If you’re craving a vibrant dish that bursts with flavor and texture, this Mexican Street Corn Shrimp Recipe is going to become your new go-to. Imagine tender shrimp mingling with sweet, slightly charred corn kernels, all coated in a tangy, creamy sauce jazzed up with lime zest and a kick of chili powder. Finished with crumbly cotija cheese and fresh cilantro, this recipe captures the essence of Mexico’s beloved street food while introducing a succulent seafood twist that’s downright irresistible. Whether you’re cooking for family or guests, this lively dish elevates any meal with its balance of heat, creaminess, and freshness.
Ingredients You’ll Need
This Mexican Street Corn Shrimp Recipe relies on straightforward, vibrant ingredients that each bring something special to the plate. From juicy shrimp to the creamy sauce components, these essentials create the perfect harmony of flavors, colors, and textures.
- 1 lb raw shrimp, peeled and deveined: The star protein that cooks quickly and adds a tender, juicy bite.
- 1 lb corn kernels (fresh or frozen): Sweet and crisp, they provide a lovely contrast to the shrimp.
- 2 tbsp butter: Adds richness and helps char the corn beautifully.
- 1 tbsp olive oil or neutral cooking oil: Perfect for sautéing shrimp without overpowering flavors.
- 2 cloves garlic, finely minced: Brings a warm, aromatic depth to the dish.
- 1 small jalapeño, finely diced (optional): For those who want a gentle heat and extra punch.
- ¼ cup mayonnaise: Creates a luscious, creamy base that binds everything together.
- ¼ cup sour cream or Mexican crema: Adds tanginess and smoothness to the sauce.
- Juice of 1 lime: Infuses zesty brightness to brighten up the flavors.
- Zest of 1 lime: Boosts citrus aroma and flavor without adding acidity.
- 1½ tsp chili powder: The signature spice that adds warmth and subtle smokiness.
- 1 tsp ground cumin (optional): Grounds the flavor profile with earthy notes.
- ¼ tsp smoked paprika (optional): Introduces a smoky undertone for depth.
- Salt and pepper, to taste: Enhances and balances all the other flavors.
- ⅓ cup crumbled cotija or queso fresco: Salty, crumbly cheese that finishes the dish with authentic flair.
- ¼ cup chopped cilantro: Offers fresh, herbal brightness to crown the recipe.
- Tortillas, rice, or chips for serving: Choose your favorite vehicle to enjoy this flavorful mix.
How to Make Mexican Street Corn Shrimp Recipe
Step 1: Prepare the Shrimp
Begin by patting your shrimp dry using paper towels; this simple step ensures they sear beautifully rather than steam. Generously season with salt, pepper, and half of your chili powder to infuse that classic Mexican spice right from the start.
Step 2: Cook the Shrimp
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, letting them cook undisturbed for 2 to 3 minutes per side. Watch as they turn a gorgeous pink and curl up perfectly. Once cooked, remove the shrimp to a plate and set aside – but keep the delicious fond in the pan!
Step 3: Prepare the Corn
Into the same skillet, melt the butter, letting it absorb all that shrimp flavor. Toss in the corn kernels and cook, stirring occasionally, for about 3 to 4 minutes. This is when the magic really happens – the corn starts turning golden and slightly charred, giving it a smoky sweetness that’s essential to Mexican street corn.
Step 4: Add Aromatics
Now, add your finely minced garlic and diced jalapeño if you’re using it. Stir them in and cook for another minute until everything smells amazingly fragrant. These little bursts of flavor will build layers of complexity in the dish.
Step 5: Create the Creamy Base
In a small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), lime juice, lime zest, remaining chili powder, cumin, and smoked paprika. Taste and season with a pinch of salt and pepper. This creamy sauce is the heart of the recipe, balancing heat and tang perfectly.
Step 6: Combine Everything
Return the cooked shrimp to the skillet with your beautifully charred corn. Pour the creamy sauce over the top and gently toss everything together to coat every bite. Let it cook together for 1 to 2 minutes just to warm through and marry those flavors.
Step 7: Finish and Serve
Remove from heat and sprinkle liberally with crumbled cotija cheese and freshly chopped cilantro. This finishing touch adds surprise flavors and a burst of color that make every bite delightful. Serve immediately along with warm tortillas, fluffy rice, or crunchy tortilla chips for a feast worthy of any table.
How to Serve Mexican Street Corn Shrimp Recipe
Garnishes
While the cotija cheese and cilantro are classic finishes, feel free to add a sprinkle of extra chili powder or a squeeze of fresh lime juice just before serving. Thin slices of radish or a handful of chopped green onions also make fantastic garnishes, adding fresh crunch and brightness.
Side Dishes
This recipe shines as a standalone dish but pairs beautifully with light sides like cilantro-lime rice, a simple black bean salad, or crisp green salads. The bright, creamy shrimp and corn mixture complements earthy and fresh flavors, making your meal well-rounded and exciting.
Creative Ways to Present
For a fun twist, serve the Mexican Street Corn Shrimp over tostadas or inside warm corn tortillas topped with extra cheese for casual tacos. You can also spoon the mixture over grilled avocado halves or use it as a flavorful filling for stuffed peppers. The possibilities are endless when such a vibrant dish is at hand!
Make Ahead and Storage
Storing Leftovers
Any leftovers of your Mexican Street Corn Shrimp Recipe should be stored in an airtight container in the refrigerator. Because of the creamy sauce, it’s best enjoyed within 2 days to keep flavors fresh and textures just right.
Freezing
This dish is best enjoyed fresh, as freezing can affect the texture of the shrimp and the creamy sauce. However, if you must freeze, transfer leftovers into a freezer-safe container and consume within 1 month. Thaw slowly in the refrigerator before reheating gently.
Reheating
Reheat leftovers in a skillet over medium heat, stirring gently to prevent the shrimp from becoming rubbery. Adding a splash of water or lime juice can help refresh the creamy sauce as it warms. Avoid microwaving to maintain the best texture.
FAQs
Can I use frozen shrimp for the Mexican Street Corn Shrimp Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to achieve that perfect sear and avoid steaming.
Is there a non-spicy version of this recipe?
Yes, simply omit the jalapeño and reduce or skip the chili powder to make this dish milder without sacrificing its creamy, vibrant flavors.
Can I substitute the sour cream with something else?
Sure! If you don’t have sour cream or Mexican crema, plain Greek yogurt is a wonderful alternative that will keep the tangy richness.
What type of cheese can I use if I can’t find cotija?
Queso fresco is a fantastic substitute because it’s also crumbly and mild. You could also crumble feta cheese if necessary, though it’s saltier and less creamy.
How do I make this recipe vegan or vegetarian?
Replace the shrimp with grilled corn and sprouts or crispy tofu, and swap the dairy in the creamy sauce with plant-based alternatives such as vegan mayo and cashew cream to keep the flavors lively and satisfying.
Final Thoughts
This Mexican Street Corn Shrimp Recipe is truly a celebration on a plate, combining the best elements of street food in a dish that feels special yet totally doable any night of the week. I can’t recommend it enough if you want to impress yourself and your loved ones with bold flavors, exciting textures, and a recipe that’s as fun to make as it is to eat. Give it a try and watch it become an instant favorite!
Print
Mexican Street Corn Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Mexican Street Corn Shrimp is a vibrant and flavorful dish combining juicy, seasoned shrimp with charred sweet corn kernels, all coated in a creamy, zesty sauce made from mayonnaise, sour cream, lime, and spices. Finished with crumbly cotija cheese and fresh cilantro, it’s perfect served with tortillas, rice, or chips for a quick and delicious meal bursting with Mexican-inspired flavors.
Ingredients
Shrimp
- 1 lb raw shrimp, peeled and deveined
- Salt and pepper, to taste
- 1½ tsp chili powder, divided
Corn and Aromatics
- 1 lb corn kernels (fresh or frozen)
- 2 tbsp butter
- 2 cloves garlic, finely minced
- 1 small jalapeño, finely diced (optional for heat)
- 1 tbsp olive oil or neutral cooking oil
Creamy Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- Juice of 1 lime
- Zest of 1 lime
- ½ tsp remaining chili powder
- 1 tsp ground cumin (optional)
- ¼ tsp smoked paprika (optional)
- Salt and pepper, to taste
Garnish & Serving
- ⅓ cup crumbled cotija or queso fresco
- ¼ cup chopped cilantro
- Tortillas, rice, or chips for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry using paper towels to remove excess moisture. Season generously with salt, pepper, and half of the chili powder to infuse them with flavor.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Corn: In the same skillet, add butter and let it melt completely. Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until the corn begins to char slightly and develops a golden brown color.
- Add Aromatics: Add the minced garlic and diced jalapeño to the corn. Cook for an additional minute, stirring frequently, until the garlic becomes fragrant but not burnt.
- Create the Creamy Base: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, the remaining chili powder, cumin, and smoked paprika. Season this mixture with salt and pepper to taste for a balanced creamy layer.
- Combine Everything: Return the cooked shrimp to the skillet with the corn mixture. Pour the creamy sauce over the shrimp and corn, gently tossing to coat everything evenly. Cook for 1-2 minutes more to warm through and meld the flavors.
- Finish and Serve: Remove the skillet from heat. Sprinkle the dish with crumbled cotija cheese and freshly chopped cilantro. Serve immediately alongside warm tortillas, over rice, or with tortilla chips for a complete meal experience.
Notes
- For extra heat, include the jalapeño or add a pinch of cayenne pepper.
- Fresh corn kernels will provide more sweetness, but frozen corn works equally well and is convenient.
- Mexican crema can be substituted with sour cream if not available.
- For a dairy-free version, omit cotija cheese and use dairy-free mayo and sour cream alternatives.
- Serve with warm corn tortillas for a classic street corn shrimp taco experience.
