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A vibrant plate of grilled Mexican street corn and shrimp, ready to be served.

Mexican Street Corn and Shrimp

This recipe combines the vibrant flavors of Mexican street corn with succulent shrimp for a delicious and easy-to-make dish. It's perfect for a quick weeknight meal or a flavorful appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Mexican Street Corn
  • 3 cups corn kernels (fresh or frozen)
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream or Mexican crema
  • 1/4 cup cotija cheese, crumbled
  • 1 lime, juiced
  • 1/2 tsp chili powder
  • 2 tbsp fresh cilantro, chopped
For Serving (optional)
  • lime wedges
  • extra cotija cheese
  • chopped cilantro

Equipment

  • Large bowl
  • Large skillet

Method
 

Cook the Shrimp
  1. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until well coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
Prepare the Mexican Street Corn
  1. In the same skillet, or a separate one, add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until slightly charred.
  2. While the corn cooks, in a medium bowl, combine mayonnaise, sour cream, crumbled cotija cheese, lime juice, and chili powder. Stir until well combined.
Combine and Serve
  1. Add the charred corn to the mayonnaise mixture and stir to coat evenly. Stir in the chopped fresh cilantro.
  2. Serve the Mexican street corn as a base with the cooked shrimp on top. Garnish with additional lime wedges, cotija cheese, and cilantro if desired.

Notes

For extra heat, add a pinch of cayenne pepper to the shrimp seasoning or a dash of hot sauce to the street corn mixture. If using frozen corn, thaw it first for best results.