect balance of textures and tastes. The shrimp are tender and succulent, the corn adds a delightful sweetness and crunch, and the cotija cheese provides a salty, crumbly counterpoint. Then there’s the sauce oh, the sauce! It’s a creamy, dreamy blend of mayonnaise, sour cream, lime juice, chili powder, and a touch of garlic that ties everything together in perfect harmony. It’s the kind of sauce you’ll want to lick off your plate (and maybe even your fingers!).

Beyond the incredible flavor, this recipe is also surprisingly versatile. Looking for serving suggestions? I’ve got you covered! These shrimp are fantastic served as an appetizer with tortilla chips for scooping. Imagine a party where everyone is gathered around a bowl of this deliciousness, laughing and enjoying the vibrant flavors. Or, for a more substantial meal, try serving them over a bed of cilantro-lime rice. The rice soaks up all that amazing sauce, creating a truly satisfying and flavorful dish. You could also stuff them into tacos or quesadillas for a fun and easy weeknight dinner. Think of the possibilities!

And speaking of possibilities, don’t be afraid to get creative with variations! If you’re feeling adventurous, add a pinch of cayenne pepper to the sauce for an extra kick. Or, if you prefer a milder flavor, you can reduce the amount of chili powder. You can also experiment with different types of cheese. Queso fresco would be a delicious alternative to cotija. If you don’t have fresh corn on hand, frozen corn works just as well. Just be sure to thaw it completely before grilling or pan-frying. For a vegetarian option, you can easily substitute the shrimp with grilled halloumi cheese or even black beans. The key is to have fun and make it your own!

I truly believe that this Mexican street corn shrimp recipe is a winner. It’s easy to make, packed with flavor, and incredibly versatile. It’s the perfect dish for a summer barbecue, a casual weeknight dinner, or any occasion where you want to impress your friends and family.

So, what are you waiting for? Grab your ingredients, fire up the grill (or heat up your pan), and get ready to experience a taste of Mexico in your own kitchen. I’m confident that you’ll love this recipe as much as I do.

And most importantly, don’t forget to share your experience! I’d love to hear how it turned out for you. Did you make any variations? What did you serve it with? Share your photos and comments on social media using [Your Hashtag Here] so I can see your culinary creations. Happy cooking, and enjoy! Let me know if you have any questions, I’m always happy to help!