Mexican Street Corn and Shrimp
Ever bitten into something so packed with flavor it felt like a fiesta in your mouth?
Get ready to fall head over heels for Mexican Street Corn and Shrimp! This dish brings the essence of street food right into your kitchen—it’s quick to whip up, fresh, and downright delicious. The sweet corn meets succulent shrimp, all enveloped in a zesty lime crema for that perfect pop of flavor.✨
Why make this recipe
You know what’s awesome? This recipe takes barely any time to make and is a total crowd-pleaser! Whether you need something easy on a busy weeknight or want to impress your friends at a dinner party, this dish has your back.
- One-pan magic: Less cleanup means more time to chill with your buds.
- Affordable ingredients: You don’t need a gold card to make this meal.
- Family-friendly: Even the pickiest kids will love it—who can resist shrimp?!
Ingredients
You don’t need fancy stuff—just these basics!
- 1 pound shrimp, peeled and deveined
- 2 cups corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Feta cheese, for garnish
Directions
- Heat the olive oil in a skillet over medium heat. Add the corn and cook until charred, about 5-7 minutes.
- Toss in the shrimp, chili powder, garlic powder, salt, and pepper. Cook until the shrimp is pink and cooked through, approximately 3-5 minutes.
- In a bowl, mix sour cream and lime juice to create a zesty crema.
- Serve the shrimp and corn mixture topped with lime crema. Garnish with chopped cilantro and crumbly feta cheese.
How to make Mexican Street Corn and Shrimp (Overview)
This dish is as breezy as a summer day! Start by charring the corn to get those lovely little bits of sweetness. Once that’s done, you’ll dive in with the shrimp and spices, cooking it all to a beautiful pink. Finally, mix up your crema for that creamy kick. Pro tip: Don’t skip toasting the garlic! It makes all the difference for that deep, savory flavor.
How to serve Mexican Street Corn and Shrimp
Serve this beauty right out of the skillet, and watch everyone gather around. Pair it with crispy tortilla chips for added crunch, or plate it with fluffy rice to soak up all that fantastic crema. The vibrant colors—from golden corn to pink shrimp—will brighten up your dinner table and your mood! 🎉
How to store Mexican Street Corn and Shrimp
Got leftovers? Lucky you! This dish keeps well in the fridge for about 3 days, and you can even freeze it for later. When reheating, add a splash of water or broth to keep it nice and juicy. Just remember, freshness is key, so don’t wait too long to dive in!
Tips to make Mexican Street Corn and Shrimp
- Swap shrimp for chicken if you’re not feeling seafood today!
- Want it spicier? Throw in some jalapeños or a dash of hot sauce.
- Use lime zest for an extra zing in your crema.
Variation
Feeling adventurous? Try making it vegan by swapping shrimp for roasted chickpeas and using cashew cream instead of sour cream. You’ll still get all the fabulous flavors without the seafood!
FAQs
Can I use canned corn?
Absolutely! Just drain and rinse, and you’re good to go.
How do I make it ahead of time?
You can prep the corn and shrimp in advance, then just sauté together when you’re ready to eat!
Can I freeze the leftovers?
Yes! Just memory lane those cute little shrimp into an airtight container, and you can savor them later.
📌 Pin this recipe for your next cozy dinner night!
Mexican Street Corn and Shrimp
Ingredients
Method
- Heat the olive oil in a skillet over medium heat. Add the corn and cook until charred, about 5-7 minutes.
- Toss in the shrimp, chili powder, garlic powder, salt, and pepper. Cook until the shrimp is pink and cooked through, approximately 3-5 minutes.
- In a bowl, mix sour cream and lime juice to create a zesty crema.
- Serve the shrimp and corn mixture topped with lime crema. Garnish with chopped cilantro and crumbly feta cheese.
Notes
Printable Recipe Card
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