Description
Mexican Street Corn Shrimp turns an ordinary weeknight dinner into a flavor-packed fiesta for your taste buds. Creamy, spicy, and totally addictive, this dish brings the zesty spirit of street food straight to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 1 lb corn kernels
Sauce and Seasoning:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Juice of 1 lime
- Zest of 1 lime
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
Aromatics and Garnish:
- 2 cloves garlic
- 1 small jalapeno
- ⅓ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- Salt
- Pepper
Instructions
- Thoroughly dry 1 lb raw shrimp using paper towels. Season generously with salt, pepper, and ½ teaspoon chili powder.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Place seasoned shrimp in a single layer.
- Cook shrimp for exactly 2-3 minutes per side until they transform into a vibrant pink color. Transfer cooked shrimp to a separate plate.
- Melt 2 tablespoons butter in the same skillet. Add 1 lb corn kernels and cook for 3-4 minutes, stirring occasionally.
- Watch for slight charring and golden-brown edges on corn kernels. This indicates perfect caramelization.
- Add 2 minced garlic cloves and 1 diced jalapeno to corn. Sauté for 1 minute until fragrant.
- Whisk ¼ cup mayonnaise, ¼ cup sour cream, lime juice, lime zest, remaining chili powder, 1 teaspoon cumin, and ¼ teaspoon smoked paprika in a small bowl.
- Taste sauce and adjust seasoning with salt and pepper as needed.
- Return cooked shrimp to skillet with corn. Pour creamy sauce over mixture.
- Gently toss ingredients to ensure even coating at medium heat for 1-2 minutes.
- Remove skillet from heat. Sprinkle ⅓ cup crumbled cotija cheese and ¼ cup chopped cilantro on top.
- Serve immediately alongside warm tortillas, rice, or crispy tortilla chips.
Notes
- Shrimp cook fast, so watch carefully to prevent overcooking and keep them tender and juicy.
- Pat shrimp completely dry before seasoning to help them develop a nice golden crust when searing.
- Charring corn kernels brings out deeper, sweeter flavors – let them sit in the hot pan without constant stirring.
- For a lighter version, swap sour cream and mayo with Greek yogurt and reduce cheese quantity for fewer calories.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 228 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 135 mg