why make this recipe
Mexican Street Corn Shrimp combines the sweet, juicy flavors of shrimp with the bold taste of Mexican street corn. This dish is perfect for gatherings, parties, or a tasty dinner at home. It’s easy to whip up and makes for a great appetizer or main course. Plus, the ingredients are simple and wholesome, making this dish a healthy option anyone can enjoy!
how to make Mexican Street Corn Shrimp
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 lime, juiced
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Directions:
- In a large skillet, heat olive oil over medium heat. Add shrimp, chili powder, cumin, salt, and pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
- Add corn to the skillet and stir until heated through, about 2 minutes.
- Remove from heat and stir in lime juice and mayonnaise until well combined.
- Transfer to a serving dish and sprinkle with cotija cheese and cilantro.
- Serve warm as a main dish or appetizer.
how to serve Mexican Street Corn Shrimp
You can serve Mexican Street Corn Shrimp in a bowl or on a platter. Garnish it with extra cilantro and cotija cheese to make it look appealing. This dish is great with tortilla chips or over a bed of lettuce for a fresh salad. Pair it with a good drink, like a cold soda or a light beer, and enjoy!
how to store Mexican Street Corn Shrimp
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 2 days. When ready to eat again, simply heat it up in the microwave or on the stovetop until warmed through.
tips to make Mexican Street Corn Shrimp
- Make sure the shrimp are fresh for the best flavor. If using frozen shrimp, thaw them completely before cooking.
- Adjust the spices to your taste. If you like it spicier, add more chili powder.
- You can make this dish ahead of time and reheat it just before serving.
- Try adding other toppings like diced avocado or jalapeños for extra flavor.
variation
You can easily turn this dish into a vegetarian option by replacing shrimp with diced bell peppers or mushrooms. This gives you a similar texture and still allows for all the great flavors of the dish.
FAQs
Q1: Can I use frozen corn for this recipe?
A1: Yes, you can use frozen corn. Just make sure to thaw it before adding it to the skillet.
Q2: What can I use instead of cotija cheese?
A2: If you can’t find cotija cheese, you can use feta cheese as a substitute. It will give a similar salty flavor.
Q3: How spicy is this dish?
A3: The dish has a mild spice level thanks to the chili powder. You can customize the heat by adding more chili powder or including hot sauce if you prefer more heat.
Mexican Street Corn Shrimp
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Fresh shrimp is recommended for the best flavor.
- 1 cup corn kernels (fresh, frozen, or canned) Frozen corn should be thawed before use.
- 2 tablespoons olive oil
- 1 tablespoon chili powder Adjust to taste for desired spice level.
- 1 teaspoon cumin
- 1 unit lime, juiced
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled Feta cheese can be used as a substitute.
- to taste Fresh cilantro, chopped (for garnish)
- to taste Salt and pepper
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add shrimp, chili powder, cumin, salt, and pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
- Add corn to the skillet and stir until heated through, about 2 minutes.
- Remove from heat and stir in lime juice and mayonnaise until well combined.
- Transfer to a serving dish and sprinkle with cotija cheese and cilantro.
- Serve warm as a main dish or appetizer.