Description
A vibrant and flavorful Mexican Street Corn Shrimp dish combining juicy sautéed shrimp with charred corn kernels in a creamy, tangy, and mildly spiced sauce. Perfect for a quick 30-minute meal served with tortillas, rice, or chips.
Ingredients
Scale
Shrimp and Corn
- 1 lb raw shrimp, peeled and deveined
- 1 lb corn kernels (fresh or frozen)
- 2 tbsp butter
- 1 tbsp olive oil or neutral cooking oil
- 2 cloves garlic, finely minced
- 1 small jalapeño, finely diced (optional for heat)
Creamy Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- Juice of 1 lime
- Zest of 1 lime
- 1½ tsp chili powder
- 1 tsp ground cumin (optional)
- ¼ tsp smoked paprika (optional)
- Salt and pepper, to taste
Garnish and Serving
- â…“ cup crumbled cotija or queso fresco
- ¼ cup chopped cilantro
- Tortillas, rice, or chips for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season generously with salt, pepper, and half of the chili powder, ensuring they are evenly coated for best flavor.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
- Prepare the Corn: In the same skillet, add butter and let it melt. Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until they begin to char slightly and turn golden brown, enhancing their sweetness and texture.
- Add Aromatics: Add minced garlic and diced jalapeño to the corn and cook for another minute until fragrant, infusing the dish with savory and spicy notes.
- Create the Creamy Base: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, remaining chili powder, cumin, and smoked paprika. Season with salt and pepper to taste, balancing creaminess with bright acidity and spices.
- Combine Everything: Return the cooked shrimp to the skillet with the corn. Pour the creamy sauce over the mixture and toss gently to coat everything evenly. Cook for 1-2 minutes to heat through and meld flavors.
- Finish and Serve: Remove from heat and sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with warm tortillas, over rice, or with tortilla chips for a complete, satisfying meal.
Notes
- If you prefer less heat, omit the jalapeño or use a milder pepper.
- Fresh corn is best for the most authentic flavor, but frozen corn works well too.
- For a dairy-free option, substitute mayonnaise and sour cream with vegan alternatives and use a vegan cheese substitute or skip cheese.
- Adjust chili powder and jalapeño amount based on your spice preference.
- Serve with lime wedges to add extra brightness just before eating.
