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Delicious Mexican street corn with shrimp served in a vibrant presentation

Mexican Street Corn and Shrimp

A quick and delicious dish featuring sweet corn and succulent shrimp enveloped in a zesty lime crema, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 cups corn (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For the Lime Crema
  • 1/2 cup sour cream
  • 1 lime juiced
For Garnish
  • 1/4 cup cilantro, chopped
  • Feta cheese for garnish

Method
 

Cooking Corn
  1. Heat the olive oil in a skillet over medium heat. Add the corn and cook until charred, about 5-7 minutes.
Cooking Shrimp
  1. Toss in the shrimp, chili powder, garlic powder, salt, and pepper. Cook until the shrimp is pink and cooked through, approximately 3-5 minutes.
Making the Crema
  1. In a bowl, mix sour cream and lime juice to create a zesty crema.
Serving
  1. Serve the shrimp and corn mixture topped with lime crema. Garnish with chopped cilantro and crumbly feta cheese.

Notes

Got leftovers? This dish keeps well in the fridge for about 3 days. When reheating, add a splash of water or broth to keep it nice and juicy. Don’t skip toasting the garlic for deep flavor. For spiciness, add jalapeños or hot sauce.