There’s something undeniably satisfying about that first bite of charred corn kernels marrying plump, succulent shrimp in a creamy, zesty sauce. Sweet bursts of grilled corn mingle with the briny punch of perfectly cooked seafood, while a hint of chili powder teases your taste buds with just enough heat. This Mexican Street Corn and Shrimp mashup is fresh, fun, and absolutely bursting with those vibrant street food vibes that make summer grilling unforgettable. Whether you’re hosting a laid-back backyard barbecue or assembling a festive taco bar, this dish brings a carnival of flavor straight to your plate.
Taking about 15 minutes to prep, 20 minutes to grill, and just 5 minutes to let those flavors meld, this Intermediate-level recipe strikes the perfect balance between easy and impressive. Each serving comes in at around 450 calories, making it a guilt-free indulgence whether you’re enjoying it as a Dinner, Appetizer, or Lunch. I still remember the first time I whipped this up for friends—everyone gathered around the grill, swapping stories, margaritas in hand, as the sizzle of shrimp and corn filled the air. Trust me, once you master this recipe, it’ll be your go-to for warm-weather gatherings for years to come.
KEY INGREDIENTS IN MEXICAN STREET CORN AND SHRIMP
Before you fire up the grill, let’s talk ingredients. Each component plays a crucial role in building layers of taste and texture that make this recipe sing. From creamy elements to bright citrus notes and that signature smokiness, here’s what you need and why:
- Large shrimp
These peeled and deveined shrimp bring a tender, ocean-fresh flavor and firm texture that holds up beautifully on the grill. Their juicy flesh is the perfect partner for tangy and creamy toppings.
- Ears of corn
Fresh corn adds natural sweetness and satisfying crunch. Grilling creates those irresistible charred spots, adding a subtle smokiness that elevates every bite.
- Mayonnaise
This creamy base lends richness and helps bind the sauce ingredients together. Its smooth texture coats each kernel and shrimp evenly.
- Sour cream
A touch of tanginess brightens the sauce and balances the richness of the mayonnaise, giving the dish its cool, creamy consistency.
- Crumbled cotija cheese
Salty and crumbly, cotija sprinkles on top to add a savory punch and a delightfully grainy texture with every mouthful.
- Chopped fresh cilantro
Herbaceous and citrusy, cilantro cuts through the richness and adds a refreshing finish that ties all flavors together.
- Chili powder
A mild kick of spice that warms the palate without overwhelming it. It enhances the smokiness from the grill and deepens the overall flavor profile.
- Garlic
Minced garlic infuses the sauce with an aromatic depth, lending a subtle bite that pairs perfectly with lime and chili.
- Lime
Fresh lime juice adds zesty brightness and acidity, lifting the dish and complementing both the shrimp and corn.
- Salt and pepper
Simple seasonings that enhance natural flavors and ensure every component shines.
- Olive oil
Used to brush on shrimp and corn, olive oil prevents sticking, encourages even charring, and adds a smooth mouthfeel.
HOW TO MAKE MEXICAN STREET CORN AND SHRIMP
Bringing together this vibrant dish is as fun as it is flavorful. From firing up the grill to tossing everything in that luscious sauce, each step builds toward a mouthwatering finale.
1. Preheat grill to medium-high heat to ensure a perfect sear on both the shrimp and corn, creating those signature grill marks and charred flavor.
2. Brush the shrimp with olive oil and season generously with salt and pepper. Thread onto skewers to keep them secure and make flipping a breeze.
3. Brush the corn with olive oil and place directly on the grill. Turn occasionally to achieve an even, golden char in spots, about 10 minutes. Remove from heat and let cool slightly before handling.
4. In a small bowl, whisk together mayonnaise, sour cream, half of the cotija cheese, cilantro, chili powder, garlic, and lime juice. Season with salt and pepper to taste and set aside.
5. Return the shrimp skewers to the grill, brushing again with oil if needed. Grill until shrimp are opaque and cooked through, about 2–3 minutes per side, taking care not to overcook.
6. Using a sharp knife, cut the kernels off the cob and transfer them to a large bowl. Remove shrimp from skewers, then add them to the bowl along with the prepared sauce. Toss to combine gently.
7. Sprinkle with the remaining cotija cheese and additional cilantro for a pop of color and extra flavor.
8. Serve immediately and watch everyone dig in!
SERVING SUGGESTIONS FOR MEXICAN STREET CORN AND SHRIMP
When it comes to presenting this dish, creativity is your best friend. You can keep it casual or dress it up—either way, you’ll be serving a plateful of sunshine and savory goodness. Here are a few fun ways to elevate your meal:
- Serve with fresh lime wedges arranged on the side for that extra citrus zing. A quick squeeze over the top just before eating brightens every bite.
- Pair alongside a bowl of homemade guacamole or a fresh pico de gallo to add more vibrant texture and complementary flavors. Scoop up into crunchy tortilla chips.
- Scoop the mixture into soft corn tortillas for a festive handheld option. Add shredded lettuce or cabbage and drizzle with hot sauce for street-food style shrimp tacos.
- Complement with an icy margarita or a light Mexican lager. The refreshing drink cuts through the richness and perfectly matches the spicy, tangy notes of the dish.
HOW TO STORE MEXICAN STREET CORN AND SHRIMP
Whether you have leftovers or you want to meal-prep ahead of time, proper storage keeps each component tasting fresh. This zesty creation holds up well when you follow a few simple steps:
- Refrigerate in an airtight container within two hours of cooking. This helps lock in moisture and prevents the dish from absorbing fridge odors. Consume within 2–3 days for optimal flavor.
- If you’d like to freeze for longer storage, separate the shrimp and corn kernels from the sauce. Place them in a freezer-safe bag, remove excess air, and freeze for up to one month. Thaw in the refrigerator overnight.
- Store the creamy sauce separately in a small jar or sealed container. Give it a quick stir before using to reincorporate any settled ingredients.
- When reheating, warm gently in a skillet over low heat or microwave in short intervals to prevent the shrimp from becoming rubbery. Add the sauce after reheating to preserve its texture.
CONCLUSION
This Mexican Street Corn and Shrimp recipe is your ticket to a party on a plate. We’ve explored how fresh corn and juicy shrimp come together under the kiss of a hot grill, then get dressed in a tangy, creamy sauce spiked with chili and lime. With just a handful of pantry staples—mayonnaise, sour cream, garlic, cotija cheese, cilantro, and seasonings—you’ll create a dish that’s as impressive as it is approachable. Whether you’re looking for an Intermediate-level challenge for a special dinner, a vibrant Appetizer for your next gathering, or a flavorful Lunch that hits all the right notes, this recipe delivers. Its quick prep and cook times make it perfect for busy weeknights, and the bright, fresh flavors transport you straight to the bustling streets of Mexico. Feel free to print this article and save it for later—you’ll want to refer back every time you crave that sweet-smoky-salty balance.
Don’t forget to check out the FAQ below for tips on substitutions, ingredient swaps, and troubleshooting common grilling dilemmas. If you give this recipe a whirl, I’d love to hear your thoughts—share your comments, questions, or any tweaks you made to make it your own. Happy grilling, and here’s to many more delicious moments around your backyard fire!
Mexican Street Corn and Shrimp
Description
Dive into a delicious medley of juicy shrimp and sweet grilled corn, all coated in a creamy, zesty sauce. It's fresh, fun, and bursting with Mexican street food vibes!
Ingredients
Instructions
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Preheat grill to medium-high heat.
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Brush the shrimp with olive oil and season with salt and pepper. Thread onto skewers.
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Brush the corn with olive oil and grill, turning occasionally, until charred in spots, about 10 minutes. Remove from grill and let cool slightly.
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In a small bowl, mix together mayonnaise, sour cream, half of the cotija cheese, cilantro, chili powder, garlic, and lime juice. Season with salt and pepper to taste.
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Brush the shrimp with olive oil and grill until cooked through, about 2-3 minutes per side.
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Cut the kernels off the cob and place in a large bowl. Add the shrimp and the sauce, toss to combine.
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Sprinkle with remaining cotija cheese and additional cilantro.
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Serve immediately and enjoy!
Note
- You can also make this dish using frozen corn kernels if fresh corn is not available.
- Customize the spice level by adjusting the amount of chili powder used.
- This dish is perfect for a summer barbecue or as a flavorful weeknight meal.
