Name: Mexican Street Corn and Shrimp
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican-inspired
Ingredients: 400 g shrimp, peeled and deveined; 2 cups corn kernels (fresh, canned, or frozen); 1/3 cup mayonnaise; 1/3 cup sour cream or Greek yogurt; 2 tablespoons lime juice; 3 garlic cloves, minced; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup cotija cheese or feta, crumbled; 2 tablespoons fresh cilantro, chopped

I love making this Mexican street corn and shrimp when I want something vibrant, smoky, and full of bold flavors. The sweetness of corn pairs perfectly with juicy shrimp, all coated in a creamy, tangy sauce that reminds me of classic street food.

Why You’ll Love This Recipe

I enjoy how this dish combines fresh ingredients with rich, zesty flavors. The mix of charred corn, tender shrimp, and creamy dressing creates an irresistible balance. I also like how quickly it comes together, making it perfect for a weeknight meal or a casual gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shrimp, peeled and deveined
corn kernels (fresh, canned, or frozen)
mayonnaise
sour cream or Greek yogurt
lime juice
garlic cloves, minced
chili powder
paprika
olive oil
salt
black pepper
cotija cheese or feta, crumbled
fresh cilantro, chopped

Directions

I start by seasoning the shrimp with salt, pepper, chili powder, and paprika. In a pan, I heat olive oil over medium-high heat and cook the shrimp for about 2–3 minutes per side until they are pink and cooked through. Then I remove them from the pan and set them aside.

In the same pan, I add the corn and cook it until slightly charred, stirring occasionally to develop a smoky flavor. While the corn cooks, I mix together mayonnaise, sour cream or yogurt, lime juice, and minced garlic in a bowl.

I combine the cooked corn with the creamy mixture, then fold in the shrimp. I sprinkle crumbled cheese and chopped cilantro over the top and give everything a gentle toss.

I serve it warm with an extra squeeze of lime if I want more brightness.

Servings and timing

I usually get about 3 to 4 servings from this recipe.
Prep time takes around 10 minutes, and cooking time is about 10–12 minutes, so everything is ready in about 20–25 minutes.

Variations

I sometimes add diced avocado for extra creaminess or chopped jalapeños for more heat. When I want a lighter version, I use Greek yogurt instead of sour cream. I also like serving it as tacos by spooning the mixture into warm tortillas.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a pan or microwave, though I find it tastes best fresh. I sometimes add a little extra lime juice before serving again to refresh the flavors.

FAQs

Can I use frozen shrimp?

I can, as long as I thaw them completely and pat them dry before cooking.

What type of corn works best?

I prefer fresh corn for the best flavor, but frozen or canned works well too.

Can I make this less creamy?

I reduce the amount of mayonnaise or replace it with more yogurt.

Is there a substitute for cotija cheese?

I use feta cheese as a great alternative.

Can I grill the shrimp instead?

I grill them for an extra smoky flavor, and it works beautifully.

Conclusion

I keep making this Mexican street corn and shrimp because it’s quick, flavorful, and always a crowd-pleaser. The combination of creamy, tangy, and smoky elements makes it a dish I enjoy every time.