If you’re craving a dish that bursts with smoky, creamy, and zesty flavors, look no further than this irresistible Mexican Street Corn and Shrimp Recipe. It blends the vibrant char of grilled corn slathered in a tangy mayo-lime sauce with succulent shrimp grilled to perfection. Every bite promises a dazzling mix of textures and tastes that feels authentically Mexican yet easy enough to whip up on any weeknight. Whether you’re hosting a backyard barbecue or simply want to treat yourself to something fun and fresh, this recipe is sure to make you smile and impress your guests.
Ingredients You’ll Need
These ingredients are simple but pack so much punch—each one playing a crucial role in building the layers of flavor, texture, and color that make this Mexican Street Corn and Shrimp Recipe a standout favorite.
- 1 pound shrimp: Fresh or thawed, shrimp add a tender, slightly sweet protein that grills beautifully alongside the corn.
- 1/4 cup mayonnaise: Creates a creamy base that clings to the corn, balancing smoky char with richness.
- 1/4 cup sour cream: Adds a tangy smoothness to the sauce, enhancing the overall brightness.
- 1/2 cup cotija cheese, crumbled: This crumbly, salty Mexican cheese perfectly complements both the corn and shrimp.
- 1/2 teaspoon chili powder: Gives just the right amount of mild heat and warmth.
- 1/4 teaspoon garlic powder: Infuses a subtle savory depth without overpowering the fresh ingredients.
- 1/4 cup cilantro, chopped: Fresh cilantro brings a burst of herbal brightness and that unmistakable Mexican flair.
- 4 ears of corn, husked: Juicy, sweet corn that chars beautifully on the grill for smoky indulgence.
- 1 tablespoon olive oil: Helps the corn crisp slightly while grilling without sticking or drying out.
- 1 lime, cut into wedges: Fresh lime juice adds essential acidity and a zesty finish that ties the whole dish together.
How to Make Mexican Street Corn and Shrimp Recipe
Step 1: Get Your Grill Ready
Start by preheating your grill to medium-high. This ensures a perfect char that locks in the smoky flavors for both the corn and shrimp without overcooking them. A hot grill is key to achieving that classic street food appeal.
Step 2: Mix the Creamy Sauce
In a small bowl, blend together mayonnaise, sour cream, half of the crumbled cotija cheese, chili powder, garlic powder, and half of the chopped cilantro. This sauce is the soul of your Mexican Street Corn and Shrimp Recipe, blending creaminess with spice and fresh herbs.
Step 3: Prepare and Grill the Corn
Brush each ear of corn lightly with olive oil to prevent sticking and encourage a lovely char. Place the corn on the grill, turning regularly for about 10-12 minutes until you see those signature grill marks and the kernels start to caramelize.
Step 4: Grill the Shrimp
While the corn is getting that smoky color, grill the shrimp for 2 to 3 minutes on each side until they turn opaque and develop a slightly charred exterior. Perfectly grilled shrimp provide a juicy contrast to the crisp kernels.
Step 5: Coat the Corn in Sauce
Once the corn is grilled to perfection, spread the creamy mayo mixture all over each ear. The warmth of the corn will help the sauce melt slightly, making it irresistibly lusciously coating every kernel.
Step 6: Add Cheese and Herbs
Sprinkle the remaining cotija cheese and the rest of the chopped cilantro over the corn, adding salty, fresh notes that bring this dish alive visually and flavor-wise.
Step 7: Combine and Serve
Arrange the grilled shrimp alongside the coated corn on a platter. This is the moment your Mexican Street Corn and Shrimp Recipe truly comes together—inviting and ready to be enjoyed.
Step 8: Final Lime Squeeze
Don’t forget to squeeze fresh lime juice over the corn and shrimp just before serving. That citrus pop sharpens all the richness and enhances every savory bite. Now dig in and savor!
How to Serve Mexican Street Corn and Shrimp Recipe
Garnishes
Fresh garnishes elevate the dish beyond simple grilled food. A sprinkling of extra cotija cheese, a handful of fresh cilantro, and bright chili flakes add texture, color, and a little heat that’ll excite your palate and your guests.
Side Dishes
This Mexican Street Corn and Shrimp Recipe pairs wonderfully with light sides like a crisp green salad, black beans, or a vibrant avocado and tomato salsa. These sides balance the richness and add fresh layers of flavor to your meal.
Creative Ways to Present
Try serving the grilled corn off the cob in a bowl topped with the shrimp, or even skillet-style with a squeeze of lime for a rustic shared plate. You can also skewer the shrimp and corn bites for finger-friendly appetizers at your next party.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp and corn in airtight containers and store them in the refrigerator for up to two days. Keep the creamy sauce separate if possible to preserve the best texture.
Freezing
While freezing grilled corn or shrimp isn’t ideal due to texture changes, you can freeze the shrimp alone before grilling for up to one month. Thaw thoroughly before cooking. It’s best to make the sauce fresh rather than freezing it.
Reheating
Reheat corn gently in a skillet or oven to keep some char and warmth without drying it out. Shrimp reheats best in a quick sauté or under the broiler for a minute. Avoid microwaving to prevent rubbery texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat dry before grilling. This helps achieve that nice sear and prevents steaming instead of grilling.
Is there a vegetarian version of the Mexican Street Corn and Shrimp Recipe?
Yes, simply omit the shrimp and consider adding grilled mushrooms or zucchini skewers for a similar smoky, meaty texture alongside the corn.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a good stand-in for its crumbly, salty profile, although the flavor will be slightly different. Parmesan can work in a pinch but lacks the authentic Mexican taste.
How spicy is this dish?
The chili powder provides a mild warmth that won’t overpower most palates. You can adjust to your liking by adding more chili powder or a pinch of cayenne for extra heat.
Can I make this recipe indoors without a grill?
Definitely! Use a grill pan or broil the corn and shrimp in your oven to get similar charred flavors. Just watch closely to avoid burning.
Final Thoughts
This Mexican Street Corn and Shrimp Recipe is one of those dishes that effortlessly brings joy to the table. Its vibrant flavors, easy preparation, and stunning presentation make it a true crowd-pleaser. I can’t wait for you to try it out and savor all the smoky, creamy, tangy goodness with every bite!
