Irresistible Mexican Street Corn and Shrimp Recipe

When it comes to combining bold, vibrant flavors with fresh ingredients, few dishes manage to capture the essence of summer like Mexican street corn and shrimp. This dish is a perfect fusion of two classic favorites: the savory, smoky goodness of grilled corn paired with succulent, tender shrimp. It’s a dish that will make your taste buds dance, with the kind of flavor that’ll make you come back for seconds.

The following recipe, Irresistible Mexican Street Corn and Shrimp, is a true celebration of Mexican flavors and is guaranteed to leave everyone at the table asking for more. It brings together shrimp with corn, two ingredients that complement each other perfectly in both flavor and texture. Whether you’re preparing it for a casual family dinner or a large gathering, this seafood dish is guaranteed to be a hit.

Let’s dive into the ingredients, preparation steps, and why this dish is perfect for any occasion.

Ingredients for Mexican Street Corn and Shrimp Recipe:

For this recipe, you will need the following ingredients:

For the Mexican Street Corn (Elote):

• 4 ears of corn (fresh or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled cotija cheese (or Parmesan if unavailable)
• Fresh cilantro for garnish (optional)

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh lime juice

Directions for Making Irresistible Mexican Street Corn and Shrimp:

1. Grilling the Corn:

Start by preparing the corn. If you’re using fresh corn on the cob, peel back the husks and remove the silk. Then, lightly oil the corn and grill it over medium-high heat. You’ll want to rotate the corn frequently, allowing each side to get a nice, golden char. Grill the corn for about 10 minutes or until it has a nice char and is cooked through.

If you’re using frozen corn, grill it in a similar way, tossing it occasionally until it heats through and gets some grill marks.

Once the corn is grilled, remove it from the grill and set it aside. Let it cool for a few minutes before cutting the kernels off the cob. Set the corn kernels aside for the next step.

2. Preparing the Shrimp:

In a bowl, combine the shrimp with olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Toss the shrimp until they are evenly coated with the spices.

Next, heat a large skillet or grill pan over medium-high heat. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.

3. Making the Mexican Street Corn Dressing:

In a separate bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until smooth and creamy.

Once the dressing is ready, drizzle it over the grilled corn kernels. Toss to coat evenly, and top with crumbled cotija cheese. If you prefer a bit more spice, feel free to add extra chili powder or a sprinkle of cayenne pepper. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

4. Combining the Corn and Shrimp:

Now, combine the grilled corn mixture with the shrimp. Gently toss the shrimp and corn together, ensuring that the shrimp and corn are evenly mixed. You want to make sure that each bite has the perfect amount of shrimp and corn.

Serving Your Mexican Street Corn and Shrimp Dish:

Once everything is combined, it’s time to serve. This dish works wonderfully as a side dish, appetizer, or even a main course. For a fun presentation, you can serve it in individual bowls or on a platter. Garnish with more cilantro and a few extra lime wedges on the side to add a zesty touch.

This recipe serves about 4 people, but you can easily scale it up for a larger crowd if needed.

Why This Recipe Works:

1. Perfect for a Crowd: Whether you’re hosting a small family gathering or a large barbecue, this seafood recipe for a crowd is easy to prepare and perfect for sharing. The combination of the juicy shrimp and the flavorful Mexican street corn will appeal to everyone at your gathering, making it an ideal choice for seafood for a crowd.

2. Mexican Shrimp Dishes with a Twist: Mexican shrimp dishes are known for their bold, spicy flavors. This recipe takes inspiration from traditional Mexican street corn (also known as elote) and combines it with shrimp, creating a fusion dish that elevates your usual shrimp and corn recipes. The smoky, spicy notes of the chili powder and paprika add a kick to the shrimp, while the creamy street corn dressing brings a rich balance.

3. Easy to Make and Serve: If you’re looking for fancy shrimp recipes that are easy to make but look impressive, this one ticks all the boxes. The shrimp are perfectly seasoned and cooked, while the corn is dressed with a tangy, creamy sauce that everyone will love. The best part? It’s quick and simple to prepare. This corn and shrimp salad can be prepped ahead of time, and the shrimp can be grilled or sautéed just before serving, making it a convenient dish to prepare when you’re feeding a crowd.

4. Flavorful and Filling: The combination of corn and shrimp creates a satisfying dish that is both light and flavorful. The sweetness of the corn pairs beautifully with the savory shrimp, and the creamy, tangy dressing adds depth to every bite. This recipe is not only delicious but also balanced, offering a great source of protein and fiber.

5. Customizable for Your Taste: You can easily customize this recipe to suit your preferences. If you like your food extra spicy, feel free to add more chili powder or even some diced jalapeños to the dressing. You can also swap the shrimp for other types of seafood, such as crab or lobster, to create your own variations of Mexican shrimp appetizers.

Tips and Variations:

• Make it a Salad: You can easily transform this dish into a corn and shrimp salad by adding some fresh greens like arugula, spinach, or mixed lettuce. The creamy dressing will coat the greens beautifully, making it an even heartier dish.
• For More Heat: If you like spicy dishes, you can add chopped fresh jalapeños or a dash of hot sauce to the shrimp before grilling. Alternatively, stir in a little extra cayenne pepper or chipotle chili powder for a smoky, spicy kick.
• Use Different Types of Shrimp: If you prefer, you can use smaller shrimp or even shrimp that’s already peeled and deveined. Just make sure to adjust the cooking time accordingly to avoid overcooking the shrimp.
• Add Vegetables: For an extra pop of color and flavor, you can add grilled bell peppers, onions, or cherry tomatoes to the corn mixture. These vegetables will add some sweetness and texture to the dish.

Conclusion:

This Irresistible Mexican Street Corn and Shrimp Recipe is an exciting and flavorful twist on traditional shrimp and corn recipes. It’s perfect for any occasion, whether you’re serving it as an appetizer, side dish, or even a main course. The vibrant, zesty flavors of Mexican street corn combined with perfectly cooked shrimp will have everyone at the table asking for more. It’s the perfect dish for gatherings, barbecues, or even a casual dinner with family and friends. So next time you’re craving a Mexican shrimp dish with a little flair, give this recipe a try—your taste buds will thank you!