Mexican Street Corn Shrimp

$To make Mexican Street Corn Shrimp, gather these ingredients: - 1 lb large shrimp, peeled and deveined - 2 cups corn kernels (fresh or frozen) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 tablespoon lime juice - 2 tablespoons mayonnaise - 1/4 cup crumbled queso fresco - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste - 2 green onions, sliced for garnish - Lime wedges for serving You can use fresh or frozen corn for this dish. Fresh corn gives a sweet crunch. It also adds a lovely bright color. If you use frozen corn, it saves time and is easy to find. Frozen corn works well in this recipe, too. It’s often picked at peak ripeness. That means it still tastes sweet and fresh. Queso fresco is a creamy cheese that adds flavor. If you can’t find it, you have options. Feta cheese works well in its place. It has a similar crumbly texture and tangy taste. Another option is cotija cheese, which is saltier but still delicious. You can also use ricotta for a milder taste, but it will change the dish's flavor. {{ingredient_image_1}} To start, take a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add 2 cups of corn kernels. You can use fresh or frozen corn. Sauté the corn for about 5-7 minutes. You want it slightly charred and tender. Next, season the corn with 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, salt, and pepper. Stir everything together well. Once seasoned, remove the corn from the skillet and set it aside in a bowl. Now, it’s time for the shrimp. In the same skillet, add 1 pound of large shrimp that you have peeled and deveined. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. As the shrimp cook, sprinkle 1 tablespoon of lime juice over them. This adds a zesty flavor that works well with the shrimp. Once they are done, reduce the heat to low and return the sautéed corn to the skillet. In a small bowl, mix together 2 tablespoons of mayonnaise, 1/4 cup of crumbled queso fresco, and 1/4 cup of chopped fresh cilantro. Stir until everything is well combined. Next, pour this mayo mixture over the shrimp and corn. Gently toss everything to coat well. Cook for one more minute to warm it through before you remove it from the heat. For presentation, serve the dish in a large bowl or on a platter. Garnish with sliced green onions and lime wedges on the side for extra zest. Enjoy your flavorful Mexican street corn shrimp! When picking shrimp, look for firm and shiny ones. Fresh shrimp should smell like the ocean, not fishy. If you buy frozen shrimp, ensure they are individually quick frozen (IQF). This keeps them fresh longer. Always check the size. Large shrimp work best for this dish. I love using smoked paprika and chili powder for a warm, smoky taste. These spices add depth and flavor. Don't forget to add salt and pepper. A squeeze of lime juice at the end brightens the dish. Feel free to experiment with other spices, but keep it simple. Timing is key when cooking shrimp. Cook them for 2-3 minutes on each side. They turn pink and opaque when done. Overcooked shrimp can be tough. For corn, sauté for 5-7 minutes until slightly charred. This gives it a sweet, caramelized flavor. Always keep an eye on both while cooking for the best results. Pro Tips Use Fresh Corn: For the best flavor, opt for fresh corn on the cob when in season. It enhances the sweetness and texture of the dish. Don’t Overcook the Shrimp: Keep an eye on the shrimp while cooking; they should be just pink and opaque. Overcooking can lead to rubbery shrimp. Customize the Spice Level: Adjust the chili powder according to your heat preference. You can also add jalapeños for an extra kick! Garnish for Presentation: Don't skip the garnishes! Fresh cilantro and lime wedges add vibrant color and zesty flavor to the final dish. {{image_2}} If you like heat, add some spice! Mix in diced jalapeños while cooking the corn. You can also sprinkle cayenne pepper on the shrimp. This adds a nice kick that pairs well with the creamy sauce. Adjust the amount of spice to fit your taste. You can make a tasty vegetarian version too. Replace the shrimp with grilled zucchini or mushrooms. Both options bring a great texture. Use the same spices to keep that bold flavor. This way, everyone can enjoy the dish, even non-meat eaters. Garnishes make your dish pop! Try adding sliced radishes for crunch and color. A sprinkle of chili powder over the top adds a nice touch. You can also use fresh avocado slices for creaminess. Don’t forget a squeeze of lime for extra zing! To store leftovers, let the Mexican street corn shrimp cool down first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. If you want to enjoy it later, make sure to seal it well to avoid any moisture. When it's time to reheat, you have a few options. You can use the microwave for quick heating. Just place it in a bowl and cover it. Heat in short bursts, about 30 seconds, stirring in between. If you prefer the stovetop, use a skillet on medium heat. Add a splash of water to keep it moist and stir until heated through. Avoid overheating, as shrimp can become rubbery. Freezing is a great option for longer storage. First, let the dish cool completely. Then, portion it out in freezer-safe bags or containers. Remove as much air as possible before sealing. This dish can last up to three months in the freezer. To reheat, thaw it overnight in the fridge before using the microwave or stovetop method. Enjoy a quick meal anytime! Mexican Street Corn Shrimp is a fun and tasty dish. It combines shrimp with corn, spices, and creamy sauce. The corn gets a nice char, adding a sweet flavor. I love the mix of spices like smoked paprika and chili powder. They give the dish a warm kick. The creamy sauce has mayo, queso fresco, and cilantro for a fresh touch. You can serve it warm or at room temperature. It’s perfect for family dinners or a party. Yes, you can use different types of shrimp. I often choose large shrimp, but medium shrimp work well too. You can even use shrimp with shells on for extra flavor. Just remember to adjust the cooking time. If you use smaller shrimp, they will cook faster. If you prefer, you can also try shrimp that are already cooked. Just add them at the end to heat through. You can definitely make this dish ahead of time. Cook the corn and shrimp separately, then store them in the fridge. Keep the creamy sauce in a separate container. When you are ready to serve, warm the corn and shrimp in a skillet. Then, mix in the sauce right before serving. This way, your dish stays fresh and tasty. It’s a great method if you want to save time on busy days. In this blog post, we explored the vibrant flavors of Mexican Street Corn Shrimp. We looked at key ingredients like fresh corn and shrimp, plus tasty substitutes for queso fresco. I shared easy step-by-step instructions, tips on choosing shrimp, and ways to enhance flavor. Variations let you customize the dish, and storage tips help you save leftovers. This dish offers delight on your plate and is fun to make. Enjoy creating this tasty meal that everyone will love!$

Mexican Street Corn Shrimp

A delicious combination of shrimp and corn with Mexican flavors, perfect for a quick meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 lb large shrimp, peeled and deveined
2 cups corn kernels (fresh or frozen)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1 tablespoon lime juice
2 tablespoons mayonnaise
1/4 cup crumbled queso fresco
1/4 cup fresh cilantro, chopped
to taste salt and pepper
2 green onions, sliced for garnish
for serving lime wedges

Instructions

In a large skillet, heat the olive oil over medium-high heat.
Add the corn kernels and sauté for about 5-7 minutes, stirring occasionally, until they are slightly charred and tender.
Season the sautéed corn with smoked paprika, chili powder, salt, and pepper. Stir to combine, then remove the corn from the skillet and set it aside in a bowl.
In the same skillet, add the shrimp. Cook for about 2-3 minutes per side or until they are pink and opaque.
Sprinkle lime juice over the shrimp as they cook for added flavor.
Once the shrimp are done, reduce the heat to low and return the sautéed corn to the skillet.
In a small bowl, mix together mayonnaise, crumbled queso fresco, and fresh cilantro. Stir until it’s well combined.
Pour the mayo mixture over the shrimp and corn, gently tossing to coat everything evenly.
Cook for an additional minute to warm through before removing it from the heat.

Notes

Serve in a large bowl or on a platter, garnished with sliced green onions and lime wedges.

Keyword corn, easy, Mexican, quick, shrimp