Mexican Street Corn Shrimp has become my absolute go-to for a quick and flavorful weeknight meal. I first tasted something similar at a local festival, and the combination of smoky, spicy corn and tender, succulent shrimp was pure magic. It instantly transported me to a vibrant street market, the air thick with delicious aromas. Now, making this easy Mexican street corn shrimp recipe at home brings that same joy and deliciousness right to my kitchen table. The sweet corn, creamy mayonnaise, zesty lime, and perfectly seasoned shrimp create a symphony of flavors and textures that you’ll absolutely adore. Let’s get cooking!
Why You’ll Love This Mexican Street Corn Shrimp
This Mexican street corn shrimp recipe is a winner for so many reasons. Get ready to fall in love with its incredible taste, lightning-fast prep, and wholesome goodness!
- Incredible Flavor Explosion: Experience the irresistible combination of sweet corn, creamy elote-style seasoning, zesty lime, and perfectly cooked shrimp.
- Super Quick Prep: With only 10 minutes of prep time, you can whip up this delicious meal on even the busiest weeknights.
- Healthy and Wholesome: Packed with lean protein from the shrimp and fiber from the corn, it’s a nutritious choice you can feel good about.
- Budget-Friendly: Using common ingredients, this dish offers amazing flavor without breaking the bank, making it a fantastic easy Mexican street corn shrimp option.
- Family-Friendly Appeal: The sweet corn and mild spice make this shrimp Mexican corn salad a hit with both kids and adults.
- Versatile Serving: Enjoy it as a main dish, a side, or even stuffed into tacos for a complete Mexican street corn shrimp tacos experience.
- Vibrant and Colorful: It’s a feast for the eyes as well as the palate, adding a beautiful splash of color to your table.
Ingredients for Mexican Street Corn Shrimp
Gathering these fresh ingredients is the first step to creating an amazing Mexican street corn shrimp recipe. The quality of each component really shines through in this dish.
- 1 pound large shrimp, peeled and deveined – plump and juicy, they cook up in minutes.
- 4 ears fresh corn, husked – the star of our elote seasoning, providing sweetness and texture.
- 1 tablespoon olive oil – for getting a perfect sear on our ingredients.
- 2 tablespoons mayonnaise – this creates that signature creamy, rich coating reminiscent of elote.
- 1/2 cup crumbled cotija cheese – a salty, crumbly cheese that’s traditional for Mexican street corn.
- 1/4 cup fresh cilantro, chopped – adds a bright, herbaceous freshness to the shrimp Mexican corn salad.
- 1 lime, zested and juiced – essential for that zesty, tangy kick that balances the richness.
- 2 teaspoons chili powder – for warmth and a bit of smoky heat.
- 1 teaspoon garlic powder – boosts the savory notes.
- Salt and pepper to taste – to enhance all the flavors.
- Optional: Sliced jalapeños for heat – if you like your street corn flavored shrimp with an extra kick.
How to Make Mexican Street Corn Shrimp
Get ready to create a flavor explosion with this incredibly easy Mexican street corn shrimp recipe. It comes together in under 30 minutes, making it perfect for any night of the week. The combination of sweet corn, zesty lime, and perfectly seasoned shrimp is simply irresistible!
Cooking the Corn
First, we’ll prepare the star of our dish: the corn. Boil 4 ears of fresh corn, husked, in generously salted water for about 5-7 minutes, just until tender and bright yellow. Once cooked, let them cool just enough so you can handle them. Carefully slice the kernels right off the cob into a medium-sized bowl. You want to capture all those sweet, juicy kernels for our shrimp Mexican corn salad.
Preparing the Shrimp
Now for the succulent shrimp! In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. While the pan heats, season 1 pound of large shrimp, peeled and deveined, with 2 teaspoons chili powder, 1 teaspoon garlic powder, and a good pinch of salt and pepper. Once the oil is hot, add the seasoned shrimp to the skillet in a single layer. Cook for just 3-5 minutes, flipping halfway through, until they turn beautifully pink and opaque. Don’t overcook them – we want them tender and juicy for our elote shrimp recipe!
Combining the Flavors
It’s time to bring everything together for the ultimate Mexican grilled corn shrimp experience! In the same skillet you used for the shrimp (no need to wash it!), add the corn kernels you sliced off the cob. Stir in 2 tablespoons of mayonnaise, the juice and zest from 1 lime, and 1/4 cup chopped fresh cilantro. Cook, stirring gently, for about 2-3 minutes until everything is heated through and nicely coated. Gently fold in the cooked shrimp. Mix until everything is just combined and warmed. Sprinkle with 1/2 cup crumbled cotija cheese and taste, adjusting salt and pepper if needed. Serve this delicious street corn flavored shrimp immediately!
Pro Tips for the Best Mexican Street Corn Shrimp
Want to elevate your Mexican street corn shrimp game? These little tricks will make your shrimp Mexican corn salad absolutely unforgettable. Trust me, these tips are game-changers!
- Char the Corn: For an authentic street corn flavor, grill or broil the corn until lightly charred before cutting off the kernels. This adds a wonderful smoky depth to your Mexican grilled corn shrimp.
- Don’t Overcook Shrimp: Shrimp cook incredibly fast! Keep a close eye on them and remove them from the heat as soon as they turn pink to ensure they stay tender and juicy.
- Fresh is Best: Using fresh lime juice, zest, and cilantro makes a huge difference in the brightness and overall flavor of your spicy Mexican shrimp corn.
- Balance the Heat: Taste as you go and adjust the chili powder and optional jalapeños to your preferred level of spice. This quick Mexican street corn shrimp is flexible!
What’s the secret to perfect Mexican Street Corn Shrimp?
The magic lies in building layers of flavor. Charring the corn and using fresh lime, cilantro, and quality chili powder creates that authentic elote shrimp recipe taste. Don’t skip the cotija cheese!
Can I make Mexican Street Corn Shrimp ahead of time?
Yes, you can! Prepare the corn mixture (steps 1 and 4, minus the shrimp) and store it in an airtight container in the refrigerator for up to 2 days. Cook the shrimp just before serving and combine everything. This makes it a fantastic quick Mexican street corn shrimp option for meal prep. For more meal prep ideas, check out these quick and easy recipes.
How do I avoid common mistakes with Mexican Street Corn Shrimp?
The biggest pitfall is overcooking the shrimp – they’ll become rubbery. Also, ensure your corn is cooked until tender, not mushy. Finally, don’t skimp on the lime and cilantro; they are key to the vibrant flavor of this corn and shrimp Mexican style dish. Learn more about flavor pairing to enhance your cooking.
Best Ways to Serve Mexican Street Corn Shrimp
This vibrant Mexican street corn shrimp is incredibly versatile! It’s fantastic on its own as a light main course, offering a complete flavor profile with the sweet corn and savory shrimp. For a heartier meal, consider serving it as a topping for a flavorful Mexican street corn shrimp bowl. Imagine a base of fluffy cilantro-lime rice or quinoa topped with this delicious mixture. It also makes an amazing filling for Mexican street corn shrimp tacos, especially when paired with a dollop of crema or a sprinkle of extra cotija cheese and a side of black beans. For more taco inspiration, explore these taco recipes.
Nutrition Facts for Mexican Street Corn Shrimp
This vibrant dish is not only delicious but also offers a good nutritional profile. Enjoying this Mexican street corn shrimp recipe can be part of a balanced diet. Each serving of this easy Mexican street corn shrimp provides a satisfying combination of protein and healthy fats.
- Calories: 350 kcal
- Fat: 15g
- Protein: 25g
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, consult resources on nutrition.gov.
How to Store and Reheat Mexican Street Corn Shrimp
Leftover Mexican street corn shrimp is a treasure, but knowing how to store it properly ensures it stays delicious. Once cooled completely, transfer any remaining shrimp Mexican corn salad to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. While this corn and shrimp Mexican style dish is best enjoyed fresh, you can freeze it for longer storage, up to about 3 months. However, freezing can slightly alter the texture of the corn and shrimp, so opt for the fridge if possible for the best results. For tips on proper food storage, check out this guide on cold food storage.
When you’re ready to enjoy your stored Mexican street corn shrimp, reheating is simple. For the refrigerated portion, gently warm it in a skillet over low heat for a few minutes, stirring occasionally, until heated through. Avoid high heat to prevent overcooking the shrimp. If reheating from frozen, thaw it overnight in the refrigerator first, then follow the stovetop method. You can also try reheating it in the microwave on a low power setting, stirring halfway through, but keep a close eye on it to maintain the best texture of this quick Mexican street corn shrimp.
Frequently Asked Questions About Mexican Street Corn Shrimp
What is Mexican Street Corn Shrimp?
Mexican Street Corn Shrimp is a vibrant dish that brings together the iconic flavors of Mexican street corn (elote) with tender, seasoned shrimp. It typically features corn kernels cooked and then tossed with creamy mayonnaise, lime, cilantro, chili powder, and cheese, with succulent shrimp mixed in. It’s a fantastic way to enjoy delicious elote flavors in a main course.
Can I make Mexican Street Corn Shrimp tacos?
Absolutely! This dish is perfect for making Mexican street corn shrimp tacos. Simply serve the mixture in warm tortillas, and top with extra cilantro, cotija cheese, and maybe a drizzle of crema or a squeeze of lime. The combination of the spicy corn shrimp and the soft tortilla is heavenly! For more taco ideas, see these taco recipes.
What kind of corn is best for this recipe?
Fresh corn on the cob is ideal for achieving that authentic street corn flavor and sweetness. However, if fresh corn isn’t available, you can substitute with frozen corn kernels (thawed) or canned corn (drained well). Just be sure to cook it until tender and slightly caramelized for the best results in your shrimp Mexican corn salad.
How spicy is this Mexican street corn shrimp recipe?
The spice level in this Mexican street corn shrimp recipe is generally mild to moderate, thanks to the chili powder. You can easily adjust the heat by increasing or decreasing the amount of chili powder. For extra spice, I love adding thinly sliced jalapeños or a pinch of cayenne pepper. It’s easy to customize this spicy Mexican shrimp corn to your liking!
Variations of Mexican Street Corn Shrimp You Can Try
This delicious Mexican street corn shrimp is a fantastic base, but you can totally switch it up to fit your mood or dietary needs! Here are a few ideas to get your creative juices flowing for your next corn and shrimp Mexican style dish.
- Veggie-Loaded Mexican Street Corn Shrimp Bowl: Add a bed of quinoa or brown rice to make it a hearty bowl. Toss in some black beans, diced avocado, and a dollop of Greek yogurt or sour cream for an extra satisfying meal.
- Grilled Shrimp Elote Style: Instead of pan-searing, grill the shrimp and corn! Grill the corn until slightly charred, then cut off the kernels. Grill the seasoned shrimp until pink. Toss everything together with the elote seasonings for a smoky, delicious twist on grilled shrimp elote style.
- Spicy Mexican Shrimp Corn Tacos: This is a no-brainer! Serve the corn and shrimp mixture in warm corn or flour tortillas. Top with your favorite taco fixings like shredded lettuce, pico de gallo, and a squeeze of lime for amazing Mexican street corn shrimp tacos.
- Creamy Mexican Shrimp Corn Salad: For a lighter, salad-style version, serve this mixture over a bed of crisp romaine lettuce or mixed greens. You can also add some chopped bell peppers or red onion for extra crunch and flavor.
Mexican Street Corn Shrimp: Amazing 10 Min Prep
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn and Shrimp is a vibrant dish combining elote flavors with succulent shrimp. It’s quick, easy, and perfect for any occasion.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 ears fresh corn, husked
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, zested and juiced
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Sliced jalapeños for heat
Instructions
- Cook the corn in salted water for 5-7 minutes until tender. Let cool slightly, then slice kernels off the cob into a bowl.
- Heat olive oil in a large skillet over medium-high heat.
- Season shrimp with chili powder, garlic powder, salt, and pepper. Cook in the skillet for 3-5 minutes until pink and cooked through. Remove and set aside.
- In the same skillet, add corn, mayonnaise, lime juice, lime zest, and cilantro. Stir and heat through for 2-3 minutes.
- Gently fold the cooked shrimp back into the corn mixture. Mix until combined and heated.
- Sprinkle cotija cheese on top. Adjust seasoning.
- Serve warm, garnished with extra cilantro and lime wedges if desired.
Notes
- Use fresh ingredients for the best taste.
- Do not overcook the shrimp.
- Adjust chili powder for your preferred spice level.
- Serve immediately for optimal flavor and texture.
- Can be made ahead by preparing the corn mixture in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 15g
- Protein: 25g
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