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
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.
Notes
- Add diced jalapeño or hot sauce for extra heat.
- Use Greek yogurt in place of sour cream for a lighter option.
- Serve as taco filling, over rice, or with tortillas for variety.
- Thaw and pat dry frozen shrimp before cooking for best texture.
- Reheat gently in a skillet to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
