Mexican Street Corn and Shrimp
Experience the vibrant flavors of Mexican street cuisine with this delightful dish featuring grilled corn and succulent shrimp. The sweet, charred corn blends beautifully with tender shrimp, zesty lime, and creamy cotija cheese, creating a mouthwatering meal that’s perfect for summer gatherings or as a cozy weeknight dinner. This recipe is not only easy to prepare but also a crowd-pleaser that will have everyone asking for seconds.
- 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 pound large shrimp, peeled and deveined
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your grill to medium-high heat. Remove husks from the corn and soak in water for 10 minutes.
- Grill the soaked corn for 10-15 minutes, turning occasionally until tender and charred. Allow cooling before cutting off kernels.
- In a skillet over medium heat, add oil and cook seasoned shrimp (chili powder, garlic powder, salt, pepper) for about 3-4 minutes until pink and opaque.
- In a bowl, mix mayonnaise with lime juice and half of the cotija cheese; stir in more chili powder if desired.
- Combine grilled corn kernels with cooked shrimp in a large bowl. Drizzle sauce over and toss gently.
- Serve on plates or a platter, topped with remaining cotija cheese and chopped cilantro.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 210mg