Mexican Street Corn and Shrimp
Mexican Street Corn and Shrimp is a vibrant dish that brings the lively flavors of Mexico to your table. This delightful recipe features sweet, grilled corn mixed with succulent shrimp, coated in a creamy, zesty sauce, and topped with crumbled Cotija cheese and fresh cilantro. Perfect for summer barbecues or casual gatherings, each bite promises a burst of flavor and texture that will transport you to the festive streets of Mexico.
- 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 lb medium shrimp (peeled and deveined)
- 1/2 cup mayonnaise
- 2 tsp chili powder
- 1/2 cup Cotija cheese (crumbled)
- Juice of 2 limes
- 1 tsp garlic powder
- Olive oil for brushing
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (400°F).
- Husk and rinse the corn; pat dry and brush lightly with olive oil. Season with salt.
- Grill the corn for 10–15 minutes, turning occasionally until charred and tender.
- In a bowl, toss shrimp with mayonnaise, chili powder, garlic powder, lime juice, salt, and pepper. Add to the grill during the last 4–5 minutes of cooking.
- Remove corn and shrimp from the grill. Cut corn kernels off cobs into a large bowl; add grilled shrimp and remaining sauce mixture.
- Serve topped with Cotija cheese and chopped cilantro.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg