Mexican Street Corn and Shrimp
Mexican Street Corn and Shrimp is a vibrant dish that captures the essence of summer with every bite. Grilled sweet corn pairs beautifully with tender shrimp, all coated in a creamy lime dressing and garnished with tangy Cotija cheese. This delightful recipe evokes memories of bustling street markets, making it perfect for gatherings or cozy dinners at home. Experience the smoky, spicy flavors that will transport your taste buds straight to Mexico!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob
- 1 lb large shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tsp chili powder (1 tsp mild, 1 tsp hot)
- 1/2 cup Cotija cheese, crumbled
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high (400°F).
- Grill corn for 10-15 minutes, turning until charred; let cool and cut off kernels.
- In a bowl, mix shrimp with mayonnaise, chili powder, salt, and pepper.
- Skewer seasoned shrimp and grill for 3-4 minutes per side until pink.
- In a large bowl, combine grilled corn kernels, shrimp, lime juice, cilantro, and Cotija cheese; toss gently.
- Serve garnished with lime wedges and extra cilantro.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg