Name: Mexican Street Corn And Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp cumin; Salt and black pepper to taste; 2 tbsp butter; 3 cups corn kernels (fresh or frozen); 2 cloves garlic, minced; 2 tbsp mayonnaise; 2 tbsp sour cream or Greek yogurt; 1 tbsp fresh lime juice; 1/4 cup cotija cheese or feta cheese, crumbled; 2 tbsp fresh cilantro, chopped

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I love making this Mexican street corn and shrimp dish when I want something bold, colorful, and full of vibrant flavor. The smoky shrimp paired with creamy, tangy street corn creates a combination that feels fresh, indulgent, and incredibly satisfying. I usually make this when I’m craving something fun and comforting that still feels light and summery.

I enjoy how this dish brings together juicy shrimp, charred corn, and classic street corn toppings into one easy meal. It works beautifully as a main dish or even as a shareable platter for casual gatherings.

Why You’ll Love This Recipe

I like this recipe because it’s quick to make and packed with big flavors. The shrimp cook fast and stay tender, while the street corn adds creaminess, crunch, and a little heat. I also love how versatile it is, since I can serve it on its own, over rice, or tucked into tacos. Mexican Street Corn And Shrimp

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Large shrimp, peeled and deveined
Corn kernels, fresh or frozen
Olive oil
Butter
Garlic
Chili powder
Smoked paprika
Cumin
Salt
Black pepper
Mayonnaise
Sour cream or Greek yogurt
Lime juice
Cotija cheese or feta cheese
Fresh cilantro

Directions

I start by seasoning the shrimp with olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. I heat a skillet over medium-high heat and cook the shrimp for about 2 to 3 minutes per side until pink and cooked through. I remove them from the pan and set them aside.

In the same skillet, I melt butter and sauté the corn until lightly charred and golden. I add the garlic and cook briefly until fragrant. I stir in mayonnaise, sour cream, and lime juice, mixing until the corn is well coated and creamy.

I return the shrimp to the pan and gently toss everything together. I finish by sprinkling cotija cheese and fresh cilantro over the top before serving.

Servings And Timing

I usually get 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes

Variations

I sometimes add diced jalapeño for extra heat or a dash of hot sauce for more spice. When I want a lighter version, I reduce the mayonnaise and use more Greek yogurt. I also enjoy serving this as a taco filling or over cilantro lime rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet to keep the shrimp tender. I avoid microwaving for too long so the shrimp don’t become rubbery. Mexican Street Corn And Shrimp

FAQs

Can I Use Frozen Shrimp?

I use frozen shrimp often, and I just make sure they’re fully thawed and patted dry before cooking.

What Kind Of Corn Works Best?

I like fresh corn when it’s in season, but frozen corn works perfectly year-round.

Is This Dish Spicy?

I find it mildly spicy, but I can easily adjust the heat with more or less chili powder.

Can I Make This Ahead Of Time?

I prefer making it fresh, but I sometimes prep the sauce and season the shrimp ahead to save time.

What Can I Serve With This?

I enjoy serving it with rice, tortillas, or a simple green salad.

Conclusion

I love this Mexican street corn and shrimp recipe because it’s bold, creamy, and packed with flavor in every bite. It’s quick, versatile, and always feels like a fun upgrade from everyday dinners, making it a recipe I come back to again and again.

Mexican Street Corn And Shrimp

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Skillet
Cuisine: Mexican-Inspired
Diet: Gluten Free

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Description

Mexican Street Corn and Shrimp is a bold, flavorful dish featuring smoky, spiced shrimp tossed with creamy, tangy street corn. It’s fresh, fun, and perfect for a quick dinner or festive gathering.

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
Salt and black pepper to taste
2 tbsp butter
3 cups corn kernels (fresh or frozen)
2 cloves garlic, minced
2 tbsp mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp fresh lime juice
1/4 cup cotija cheese or feta cheese, crumbled
2 tbsp fresh cilantro, chopped

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Instructions

In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, salt, and black pepper.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, melt butter. Add corn and sauté until lightly charred, about 5–7 minutes.
Add garlic and cook for 30 seconds until fragrant.
Stir in mayonnaise, sour cream, and lime juice. Mix well until the corn is creamy and coated.
Return shrimp to the skillet and gently toss everything together.
Sprinkle with cotija cheese and fresh cilantro. Serve immediately.