This Mexican Street Corn and Shrimp is a quick and flavorful one-pan dinner featuring juicy seasoned shrimp, sweet corn, and a creamy, cheesy sauce inspired by classic Mexican street corn (elote). Finished with cotija cheese, fresh cilantro, and a squeeze of lime, it’s perfect for busy weeknights and ready in about 30 minutes.
Mexican Street Corn and Shrimp
Ingredients
Method
- Pat the shrimp dry with paper towels.
- In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Heat a large skillet over medium-high heat.
- Cook the shrimp for 2 to 3 minutes per side until pink and cooked through. Remove to a plate.
- Reduce the heat to medium.
- Melt the butter in the same skillet.
- Add the onion and cook for about 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the corn and cook for 4 to 5 minutes, stirring occasionally.
- Pour in the heavy cream and stir in the sour cream and mayonnaise until smooth.
- Mix in the Monterey Jack cheese and cotija cheese.
- Season with chili powder and smoked paprika.
- Stir until the cheese has melted into a creamy sauce.
- Return the shrimp to the skillet.
- Add the lime juice and gently stir everything together.
- Garnish with extra cotija cheese, chopped cilantro, and lime wedges before serving.
Notes
- Frozen corn works well if fresh isn’t available.
- Do not overcook the shrimp or they may become rubbery.
- Fresh lime juice gives the best flavor.
- Cotija cheese adds the classic street corn taste.
- Stir the cheese in over medium-low heat to keep the sauce smooth.
Variations
- Add diced jalapeños for extra spice.
- Use chicken instead of shrimp.
- Mix in black beans for a heartier meal.
- Substitute queso fresco if cotija isn’t available.
- Serve over rice or cauliflower rice.
Serving Suggestions
- Cilantro lime rice
- Warm flour tortillas
- Tortilla chips
- Avocado slices
- Fresh tomato salad
- Grilled vegetables
Tips
- Pat the shrimp dry before seasoning for better browning.
- Freshly grate the cheese for the smoothest sauce.
- Taste and adjust the lime juice before serving.
- Add a splash of milk if the sauce becomes too thick.
- Garnish just before serving for the freshest flavor.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings
Serves: 4
Nutrition Information (Approximate Per Serving)
- Calories: 610
- Protein: 34g
- Carbohydrates: 24g
- Fat: 42g
- Sodium: 890mg
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before seasoning and cooking for the best texture.
What is cotija cheese?
Cotija is a crumbly Mexican cheese with a salty flavor that is commonly used on Mexican street corn. If you can’t find it, queso fresco or feta cheese can be used as substitutes.
Can I make this ahead of time?
The creamy corn mixture can be made ahead and refrigerated. Cook the shrimp fresh and stir them into the reheated sauce just before serving.
Is this recipe spicy?
It has a mild kick from the chili powder and smoked paprika. For extra heat, add cayenne pepper or diced jalapeños.
What should I serve with Mexican Street Corn and Shrimp?
It pairs wonderfully with rice, tortillas, tortilla chips, roasted vegetables, or a crisp green salad for a complete meal.
Can I store leftovers?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if needed.
Conclusion
Mexican Street Corn and Shrimp combines juicy, perfectly seasoned shrimp with creamy, cheesy street corn in one easy skillet meal. It’s rich, colorful, and packed with bold flavors that make it perfect for weeknight dinners, family meals, or entertaining guests.
