Mexican Street Corn and Shrimp blends the vibrant flavors of traditional Mexican street food into a delicious and satisfying meal. This recipe features grilled shrimp paired with elote, a signature Mexican dish made from corn on the cob, topped with a spicy lime sauce, fresh herbs, and the perfect crunch. Ideal for summer grilling, this dish is not only visually appealing but also packed with flavor, making it a hit for gatherings or quick weeknight meals.
Ingredients
Scale:
4 ears of corn on the cob, preferably fresh and sweet for the best flavor
1/2 cup mayonnaise, use a high-quality brand for richness
1/2 cup sour cream, can substitute with Greek yogurt for a healthier option
1 cup crumbled cotija cheese, essential for that authentic flavor
1 teaspoon chili powder, adjust based on your heat preference
1 lime, juiced, fresh juice is key to brightening the dish
Fresh cilantro, chopped (for garnish), adds freshness and color
1 pound large shrimp, peeled and deveined, ensure they are fresh for the best taste
2 tablespoons olive oil, extra virgin is recommended for its robust flavor
1 teaspoon garlic powder, for a subtle garlicky kick
1 teaspoon paprika, enhances the color and adds depth
1/2 teaspoon cayenne pepper (adjust to taste), for those who like it spicy
Salt and pepper to taste, essential for rounding out flavors
1/4 cup mayonnaise, choose a creamy style for better consistency
2 tablespoons lime juice, freshly squeezed for optimum flavor
1 teaspoon sriracha (or to taste), adjust based on your spice tolerance
Instructions
Husk the corn and remove all silk strands thoroughly. Rinse the corn under cool water and pat dry.
Preheat a grill to medium-high heat (about 400°F). Place the corn on the grill, turning occasionally, and cook for about 10-15 minutes until charred and tender.
In a bowl, mix the mayonnaise, sour cream, lime juice, and chili powder until smooth. Adjust seasoning to taste.
Once the corn is grilled, remove it from the grill and immediately brush it with the mayo-sour cream mixture. Generously sprinkle cotija cheese over the corn and garnish with fresh cilantro.
In a mixing bowl, combine the shrimp, olive oil, garlic powder, paprika, cayenne pepper, salt, and pepper. Toss until shrimp are evenly coated and let marinate for 15 minutes.
Skewering the shrimp can prevent them from falling through the grill grates. Grill the shrimp for about 2-3 minutes per side until they are opaque and slightly charred.
In a small bowl, mix mayonnaise, lime juice, and sriracha until smooth. Taste and adjust seasoning as needed.
Serve the grilled shrimp alongside the elote. Drizzle the spicy lime sauce over the shrimp.
