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. The combination of smoky, charred corn with seasoned shrimp creates a delightful contrast that will keep your guests coming back for seconds. The fusion of textures and flavors in Mexican Street Corn and Shrimp truly represents the essence of street food in Mexico.

Ingredients

• For the Mexican Street Corn (Elote):
  • 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
• For the Grilled Shrimp:
  • 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
• For the Spicy Lime Sauce:
  • 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

Steps / Instructions

1. Prep the corn: Husk the corn and remove all silk strands thoroughly. Rinse the corn under cool water and pat dry. Ensuring the kernels are clean and dry will help them grill better and absorb the flavors, resulting in a more delicious final product.
2. Grill the corn: 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. You’ll know it’s ready when the kernels are slightly browned and can be pierced easily with a fork, releasing a sweet aroma.
3. Prepare the elote topping: In a bowl, mix the mayonnaise, sour cream, lime juice, and chili powder until smooth. Adjust seasoning to taste, ensuring a balanced flavor that enhances the sweetness of the corn. This mixture is what gives the dish its signature flavor.
4. Add cheese: 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. This step is crucial as the heat from the corn helps the toppings adhere better, creating a deliciously messy bite.
5. Marinate the shrimp: 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. This marination allows the flavors to penetrate the shrimp, enhancing their taste significantly, making each bite flavorful.
6. Grill the shrimp: 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. They should be firm to the touch but not rubbery; keep a close watch as shrimp cook quickly, ensuring they remain juicy.
7. Prepare spicy lime sauce: In a small bowl, mix mayonnaise, lime juice, and sriracha until smooth. Taste and adjust seasoning as needed, ensuring it complements the spiciness of the shrimp and the sweetness of the corn. This sauce can also be used as a dip on the side.
8. Assemble the dish: Serve the grilled shrimp alongside the elote. Drizzle the spicy lime sauce over the shrimp for an added kick. Consider serving with additional lime wedges on the side for those who enjoy extra acidity, enhancing the overall flavor profile.

Tips & Tricks

• Selecting corn: Fresh, in-season corn will give the best flavor. Look for bright green husks and plump kernels. Also, try to select corn with tight-fitting kernels for maximum sweetness, as older corn can be starchy and less flavorful.
• Grilling shrimp: Ensure your grill is properly preheated to avoid sticking. Cook shrimp until just opaque; overcooking can lead to a rubbery texture. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill, ensuring a perfect cook.
• Make-ahead option: You can prepare the elote mixture and spicy lime sauce a few hours in advance. Just store them in the refrigerator until ready to use. This can save time when you’re ready to cook, allowing you to focus on grilling the shrimp without any rush.
• Common mistakes: Avoid boiling the corn, as grilling enhances its natural sweetness and adds that smoky flavor characteristic of street food. Also, be mindful of the shrimp’s cooking time; they should be removed from the grill immediately once opaque to prevent them from becoming tough.
• Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors meld together beautifully overnight! Reheat gently on the stovetop to maintain the shrimp’s texture and avoid rubberiness, ensuring they taste just as good as when freshly made.

Variations

For those looking to customize, consider these variations: You can learn more about this topic.

• Vegetarian option: Skip the shrimp and add grilled veggies like zucchini or bell peppers for a delicious elote-style salad. Roasting or grilling the veggies will bring out their natural sweetness, making them a perfect substitute.
• Spicier twist: Add jalapeños to the elote mixture for an extra kick! You can also use a hotter variety of hot sauce if you prefer a bolder flavor profile, tailoring it to your heat preference.
• Protein swap: Substitute shrimp with fish for a seafood twist or use plant-based shrimp for a vegan option. This allows everyone to enjoy the dish regardless of dietary preferences and makes it versatile for gatherings.

Serving Suggestions

Present the Mexican Street Corn and Shrimp on a vibrant platter. Garnish with extra cilantro and lime wedges for color and freshness. Pair with cilantro lime rice for a complete meal, or serve alongside a refreshing agua fresca for a burst of flavor. This dish also complements well with seafood street tacos for a festive gathering! Check out our related guide for more tips. Consider adding a colorful side salad to balance the richness of the corn and shrimp, enhancing both nutrition and presentation, making your meal not only delicious but visually appealing.

Mexican Street Corn and Shrimp

Recipe by Chef

★★★★★ 5 from 1 vote

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.

Course

Dinner

Cuisine

Mexican

Difficulty

Easy

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🍽️

Servings

4

⏱️

Prep Time

15 min

🍳

Cook Time

20 min

🔥

Calories

400

Cook Mode Keep the screen of your device on

Ingredients

US Metric

• 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

Directions

1.

Husk the corn and remove all silk strands thoroughly. Rinse the corn under cool water and pat dry.

2.

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.

3.

In a bowl, mix the mayonnaise, sour cream, lime juice, and chili powder until smooth. Adjust seasoning to taste.

4.

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.

5.

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.

6.

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.

7.

In a small bowl, mix mayonnaise, lime juice, and sriracha until smooth. Taste and adjust seasoning as needed.

8.

Serve the grilled shrimp alongside the elote. Drizzle the spicy lime sauce over the shrimp.

Nutrition Facts