Proven way to grow Mexican Street Corn and Shrimp in 5 StepsMexican Street Corn and Shrimp
This recipe combines the vibrant flavors of Mexican street corn with succulent shrimp, creating a delicious and easy-to-make dish perfect for a quick meal.
Equipment
- Grill
- Small bowl
- Skillet
- Tongs
Ingredients
Mexican Street Corn
- 4 ears corn on the cob
- 0.25 cup mayonnaise
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 whole lime
- 2 tablespoons fresh cilantro, chopped
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the Corn
- Grill corn on the cob until tender and slightly charred, then set aside.
- In a small bowl, mix mayonnaise, crumbled cotija cheese, chili powder, and the juice of half a lime.
Prepare the Shrimp
- Toss shrimp with olive oil, garlic powder, paprika, salt, and black pepper.
- Cook the seasoned shrimp in a skillet over medium-high heat for 2-3 minutes per side, or until pink and cooked through.
Assemble the Dish
- Spread the mayonnaise mixture evenly over the grilled corn.
- Serve the Mexican street corn alongside the cooked shrimp.
- Garnish with fresh cilantro and a squeeze of the remaining lime juice.
Notes
For extra spice, add a pinch of cayenne pepper to the mayonnaise mixture. You can also char the corn in a hot skillet if a grill is not available.