Mexican Street Corn and Shrimp – A Creamy, Smoky, and Zesty Delight

If you’re a fan of bold, creamy, spicy flavors and fresh ingredients that come together effortlessly, you’re going to love this Mexican Street Corn and Shrimp recipe. It takes the core idea of “elote” grilled Mexican street corn slathered in a tangy, cheesy, creamy sauce and pairs it with succulent, chili-spiced shrimp for a dish that’s as exciting as it is satisfying.

This recipe delivers contrasting textures and complementary flavors in every bite. The tender shrimp are pan-seared with chili powder for smokiness, the sweet corn is lightly caramelized with onion and garlic, and the sauce made from half-and-half and feta brings in that creamy-tangy edge. A squeeze of lime adds brightness, and fresh cilantro ties everything together with a fragrant finish.

And the best part? It comes together in just about 30 minutes, making it a fantastic option for a weeknight dinner or a flavorful weekend lunch. Whether served on its own, over rice, or in tacos, this dish brings the spirit of Mexican street food right to your table.

Ingredients You’ll Need

Let’s break down the key components and the role each plays in building this flavor-packed dish:

For the Shrimp

• 1.5 lbs raw shrimp (peeled and deveined)
  Use large shrimp (15–20 count per pound) for meaty texture and easy handling.
• 1 tsp chili powder
  Adds gentle heat and a smoky layer of flavor to the shrimp.
• ¼ tsp salt (or to taste)
  Enhances the natural sweetness of the shrimp and balances the spices.
• 2 tbsp olive oil
  Helps coat the shrimp evenly with seasoning and promotes a golden sear during cooking.

For the Creamed Corn

• 2 tbsp salted butter
  Adds richness and helps to soften the onions and garlic for the corn base.
• ½ cup chopped onion
  Provides savory depth and natural sweetness to balance the creaminess.
• 5 cloves garlic, minced
  Bold, aromatic foundation that infuses both the shrimp and corn with flavor.
• 1.5 cups cooked corn kernels
  Use fresh grilled corn when in season for a touch of charred sweetness; frozen or canned works year-round.
• 1 tsp smoked paprika
  Builds on the smoky profile, echoing the grilled flavor traditionally found in elote.
• 1 cup half-and-half
  Brings a silky, creamy texture to the corn, making the sauce luxuriously smooth without being overly heavy.
• 4 oz feta cheese (divided)
  Crumbled feta provides a salty tang that contrasts beautifully with the creamy sauce. Use a block you crumble yourself for better texture.

Finishers

• Juice of 2 small limes
  Essential for brightness, acidity, and balance. Lime cuts through the richness of the cream and enhances all the flavors.
• Fresh cilantro (to taste)
  A final touch of herby freshness that ties everything together and makes the dish pop visually.

Step-by-Step Instructions

This recipe follows a simple three-part process: season and sear the shrimp, prepare the creamed corn, and combine everything for one irresistible skillet meal.

1. Season and Cook the Shrimp

1. Pat the shrimp dry and place them in a large mixing bowl.
2. Toss with chili powder, salt, and olive oil until evenly coated.
3. Heat a large skillet over medium-high heat.
4. Add the shrimp in a single layer and sear for about 2 minutes per side, or until they’re pink and opaque.
5. Transfer the shrimp to a plate and cover to keep warm.

Pro Tip: Don’t overcrowd the pan cook the shrimp in batches if needed to ensure even browning.

2. Make the Creamed Corn Base

1. In the same skillet, melt 2 tablespoons of butter over medium heat.
2. Add the onions and cook for 3–4 minutes, stirring occasionally until they’re soft and lightly golden.
3. Stir in the minced garlic and cook for an additional 30 seconds.
4. Add the corn kernels and smoked paprika, then sauté for 2–3 minutes to warm through and develop flavor.
5. Reduce the heat to low and pour in the half-and-half, stirring gently to combine.
6. Simmer for 5 minutes, allowing the sauce to thicken slightly.
7. Stir in 3 oz of the crumbled feta cheese until it melts into the sauce, making it creamy and tangy.

3. Bring It All Together

1. Return the shrimp to the skillet and toss gently to coat in the creamy corn mixture.
2. Squeeze in the juice of two limes, stirring just before serving.
3. Top with the remaining 1 oz of feta cheese and a generous handful of fresh cilantro.
4. Serve warm, optionally with rice, quinoa, tortillas, or salad greens.

Serving Suggestions

This dish is delicious as-is but also works beautifully in several variations:

• Over Rice or Quinoa: Makes it a full meal with a hearty base.
• With Warm Tortillas: Serve as shrimp and corn tacos with an extra squeeze of lime.
• On a Salad: Spoon over arugula or mixed greens for a warm salad option.
• As a Side Dish: Serve a smaller portion alongside grilled chicken or steak for an indulgent side.

Helpful Tips & Tricks

• Use Fresh Corn in Season: For the best flavor and texture, use grilled or boiled fresh corn when it’s in season. Slice the kernels off the cob just before cooking.
• Control the Creaminess: Want it lighter? Substitute part of the half-and-half with whole milk or use a dairy-free alternative like cashew cream or coconut milk.
• Prefer Spicier Food? Add a dash of cayenne pepper or a finely diced jalapeño to the corn mixture.
• Storage: Leftovers keep well in the fridge for 2–3 days. Reheat gently on the stovetop with a splash of milk or half-and-half to loosen the sauce.

Variations You’ll Love

• Shrimp Tacos: Spoon the mixture into small flour or corn tortillas. Top with shredded cabbage or radish for crunch.
• Add Black Beans: Stir in a can of drained black beans to stretch the dish and add fiber.
• Go Green: Add a handful of baby spinach or chopped kale to the skillet in the final minutes of cooking.
• Top with Hot Sauce or Tajín: A dash of chili-lime seasoning or your favorite hot sauce adds an extra burst of flavor.

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?

Yes! You can prepare the corn base and cook the shrimp ahead of time. Store them separately in the fridge for up to 2 days. Reheat gently and combine just before serving.

What can I use instead of feta?

Cotija cheese is a great substitute and adds a more authentic Mexican flair. Queso fresco also works well, though it’s milder.

Can I use frozen shrimp?

Absolutely. Just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Is this dish spicy?

The base recipe is mild. To make it spicier, increase the chili powder or add hot sauce, chipotle, or fresh jalapeños.

Can I make it dairy-free?

Yes! Use olive oil instead of butter, coconut milk or almond cream instead of half-and-half, and omit or replace feta with a dairy-free cheese alternative.

Final Thoughts: A Dish You’ll Keep Coming Back To

This Mexican Street Corn and Shrimp recipe is the kind of dish that earns its place in your regular rotation. It’s quick, easy, and flexible — and it tastes like something you’d get at a great street food truck or coastal café.

The combination of creamy corn, smoky spices, bright lime, and plump, perfectly cooked shrimp hits every note: sweet, spicy, tangy, and savory. Serve it at a summer BBQ, whip it up on a weeknight, or impress friends with a dish that looks gourmet but takes under 30 minutes to make.

Delicious on its own or paired with your favorite base, it’s a celebration of fresh, bold flavors in every bite.

Print