Mexican Street Corn Shrimp

Mexican Street Corn Shrimp

Smoky charred corn and juicy shrimp come together in a tangy, creamy chili-lime sauce.

Total 30 min Makes 4 servings Calories 410/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

This dish takes the smoky, tangy flavors of elote and pairs them with quickly seared shrimp for a weeknight-friendly skillet meal. Charred corn, cotija cheese, and a creamy chili-lime sauce coat tender shrimp in a dish that works as a main course or hearty appetizer. Serve with lime wedges and warm tortillas for a casual dinner.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 3 cups corn kernels, fresh or frozen and thawed
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup cotija cheese, crumbled, plus more for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 limes, one juiced and one cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Pat the shrimp dry and season with half the salt and black pepper.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat. Add the corn and cook, stirring occasionally, until charred in spots, about 7 minutes.

  3. Push the corn to the side of the skillet, add the butter and garlic to the cleared space, and cook until fragrant, about 1 minute.

  4. Add the shrimp to the skillet in a single layer and cook, stirring occasionally, until pink and just opaque throughout, about 4 minutes.

  5. In a small bowl, whisk together the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne, lime juice, remaining salt, and remaining black pepper.

  6. Remove the skillet from heat and pour the sauce over the shrimp and corn, stirring to coat evenly.

  7. Sprinkle with cilantro and additional cotija cheese, then serve warm with lime wedges.

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Rate this recipe

★ 3.3 (1)

Mexican Street Corn Shrimp

This dish takes the smoky, tangy flavors of elote and pairs them with quickly seared shrimp for a weeknight-friendly skillet meal. Charred corn, cotija cheese, and a creamy chili-lime sauce coat tender shrimp in a dish that works as a main course or hearty appetizer. Serve with lime wedges and warm tortillas for a casual dinner.

30 min 4 servings 410 cal

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 3 cups corn kernels, fresh or frozen and thawed
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup cotija cheese, crumbled, plus more for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 limes, one juiced and one cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Pat the shrimp dry and season with half the salt and black pepper.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium-high heat. Add the corn and cook, stirring occasionally, until charred in spots, about 7 minutes.

  3. 3

    Push the corn to the side of the skillet, add the butter and garlic to the cleared space, and cook until fragrant, about 1 minute.

  4. 4

    Add the shrimp to the skillet in a single layer and cook, stirring occasionally, until pink and just opaque throughout, about 4 minutes.

  5. 5

    In a small bowl, whisk together the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne, lime juice, remaining salt, and remaining black pepper.

  6. 6

    Remove the skillet from heat and pour the sauce over the shrimp and corn, stirring to coat evenly.

  7. 7

    Sprinkle with cilantro and additional cotija cheese, then serve warm with lime wedges.