Mexican Street Corn and Shrimp Recipe
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.
Equipment
- Large non-stick skillet.
- Wooden Spoon
- Chef's knife.
- Cutting Board
- Small mixing bowl
- Measuring Spoons
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.
Instructions
- 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.
Notes
- 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.