Mexican Street Corn Shrimp
A flavorful dish combining shrimp with the bold tastes of Mexican street corn, perfect as an appetizer or main course.
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.
Notes
You can serve this dish in a bowl or on a platter, garnished with extra cilantro and cotija cheese. It pairs well with tortilla chips or over lettuce for a fresh salad. For storage, keep leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 3g
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