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A vibrant plate showcasing Mexican Street Corn And Shrimp, a colorful and delicious dish perfect as a featured image.

Quick Mexican Street Corn and Shrimp

Elevate classic Mexican street corn with succulent shrimp for a delicious and satisfying dish. This recipe combines grilled corn, flavorful shrimp, and a creamy, tangy sauce, topped with cotija cheese and cilantro for a burst of flavor in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears of corn, husked
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely grated cotija cheese, plus more for garnish
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice, plus lime wedges for serving
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • Optional: hot sauce, to taste

Equipment

  • grill or grill pan
  • large skillet
  • small bowl
  • whisk
  • tongs
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Prepare the Corn: Grill the corn over medium-high heat, turning occasionally, until lightly charred and cooked through, about 8-10 minutes. Alternatively, boil the corn for 5-7 minutes, or roast in a 400°F oven for 15-20 minutes.
  2. Cook the Shrimp: While the corn is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink and opaque, about 2-3 minutes per side. Season with salt, pepper, and garlic powder.
  3. Make the Sauce: In a small bowl, whisk together mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
  4. Assemble the Elote: Once the corn is cool enough to handle, spread the sauce evenly over each ear of corn.
  5. Add the Shrimp: Arrange the cooked shrimp around or on top of the corn.
  6. Garnish and Serve: Sprinkle with additional cotija cheese and cilantro. Serve immediately with lime wedges and hot sauce (optional).

Notes

For a spicy elote, add a pinch of cayenne pepper to the sauce. Thread the shrimp onto skewers before grilling for easy handling. Cut the corn kernels off the cob and mix with the sauce and shrimp for a delicious salad. Store leftover ingredients separately in the refrigerator.