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A vibrant plate of Mexican street corn and shrimp, garnished with fresh cilantro

Best way to grow perfect Mexican Street Corn and Shrimp. Mexican Street Corn and Shrimp

This recipe combines the smoky sweetness of Mexican street corn with succulent shrimp for a flavorful and satisfying meal. It's an ideal dish for a vibrant weeknight dinner or a lively gathering with friends.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Mexican Street Corn
  • 4 ears of corn, husked fresh or frozen
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese, crumbled
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
For the Shrimp
  • 1 lb large shrimp, peeled and deveined about 1 pound
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For Serving
  • lime wedges

Equipment

  • Grill or Large Skillet
  • Large Bowl
  • Knife
  • Cutting Board

Method
 

Cooking the Corn
  1. Grill or pan-fry the husked corn for 10-15 minutes, rotating occasionally, until tender and lightly charred.
  2. Alternatively, boil the corn for 5-7 minutes until tender.
Preparing the Mexican Street Corn Mixture
  1. Once cooked, cut the kernels from the cobs and transfer them to a large bowl.
  2. Add mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and smoked paprika to the bowl.
  3. Stir everything together until the corn is evenly coated.
Cooking the Shrimp
  1. In a separate bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, cumin, salt, and black pepper.
  2. Heat a large skillet or grill pan over medium-high heat.
  3. Add the seasoned shrimp to the hot pan and cook for 2-3 minutes per side, or until they turn pink and opaque.
Serving
  1. Divide the Mexican street corn mixture among serving plates.
  2. Top each serving with the cooked shrimp.
  3. Garnish with fresh cilantro and a lime wedge.

Notes

For extra heat, add a pinch of cayenne pepper to the corn mixture. You can also substitute cotija cheese with feta cheese if cotija is unavailable.