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Mexican Street Corn and Shrimp

Mexican Street Corn and Shrimp

The Crispy Chef
This irresistible dish combines the bold flavors of traditional Mexican street corn (Elote) with perfectly seasoned and pan-seared shrimp. A smoky, creamy, and spicy flavor explosion with fresh lime, cotija cheese, and chili – this fusion will leave you craving more. Perfect for summer meals, BBQs, or a standout side dish with a twist.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 390 kcal

Equipment

  • Cast-iron skillet or grill pan
  • Mixing bowls
  • Tongs
  • Knife and cutting board
  • Citrus juicer (optional)

Ingredients
  

Corn Base:

  • 4 cups fresh corn kernels from 4-5 ears
  • 1/3 cup Mexican crema or sour cream
  • 2 tbsp mayonnaise
  • 1/3 cup cotija cheese crumbled (or queso fresco)
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest

Shrimp:

  • 1 lb large shrimp 21-25 count, peeled and deveined
  • 2 garlic cloves minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • 1 tbsp olive oil for cooking

Flavor Boosters:

  • 1 tsp chili powder preferably Mexican blend
  • 1/4 cup fresh cilantro chopped
  • 1 small jalapeño finely diced
  • 2 tbsp red onion finely diced

Instructions
 

  • Prep Shrimp: Toss shrimp with garlic, cumin, paprika, cayenne, and salt. Let sit for 15 minutes.
  • Char Corn: Heat cast iron skillet over high heat. Add corn kernels with a bit of oil and sear for 2-3 minutes without stirring until charred. Remove from heat.
  • Cook Shrimp: In the same pan or separate skillet, heat olive oil over medium-high heat. Cook shrimp 2 minutes per side until pink and slightly crispy. Do not overcook.
  • Mix Base: In a large bowl, combine charred corn, crema, mayo, lime juice, and zest. Mix gently.
  • Assemble: Add cooked shrimp, cotija cheese, chili powder, cilantro, jalapeño, and red onion. Toss everything together while still warm.
  • Serve: Garnish with extra cheese and cilantro. Serve warm in bowls or with tortillas for tacos.

Notes

Grill shrimp for smokier flavor.
Store corn and shrimp separately in the fridge for up to 3 days.
Make extra corn base for salads or quesadillas.
Adjust spice level to taste.

Nutrition

Calories: 390kcalCarbohydrates: 18gProtein: 29gFat: 24gSugar: 4g
Keyword elote with shrimp
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