Description
Mexican Street Corn Shrimp brings the sizzling flavors of Mexico right to your dinner table. Grilled shrimp tossed in zesty cotija cheese and spicy seasonings make this dish a quick, delicious way to spice up your evening meal.
Ingredients
Scale
Protein:
- 1 pound medium shrimp, peeled and deveined
Vegetables and Flavor Enhancers:
- 2 10-ounce bags frozen corn kernels, thawed
- 1 jalapeno, seeded and finely chopped
- 3 garlic cloves, finely chopped
- 2 scallions, thinly sliced
Seasonings and Toppings:
- 1.5 teaspoons chipotle chili powder
- 2 teaspoons kosher salt
- 1 lime zest
- 0.25 cup fresh lime juice
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 3 tablespoons unsalted butter
- 0.33 cup water
- 3 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 8 corn tortillas, warmed
Instructions
- Toss 1 lb medium shrimp with lime zest, 1½ tsp chipotle chili powder, and 1 tsp kosher salt. Let the shrimp marinate and absorb the zesty spices while preparing other ingredients.
- Whisk ¼ cup lime juice, ¼ cup mayonnaise, and ¼ cup sour cream in a small bowl to create a tangy crema. Refrigerate until ready to use.
- Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat (375°F). Spread 2 (10-oz) bags corn kernels in a single layer and sprinkle with ½ tsp salt. Cook without stirring for 5-6 minutes until golden-brown spots develop.
- Add finely chopped jalapeño and white scallion parts. Sauté for 3 minutes until aromatic. Stir in 3 finely chopped garlic cloves and cook for 1 additional minute.
- Pour ⅓ cup water into the skillet, scraping up browned bits from the pan’s bottom. Use a wooden spoon to incorporate all flavors.
- Move corn mixture to one side of the skillet. Melt remaining 1 tablespoon butter on the empty side at medium-high heat (375°F).
- Arrange shrimp in a single layer and cook for 3-4 minutes, flipping once, until they turn completely pink and opaque.
- Combine shrimp with corn mixture. Remove from heat and drizzle half the prepared crema, tossing to coat evenly.
- Warm 8 corn tortillas and spoon the shrimp-corn mixture onto them. Top with 3 tablespoons crumbled cotija cheese, 2 tablespoons chopped cilantro, and green scallion parts.
- Dust with extra chipotle powder. Serve remaining crema on the side for additional drizzling.
Notes
- Always pat shrimp completely dry before grilling to ensure a perfect sear and prevent steaming.
- Substitute Greek yogurt for mayo if wanting a lighter, tangier sauce that’s lower in calories.
- Grill corn and shrimp at medium-high heat to get those beautiful char marks without burning.
- For a gluten-free version, swap regular flour tortillas with corn tortillas or use lettuce wraps as a fresh alternative.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 135 mg