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- 1 lb large shrimp, peeled and deveined - 2 cups corn kernels (fresh or frozen) - Smoked paprika, chili powder, lime juice, mayonnaise - Crumbled queso fresco, fresh cilantro, green onions - Lime wedges for serving - Presentation tips for a vibrant display For this dish, I love using large shrimp. They cook quickly and soak up flavors well. You can use fresh or frozen corn kernels. Both options work great, but fresh corn adds a nice crunch. The seasoning is key. Smoked paprika gives a warm, smoky taste, while chili powder adds a bit of heat. Lime juice brightens everything up. I mix mayonnaise with crumbled queso fresco and cilantro. This creamy blend ties the dish together. For serving, I suggest lime wedges on the side. They add freshness and let you adjust the flavor. To make the dish pop, serve it in a big bowl. Top it with sliced green onions for color and flavor. This simple yet vibrant meal is sure to impress! {{ingredient_image_2}} To start, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Let the oil warm for about a minute. Then, add 2 cups of corn kernels. I like to use fresh corn, but frozen works too. Sauté the corn for 5 to 7 minutes. Stir it often to avoid burning. You want the corn to get a nice golden-brown char. This adds flavor! Next, season the corn with 1 teaspoon of smoked paprika and 1 teaspoon of chili powder. Add salt and freshly ground black pepper to taste. Toss everything to coat the corn evenly. Once done, remove it from the heat and set the corn aside in a bowl. Now, in the same skillet, add 1 pound of large shrimp. Make sure they are peeled and deveined. Cook them in a single layer for 2 to 3 minutes on each side. The shrimp should turn pink and opaque when done. This is key to ensuring they are cooked properly. While the shrimp cook, squeeze 1 tablespoon of freshly squeezed lime juice over them. This adds a bright flavor that enhances the shrimp. Once they are cooked through, lower the heat. Return the sautéed corn to the skillet with the shrimp. Stir them together gently. This helps to mix the flavors well. In a separate bowl, whisk together 2 tablespoons of mayonnaise, 1/4 cup of crumbled queso fresco, and 1/4 cup of finely chopped cilantro. Mix until smooth. Now, pour this creamy mixture over the shrimp and corn. Toss everything lightly to coat each piece. Let it warm on low heat for about a minute. This brings all the flavors together. Your Mexican Street Corn Shrimp is now ready to enjoy! Cooking shrimp just right is key. Shrimp should turn pink and opaque. Overcooking makes them tough. Aim for 2-3 minutes on each side. Keep an eye on them to avoid this mistake. For corn, you want a nice char. Sauté it in olive oil until golden brown. This should take about 5-7 minutes. Stir often to get an even char. The flavor gets better with a bit of caramelization. To make your dish pop, try adding spices like cumin or garlic powder. These bring depth to the shrimp and corn. Fresh herbs like basil or oregano also add zest. Experiment with these to find your favorite mix. Cheese is vital in this dish. While queso fresco is great, you can try cotija or feta too. Each cheese gives a unique taste. Choose what you like best for a fun twist. Serve this dish in a bright bowl to show off the colors. Top it with sliced green onions for a fresh look. Lime wedges on the side are a must. They let everyone add a splash of citrus. Pair your meal with sides like black beans or a fresh salad. These balance the flavors and add more nutrition. Enjoying this dish with friends makes it even better! Pro Tips Fresh Shrimp is Key: Always choose fresh, high-quality shrimp for the best texture and flavor. If using frozen shrimp, ensure they are fully thawed and patted dry before cooking. Perfectly Charred Corn: For an even better flavor, try grilling the corn on the cob before removing the kernels. This adds a smoky depth that complements the shrimp beautifully. Cilantro Alternatives: If you're not a fan of cilantro, consider using fresh parsley or green onions as a substitute. They provide a fresh taste without the distinct cilantro flavor. Adjust Spice Levels: Feel free to adjust the amount of chili powder based on your spice preference. For a milder version, reduce the chili powder or omit it altogether. {{image_4}} You can easily swap shrimp for chicken or fish. Grilled chicken breast adds a hearty feel. White fish like tilapia or cod works great too. For a vegetarian option, try grilled vegetables. Zucchini, bell peppers, and mushrooms add a nice touch. This keeps the dish fresh and colorful. To make this dish gluten-free, simply use a gluten-free mayo. Many brands offer great choices. Check the label to ensure no hidden gluten. You can also skip the mayonnaise and use avocado instead. It adds creaminess and is packed with healthy fats. Love heat? Add diced jalapeños or a splash of hot sauce. Toss them in while cooking the shrimp. This will raise the flavor to a new level. Adjust the spice to fit your taste. Start with a little, and add more if you like it hot! To store leftover Mexican Street Corn Shrimp, first, let it cool down. Place the shrimp in an airtight container. This keeps flavors fresh and prevents spills. You can store it in the fridge for up to three days. When reheating, use a skillet over low heat. Add a splash of water to keep it moist. Stir gently until heated through. Avoid high heat to prevent rubbery shrimp. If you want to save Mexican Street Corn Shrimp for later, freezing is a great option. Place cooled shrimp in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, gently warm it in a skillet. Add a bit of oil or butter for better flavor. This helps keep the shrimp tender and juicy. In the refrigerator, the dish lasts about three days. If stored in the freezer, it can last up to three months. Always check for signs of spoilage. Look for an off smell or changes in color. If anything seems off, it’s best to toss it. I recommend using large shrimp for this dish. You can choose fresh or frozen shrimp. Fresh shrimp often taste better, but frozen shrimp are quick and easy to use. Look for shrimp that are labeled "wild-caught" for the best flavor. Make sure they are peeled and deveined before cooking. This saves time and makes the meal easier to enjoy. Yes, you can use canned corn in this recipe. It’s convenient and saves prep time. However, fresh corn has a better taste and texture. Canned corn can be softer and less sweet. If you choose canned corn, rinse it well to reduce sodium. This helps improve the flavor and keeps the dish from being too salty. You can pair this dish with many sides. A fresh green salad works well, as does rice or quinoa. For a Mexican twist, serve with tortilla chips or guacamole. You can also add a side of black beans for a hearty meal. Lime wedges are great to serve on the side for an extra zesty kick. This recipe combines shrimp and corn in a tasty way. Start with fresh shrimp and corn, then enhance flavors with smoked paprika and lime juice. Perfecting the shrimp and corn's texture makes a big difference. You can swap proteins, try gluten-free options, or spice it up. Store leftovers properly for the best taste. This dish is simple yet delicious, making it perfect for sharing. Enjoy your cooking and impress your family and friends!

Mexican Street Corn Shrimp Delight

A vibrant dish featuring shrimp and corn with a creamy sauce, perfect for a flavorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 cups corn kernels (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons mayonnaise
  • 1 4 cup queso fresco, crumbled
  • 1 4 cup fresh cilantro, finely chopped
  • to taste Salt and freshly ground black pepper
  • 2 green onions, thinly sliced for garnish
  • Lime wedges for serving

Instructions
 

  • In a large skillet, pour the olive oil and place it over medium-high heat. Allow the oil to warm up for a minute.
  • Add the corn kernels to the skillet. Sauté the corn for about 5-7 minutes, stirring occasionally, until it begins to caramelize and acquire a golden-brown char while still being tender.
  • Once the corn is sautéed, season it with smoked paprika, chili powder, salt, and pepper. Toss to ensure the spices coat the corn evenly. Remove the skillet from the heat and transfer the seasoned corn to a bowl, setting it aside.
  • In the same skillet, add the shrimp in a single layer. Cook for approximately 2-3 minutes on each side, or until the shrimp are completely pink and opaque.
  • While the shrimp cook, drizzle the lime juice over them, allowing it to enhance the flavor as they sauté.
  • When the shrimp are cooked through, reduce the heat to low and return the sautéed corn to the skillet. Stir to combine the ingredients thoroughly.
  • In a separate small bowl, whisk together the mayonnaise, crumbled queso fresco, and finely chopped cilantro until the mixture is smooth and well-blended.
  • Gently pour the mayonnaise mixture over the shrimp and corn in the skillet, tossing everything lightly to ensure an even coat of the creamy sauce.
  • Allow the mixture to warm together for an additional minute on low heat before removing the skillet from the heat.

Notes

Serve in a large bowl or platter, garnished with green onions and lime wedges.
Keyword corn, dinner, easy, Mexican, shrimp