Description
Mexican Street Corn and Shrimp is a vibrant dish that captures the essence of summer gatherings in every bite. This quick and easy recipe features sweet, grilled corn tossed with succulent shrimp, creamy mayonnaise, tangy lime juice, and zesty chili powder. Topped with crumbled cotija cheese and fresh cilantro, it’s a fiesta of flavors that will impress your family and friends at any occasion.
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 1 lb large shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tbsp chili powder (adjust to taste)
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat the grill to medium-high heat. Husk the corn and remove silk strands.
- Grill corn for 10-15 minutes until charred and tender. Let cool before cutting kernels off the cob.
- In a skillet, heat oil over medium heat. Sauté seasoned shrimp (with chili powder, salt, and pepper) for 3-4 minutes until pink.
- In a bowl, mix mayonnaise with lime juice and additional chili powder if desired.
- Combine grilled corn kernels with sautéed shrimp, drizzle with sauce, and mix well.
- Sprinkle cotija cheese and garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg