Name: Mexican Street Corn and Shrimp Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb large shrimp (peeled and deveined.); 3 cups corn kernels (fresh or frozen.); 2 tablespoons butter.; 1/4 cup mayonnaise.; 1/4 cup sour cream.; 1/2 cup Cotija cheese (crumbled.); 1 teaspoon chili powder.; 1 lime (juiced.); 1/4 cup fresh cilantro (chopped.); 2 cloves garlic (minced.)

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Do you love bold flavors? This Mexican Street Corn and Shrimp Recipe is perfect for you. It brings the taste of Mexico to your kitchen.

This dish is creamy, spicy, and very fresh. Many people call it “Esquites with Shrimp.” It makes a great dinner or a side dish.

Learning how to make Mexican Street Corn and Shrimp is easy. You only need one pan and fresh ingredients. Your family will love this flavorful meal.

It is healthy and fills you up quickly. Let’s learn to make this Mexican Street Corn and Shrimp Recipe today. It will become your new favorite meal!

When I first introduced to Mexican Street Corn and Shrimp

I first tried this dish at a summer market. The smell of grilled corn was amazing. Then, I saw juicy shrimp on top.

The creamy sauce tied everything together perfectly. I knew I had to cook it at home. It tasted like a party in my mouth. Now, I make it for every backyard BBQ.

Equipment List

Large non-stick skillet.
Wooden spoon.
Chef’s knife.
Cutting board.
Small mixing bowl.
Measuring spoons.

Ingredients You Need for Mexican Street Corn and Shrimp

1 lb large shrimp (peeled and deveined).
3 cups corn kernels (fresh or frozen).
2 tablespoons butter.
1/4 cup mayonnaise.
1/4 cup sour cream.
1/2 cup Cotija cheese (crumbled).
1 teaspoon chili powder.
1 lime (juiced).
1/4 cup fresh cilantro (chopped).
2 cloves garlic (minced).

Step-by-Step Guide

Add one tablespoon of butter to the skillet. Cook shrimp until they turn pink. Remove them from the pan. Set them aside for later.
Add the remaining butter to the same skillet. Toss in the corn kernels. Cook on high heat until slightly charred. This adds a smoky flavor.
Stir in the minced garlic. Cook for one minute until fragrant. Do not let the garlic burn.

In a bowl, mix mayo and sour cream. Add chili powder and lime juice. Stir until the sauce is smooth.
Turn off the heat. Add the shrimp back to the pan. Pour the creamy sauce over the corn. Toss everything together well.
Top with crumbled Cotija cheese. Sprinkle fresh cilantro on top. Serve with extra lime wedges.

Tips to Make the Best Mexican Street Corn and Shrimp

Use fresh lime juice for the best zing.
Do not overcook the shrimp.
They get rubbery very fast.
If you like heat, add chopped jalapeños.
Frozen corn works well if fresh is gone.
Always use Cotija cheese for authentic flavor.

FAQs about Mexican Street Corn and Shrimp

Q: Can I use frozen shrimp?

A: Yes, frozen shrimp works well. Thaw them completely before cooking.

Q: What is Cotija cheese?

A: It is a salty Mexican cheese. It does not melt easily.

Q: Is this dish very spicy?

A: It has a mild kick. Add more chili for extra heat.

Q: How do I store leftovers?

A: Store in a sealed container. Keep it in the fridge for two days.

Final Thoughts

This Mexican Street Corn and Shrimp Recipe is a winner. It is fast, easy, and delicious. You get protein and veggies in one bowl.

The Ingredients for Mexican Street Corn and Shrimp are simple. Try this recipe for your next family dinner. You will love the creamy and smoky taste. Happy cooking!

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