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
Scale
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.
