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A vibrant plate of Mexican street corn and shrimp, garnished with fresh cilantro

Best way to grow perfect Mexican Street Corn and Shrimp

This recipe combines the smoky sweetness of grilled corn with succulent shrimp, all coated in a creamy, zesty sauce inspired by traditional Mexican street corn. It's a vibrant and flavorful dish that brings a taste of Mexico to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Grill
  • Tongs
  • Mixing Bowls

Ingredients
  

For the Mexican Street Corn

  • 4 large ears of corn, husked
  • 2 tbsp unsalted butter, melted
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 lime, cut into wedges

For the Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

Corn Preparation

  • Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly brush the husked corn ears with melted butter.

Grilling the Corn

  • Place the buttered corn directly on the grill grates. Grill for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.

Shrimp Preparation

  • While the corn is grilling, toss the peeled and deveined shrimp with olive oil, garlic powder, cumin, salt, and black pepper in a medium bowl.

Cooking the Shrimp

  • Once the corn is done, add the seasoned shrimp to the grill. Cook for 2-3 minutes per side, or until they turn pink and opaque.

Prepare the Elote Sauce

  • In a small bowl, combine mayonnaise, sour cream (or Mexican crema), crumbled cotija cheese, chopped fresh cilantro, chili powder, and smoked paprika. Mix well to create the elote sauce.

Assemble and Serve

  • Once both corn and shrimp are cooked, you can either serve them separately or cut the corn kernels off the cob and mix them with the shrimp. Drizzle generously with the prepared elote sauce and garnish with extra cotija cheese, cilantro, and lime wedges. Serve immediately and enjoy your delicious Mexican Street Corn and Shrimp!

Notes

For an extra kick, add a pinch of cayenne pepper to the elote sauce. Fresh or frozen shrimp (thawed) can be used for this recipe. If cotija cheese is unavailable, you can substitute it with crumbled feta cheese in a pinch.