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Mexican Street Corn and Shrimp

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A vibrant and flavorful dish combining juicy shrimp with charred corn, tossed in a creamy, tangy sauce inspired by classic Mexican street corn.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 3-4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Halal

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

Instructions

  1. Season the shrimp with salt, pepper, chili powder, and paprika.
  2. Heat olive oil in a pan over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through, then set aside.
  3. In the same pan, add corn and cook until slightly charred, stirring occasionally.
  4. In a bowl, mix mayonnaise, sour cream or yogurt, lime juice, and minced garlic.
  5. Add the cooked corn to the creamy mixture and stir to combine.
  6. Fold in the cooked shrimp gently.
  7. Sprinkle crumbled cheese and chopped cilantro over the top.
  8. Toss lightly and serve warm with an extra squeeze of lime if desired.

Notes

  • Fresh corn gives the best flavor, but frozen or canned works well.
  • Greek yogurt can be used for a lighter version.
  • Add jalapeños for extra heat.
  • Feta cheese is a great substitute for cotija.
  • Best served fresh for optimal texture and flavor.

Nutrition

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