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Mexican Street Corn and Shrimp

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A bold and vibrant dish combining smoky seasoned shrimp with creamy, tangy Mexican-style street corn for a flavorful and satisfying meal.

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 cups corn kernels (fresh, canned, or grilled)
  • 1 tablespoon olive oil or butter
  • 2 cloves garlic, minced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cotija or feta cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Season the shrimp with chili powder, paprika, salt, and black pepper.
  2. Heat olive oil or butter in a large pan over medium heat.
  3. Cook the shrimp for 2–3 minutes per side until pink and fully cooked, then remove and set aside.
  4. In the same pan, sauté the corn and minced garlic for 3–5 minutes until heated through and slightly charred.
  5. In a bowl, mix mayonnaise, sour cream or yogurt, lime juice, and a pinch of chili powder to create a creamy sauce.
  6. Add the cooked corn to the sauce and stir to combine.
  7. Mix in the crumbled cheese and chopped cilantro.
  8. Serve the shrimp over the creamy corn mixture or toss everything together.
  9. Finish with an extra squeeze of lime juice if desired and serve immediately.

Notes

  • Use fresh or grilled corn for the best flavor, but canned or frozen works well too.
  • Add diced avocado for extra creaminess.
  • Increase spice with jalapeños or extra chili powder.
  • Serve in tortillas for tacos or over rice for a heartier meal.
  • Reheat gently to keep shrimp tender and avoid overcooking.

Nutrition

Find it online: https://cookedbymaya.com/mexican-street-corn-and-shrimp/