Description
This vibrant Mexican Street Corn and Shrimp dish combines sweet corn and succulent shrimp with indulgent flavors, perfect for a summer meal or a fun gathering.
Ingredients
Fresh corn kernels (about 4 cups from 4-5 ears)
Mexican crema or sour cream
Mayonnaise
Cotija cheese
Fresh lime juice
Lime zest
Large shrimp (21-25 count)
Garlic
Cumin
Paprika
Cayenne pepper
Chili powder
Fresh cilantro
Jalapeños
Red onion
Instructions
- Start by grilling or boiling the corn until tender, then cut the kernels off the cob into a mixing bowl.
- In a separate bowl, mix fresh corn with Mexican crema (or sour cream) and mayonnaise, then add cotija cheese, lime juice, and lime zest.
- Season the corn mixture with chili powder, chopped cilantro, diced jalapeños, and red onion. Stir well to combine.
- Peel and devein the shrimp, then toss them with minced garlic, cumin, paprika, and cayenne pepper for added heat.
- Cook the seasoned shrimp in a skillet over medium-high heat until they turn pink and opaque, about 3-4 minutes per side.
- Serve the shrimp on top of the corn mixture or mix them together and garnish with additional lime and cilantro.
Notes
For a spicier version, increase the amount of jalapeños and cayenne pepper. This dish can be served warm or at room temperature.
- Prep Time: 20
- Cook Time: 30
- Category: Main Dish
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Protein: 22g
Keywords: Mexican Street Corn, Shrimp, Street Food, Corn Recipe, Shrimp Recipe