Mexican Street Corn Shrimp: A Delicious & Easy Recipe

Mexican Street Corn Shrimp – get ready to experience a flavor explosion that will transport you straight to the vibrant streets of Mexico! Imagine succulent, grilled shrimp, slathered in a creamy, tangy sauce, and then generously coated with crumbled cotija cheese, chili powder, and fresh cilantro. Sounds amazing, right? This isn’t just a recipe; it’s a culinary adventure.

Inspired by the beloved Elote, or Mexican Street Corn, this dish takes the classic flavors you adore and elevates them with the addition of juicy shrimp. Elote itself has a rich history, deeply rooted in Mexican culture, where corn has been a staple food for centuries. Vendors throughout Mexico grill corn on the cob, transforming it into a portable feast that’s both satisfying and incredibly delicious.

People love Elote, and now Mexican Street Corn Shrimp, because of the perfect balance of sweet, savory, spicy, and creamy elements. The sweetness of the corn complements the delicate flavor of the shrimp, while the lime juice and chili powder add a zesty kick. The creamy sauce and salty cheese create a luxurious texture that’s simply irresistible. Plus, it’s surprisingly easy to make, making it perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Get ready to impress your friends and family with this unforgettable dish!

Ingredients:

• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• For the Mexican Street Corn (Elote) Base:
• 4 ears of corn, husks and silk removed
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema (or sour cream)
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder (or Tajin seasoning)
• Optional Toppings:
• Hot sauce (such as Cholula or Tapatio)
• Extra cotija cheese
• Extra cilantro
• Lime wedges

Preparing the Shrimp:

1. In a medium bowl, combine the peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss to ensure the shrimp are evenly coated with the spices.
2. Heat a large skillet or grill pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. You may need to cook the shrimp in batches.
3. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Remove the cooked shrimp from the skillet and set aside.

Preparing the Mexican Street Corn (Elote):

1. There are a few ways to cook the corn. You can grill it, boil it, or roast it. I prefer grilling for the best flavor.
2. Grilling the Corn: Preheat your grill to medium-high heat. Grill the corn directly on the grates, turning occasionally, until the kernels are slightly charred and tender, about 8-12 minutes.
3. Boiling the Corn: Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, or until the kernels are tender.
4. Roasting the Corn: Preheat your oven to 400°F (200°C). Wrap each ear of corn in aluminum foil and roast for 20-25 minutes, or until the kernels are tender.
5. Once the corn is cooked, let it cool slightly before handling. Carefully cut the kernels off the cob using a sharp knife. You can hold the corn upright and slice downwards, or lay it flat on a cutting board.
6. In a large bowl, combine the cooked corn kernels with mayonnaise, Mexican crema (or sour cream), crumbled cotija cheese, chopped cilantro, lime juice, and chili powder (or Tajin seasoning). Mix well to ensure all the kernels are coated with the creamy mixture. Taste and adjust seasonings as needed. I sometimes add a pinch of cayenne pepper for extra heat!

Assembling the Mexican Street Corn Shrimp:

1. Now comes the fun part – putting it all together! There are several ways you can serve this dish. Here are a few ideas:
2. As a Salad: Combine the cooked shrimp and the Mexican street corn mixture in a large bowl. Toss gently to combine. Serve immediately or chill for later. This is a great option for a light lunch or side dish.
3. As Tacos or Bowls: Spoon the Mexican street corn mixture into taco shells or bowls. Top with the cooked shrimp, and your favorite toppings like hot sauce, extra cotija cheese, and lime wedges. This is a more substantial meal option.
4. As an Appetizer: Serve the Mexican street corn mixture in small bowls or on tortilla chips. Top with the cooked shrimp and garnish with cilantro and lime wedges. This is a perfect appetizer for a party or gathering.
5. Skewers: Thread shrimp and corn kernels onto skewers. Grill or bake until heated through. Brush with the elote sauce before serving.
6. Regardless of how you choose to serve it, be sure to garnish with your favorite toppings. I love a generous sprinkle of cotija cheese, a drizzle of hot sauce, and a squeeze of fresh lime juice.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder or hot sauce to your liking. If you prefer a milder flavor, use less chili powder or omit the hot sauce altogether. For a spicier dish, add a pinch of cayenne pepper or use a spicier hot sauce.
• Cheese: Cotija cheese is the traditional cheese used in Mexican street corn, but you can substitute it with feta cheese or queso fresco if you prefer.
• Vegetarian Option: Omit the shrimp for a vegetarian version of this dish. You can add black beans or grilled halloumi cheese for extra protein.
• Make Ahead: The Mexican street corn mixture can be made ahead of time and stored in the refrigerator for up to 2 days. The shrimp can also be cooked ahead of time and stored in the refrigerator. When ready to serve, simply combine the two and add your favorite toppings.
• Corn on the Cob: If you prefer, you can serve the Mexican street corn mixture directly on the cob. Simply spread the mayonnaise mixture over the cooked corn and sprinkle with cotija cheese, cilantro, and chili powder.
• Grilling the Shrimp: For an extra smoky flavor, grill the shrimp instead of cooking them in a skillet. Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until they are pink and opaque.
• Adding Vegetables: Feel free to add other vegetables to the Mexican street corn mixture, such as diced red onion, bell peppers, or jalapeños.
• Using Frozen Corn: In a pinch, you can use frozen corn kernels instead of fresh corn. Just be sure to thaw the corn completely before using it.
• Serving with Rice: Serve the Mexican Street Corn Shrimp over a bed of cilantro lime rice for a complete and satisfying meal.

Serving Suggestions:

• Serve with a side of tortilla chips and guacamole.
• Pair with a refreshing margarita or Mexican beer.
• Garnish with lime wedges and fresh cilantro.
• Serve as part of a taco bar with other fillings and toppings.
• Enjoy as a light and flavorful summer meal.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: 350-450 per serving
• Protein: 25-35 grams
• Fat: 20-30 grams
• Carbohydrates: 20-30 grams

Enjoy your delicious Mexican Street Corn Shrimp! I hope you love it as much as I do!

Conclusion:

And there you have it! This Mexican Street Corn Shrimp recipe is truly a flavor explosion you absolutely must experience. It’s the perfect blend of sweet, spicy, creamy, and tangy, all wrapped up in a dish that’s surprisingly easy to make. I know, I know, I say that about all my recipes, but trust me on this one – the vibrant flavors will transport you straight to a sunny street corner in Mexico, no passport required!

What makes this recipe a must-try? First, the combination of the sweetness from the corn, the juicy tenderness of the shrimp, and the zesty kick of the chili lime mayo is simply irresistible. It’s a symphony of textures and tastes that will have your taste buds singing. Second, it’s incredibly versatile. You can serve it as an appetizer for your next fiesta, a light and refreshing lunch, or even as a topping for tacos or salads. The possibilities are endless! And third, it’s a guaranteed crowd-pleaser. I’ve made this for countless gatherings, and it’s always the first dish to disappear.

Looking for some serving suggestions? I love serving this Mexican Street Corn Shrimp with a side of crispy tortilla chips for scooping up all that delicious sauce. You could also serve it over a bed of quinoa or rice for a more substantial meal. For a truly authentic experience, try grilling the corn on the cob before cutting off the kernels – the smoky char adds another layer of flavor that’s simply divine.

Want to kick things up a notch? Add a pinch of cayenne pepper to the chili lime mayo for an extra spicy kick. Or, if you’re feeling adventurous, try grilling the shrimp as well for a smoky, charred flavor. You could also experiment with different types of cheese. Cotija cheese is the traditional choice, but crumbled feta or queso fresco would also work beautifully.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking, after all. It’s all about experimenting and finding what you love.

I’m so confident that you’ll love this recipe that I’m practically begging you to try it. Seriously, you won’t regret it. It’s the perfect way to add a little sunshine to your day and impress your friends and family with your culinary skills.

So, what are you waiting for? Gather your ingredients, put on some upbeat music, and get cooking! I promise you, this Mexican Street Corn Shrimp will become a new favorite in your recipe repertoire.

And when you do try it, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much you enjoyed it. You can leave a comment below, tag me on social media (I’m always lurking!), or even send me an email. I truly value your feedback and love seeing your creations. Happy cooking, and enjoy every delicious bite! I can’t wait to hear from you! Let me know if you added any other toppings or spices to make it your own. I’m always looking for new ideas!

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