Description
Mexican Street Corn and Shrimp is a vibrant, flavor-packed dish that combines sweet, grilled corn with succulent shrimp in a creamy, zesty sauce. Perfect for summer gatherings or weeknight dinners, this recipe captures the essence of authentic Mexican street food. With every bite, you’ll experience a delightful medley of textures and tastes that will transport you straight to a lively street market in Mexico. Enjoy this colorful dish as an appetizer or main course that promises to impress your guests!
Ingredients
Scale
- 4 ears fresh corn on the cob
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 2 tsp chili powder
- Juice of 2 limes (about 1/4 cup)
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Shuck the corn and rinse the shrimp under cool water.
- Boil corn in salted water for 5-7 minutes or grill until charred.
- In a skillet over medium-high heat, melt butter and sauté shrimp with chili powder for about 3-4 minutes until pink.
- In a bowl, mix mayonnaise with lime juice, half of the Cotija cheese, cilantro, and extra chili powder until smooth.
- Cut kernels off the cooled corn cob and combine with sautéed shrimp; drizzle with sauce and toss gently.
- Serve on plates topped with remaining Cotija cheese and additional cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg