When the first bite of summer sweetness meets a zesty twist, you know something special is cooking. Enter my Mexican Street Corn Shrimp—a dish that bursts with color and flavor, taking you straight to bustling street markets where elote reigns supreme. Picture this: tender shrimp sautéed to perfection, mingling with sweet, charred corn and drizzled with a creamy, tangy sauce, all prepared in just one pan. It’s the ultimate solution for a weeknight dinner that doesn’t skimp on excitement or taste.
I created this quick recipe to bring a taste of Mexico to your kitchen without the hassle. Whether you’re tired of the same ol’ routines or are simply craving a little culinary adventure, this dish is ready to dazzle your taste buds. And with less than 20 minutes and minimal clean-up, the only question is: what will you serve with it—warm tortillas, a bed of rice, or perhaps crispy tortilla chips? Let’s dive into this flavorful escapade together!
Why Will You Love Mexican Street Corn Shrimp?
Quick and Easy: This one-pan recipe allows you to whip up a delicious meal in under 20 minutes, perfect for busy weeknights.
Bold Flavors: Experience the vibrant taste of Mexico with sweet corn, zesty lime, and creamy sauce that blends beautifully with succulent shrimp.
Customizable: Adjust spice levels to suit your palate or swap proteins for a new twist—chicken or tofu work wonders too!
Minimal Cleanup: With everything cooked in one pan, you’ll spend less time washing dishes and more time enjoying your meal.
Crowd-Pleaser: Impress your family or guests with this colorful dish that appeals to both adults and kids alike!
Mexican Street Corn Shrimp Ingredients
For the Shrimp
• 1 lb raw shrimp – Make sure shrimp are peeled and deveined for easy cooking.
For the Vegetables
• 1 lb corn kernels – Sweetness adds great texture; fresh corn is best, but frozen can work if thawed.
• 2 cloves garlic – Fresh garlic elevates the dish’s flavor; use garlic powder if you’re short on time.
• 1 small jalapeño (optional) – Adds a nice kick; omit for a milder flavor or use red pepper flakes instead.
For the Sauce
• ¼ cup mayonnaise – Creates a creamy base; swap with Greek yogurt or vegan mayo for a lighter take.
• ¼ cup sour cream/Mexican crema – Enhances creaminess and tanginess; consider using coconut cream for dairy-free.
• Juice and zest of 1 lime – Brightens the dish up; lemon juice works as an alternative if needed.
For Seasoning
• 2 tbsp butter – Adds rich flavor while sautéing; margarine or oil can make it dairy-free.
• 1 tbsp olive oil – Prevents sticking and adds richness; any neutral oil is a good substitute.
• 1½ tsp chili powder – Provides warmth and depth; adjust based on your spice tolerance.
• 1 tsp ground cumin (optional) – Adds earthiness; you can omit this or swap it with paprika.
• ¼ tsp smoked paprika (optional) – For a hint of smoke; regular paprika works well, too.
• Salt and pepper, to taste – Essential for maximizing flavors throughout the dish.
For Topping
• ⅓ cup crumbled cotija or queso fresco – Offers creamy saltiness; feta cheese can be a great substitute.
• ¼ cup chopped cilantro – Fresh herb that brightens the overall flavor; skip if you’re not a fan of herbs.
How to Make Mexican Street Corn Shrimp
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Prepare the Shrimp: Pat the shrimp dry with a paper towel, then season them with salt, pepper, and half the chili powder. This step is crucial to enhance the shrimp’s flavor during cooking.
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Cook the Shrimp: Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque, then set aside.
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Prepare the Corn: In the same skillet, melt the butter. Add the corn kernels and cook for about 3-4 minutes, stirring occasionally until they’re lightly charred and sweet.
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Add Aromatics: Stir in the minced garlic and jalapeño (if using) for about 1 minute until fragrant. This will infuse the dish with warmth and vibrant aroma.
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Create the Creamy Base: In a bowl, whisk together the mayonnaise, sour cream, lime juice and zest, remaining chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. This creamy sauce brings everything together beautifully.
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Combine Everything: Return the cooked shrimp to the skillet and pour in the creamy sauce. Gently mix everything together and cook for another 1-2 minutes until heated through.
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Finish and Serve: Top with crumbled cotija cheese and freshly chopped cilantro. Serve with warm tortillas, over rice, or with crunchy tortilla chips for a delightful meal.
Optional: Serve with lime wedges for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Mexican Street Corn Shrimp
Invite your culinary creativity to shine as you explore delightful twists on this dish!
- Dairy-Free: Swap mayonnaise and sour cream with vegan mayo and cashew cream to keep it creamy yet dairy-free.
- Protein Swap: Use diced chicken breast or crispy tofu for a lighter protein option that still offers great texture.
- Extra Heat: Spice things up by adding diced serrano peppers or a pinch of cayenne in the creamy sauce for an extra kick.
- Herb Boost: Experiment with fresh herbs like parsley or green onions instead of cilantro for a fresh twist.
- Flavorful Additions: Consider mixing in a handful of sweet bell peppers or cherry tomatoes for vibrant color and flavor.
- Zesty Up: Incorporate a splash of tequila or a teaspoon of chili lime seasoning into the sauce for a zesty touch.
- Smoke It Up: Add a few drops of liquid smoke to the sauce for a deeper, smoky flavor appeal.
- Cultural Twist: Transform this dish into a stir-fry by adding in sliced bell peppers and zucchini, and serve over fluffy rice.
With these variations, every meal can be a new adventure!
How to Store and Freeze Mexican Street Corn Shrimp
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently on low in a skillet for the best texture.
Freezer: If needed, freeze the shrimp and corn mixture after cooking, but avoid freezing any dairy-based sauce. It can last for up to 2 months.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat in a skillet over medium heat. Add a squeeze of lime juice to refresh the flavors of your Mexican Street Corn Shrimp.
Make-Ahead Tip: Prepare the creamy sauce and chop vegetables up to a day ahead to simplify your cooking process on the day you serve.
Expert Tips for Mexican Street Corn Shrimp
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Choose Quality Shrimp: Opt for medium to large shrimp (16-20 count/pound) for a tender texture and to avoid rubberiness during cooking.
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Avoid Overcooking: Cook shrimp until just pink and opaque; a hot skillet is essential for the proper sear and perfect results.
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Char the Corn: Allow corn kernels to char nicely to achieve the authentic flavor of elote. Resist stirring too frequently while cooking.
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Customize Spice Levels: Adjust the amount of jalapeño and chili powder to match your heat preference, ensuring your Mexican Street Corn Shrimp is just right for you.
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Prep Ahead: Prepare the creamy base and chop garlic and onions a day before to save time on a busy weeknight.
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Serve with Freshness: Pair your dish with warm tortillas or lime wedges for an added burst of flavor and texture when serving.
What to Serve with Mexican Street Corn Shrimp?
Enhance the vibrant flavors of your meal with delicious accompaniments that elevate your dining experience!
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Warm Tortillas: Perfect for scooping up the creamy shrimp and corn, adding a comforting touch and a satisfying texture.
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Cilantro-Lime Rice: The zesty rice complements the dish’s bold flavors while providing a delightful base to soak up the sauce.
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Crunchy Tortilla Chips: Serve these as a playful dipper, adding a satisfying crunch that pairs wonderfully with the creamy shrimp mixture.
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Grilled Vegetables: Charred peppers, zucchini, and onions introduce a smoky flavor that balances the richness of the shrimp and sauce.
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Simple Green Salad: A fresh salad tossed with lime vinaigrette brightens up your plate and cleanses the palate between bites.
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Margaritas: Refreshing and festive, a lime margarita complements the zesty notes of the shrimp while bringing a cheerful touch to your gathering.
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Corn on the Cob: For a classic twist, serve elote-style corn on the side, sprinkled with chili powder and lime for a double dose of street corn fun.
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Avocado Slices: Creamy avocado adds a rich texture, enhancing the overall dish while providing a refreshing and nutritious contrast.
These pairings not only create a mouthwatering meal but also bring a fun, festive atmosphere to your table!
Make Ahead Options
These Mexican Street Corn Shrimp are ideal for busy home cooks looking to save time during the week! You can prep the creamy sauce and chop the garlic and jalapeño up to 24 hours in advance; simply store them in an airtight container in the fridge to maintain freshness. The shrimp and corn are best cooked fresh to maintain quality, so consider cooking those just before serving. When you’re ready to enjoy your meal, simply sauté the corn and aromatics, add the shrimp, and stir in the prepared sauce for a seamless finish. This way, you’ll have all the vibrant flavors you love, helping you put dinner on the table with minimal effort!
Mexican Street Corn Shrimp Recipe FAQs
How do I choose the right shrimp for this recipe?
Absolutely! When selecting shrimp, look for medium to large shrimp, specifically in the 16-20 count per pound range. This ensures a tender texture without the rubberiness that comes from overcooking. Fresh shrimp is ideal, but if frozen, make sure they’re thawed and rinsed off before use.
How should I store leftovers of Mexican Street Corn Shrimp?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the best flavor and texture, reheat gently on low in a skillet. Adding a squeeze of lime can help to refresh the dish.
Can I freeze Mexican Street Corn Shrimp?
Very! You can freeze the shrimp and corn mixture after cooking, but avoid freezing any dairy-based sauce to prevent separation. Just place it in a freezer-safe container, and it can last for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight, then reheat on medium heat, adding lime juice to liven it up.
What should I do if my shrimp is rubbery?
The key to perfect shrimp is to avoid overcooking. If they’re rubbery, it means they were likely cooked too long. Make sure to cook the shrimp only until they’re pink and opaque, which usually takes 2-3 minutes per side. Having a hot skillet will also help achieve a proper sear and prevent overcooking.
Are there any common allergies I should be aware of?
It’s important to note that shrimp is a common allergen. If serving to guests, always ask about seafood allergies beforehand. Additionally, if someone in your household is lactose intolerant, you can substitute the mayonnaise and sour cream with dairy-free alternatives like avocado-based spreads or coconut cream.
Can I adjust the spice levels in this recipe?
Absolutely! The beauty of this Mexican Street Corn Shrimp is its versatility. If you prefer less heat, you can omit the jalapeño altogether or use fewer chili powder and spices. Conversely, if you’re a fan of spicy dishes, feel free to add more chili powder or even some diced serrano peppers for an extra kick.
Savor Quick Mexican Street Corn Shrimp in One Pan Tonight
Ingredients
Equipment
Method
- Pat the shrimp dry with a paper towel, then season with salt, pepper, and half the chili powder.
- Heat the olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes on each side until pink and opaque, then set aside.
- In the same skillet, melt the butter. Add corn kernels and cook for 3-4 minutes until lightly charred.
- Stir in minced garlic and jalapeño for about 1 minute until fragrant.
- In a bowl, whisk together the mayonnaise, sour cream, lime juice and zest, remaining chili powder, cumin, and smoked paprika. Season with salt and pepper.
- Return shrimp to the skillet and pour in the creamy sauce. Mix gently and cook for another 1-2 minutes until heated through.
- Top with crumbled cotija cheese and chopped cilantro. Serve with warm tortillas, rice, or tortilla chips.