Mexican Street Corn and Shrimp

You know that feeling when you take a bite of something so good you forget your own name? That’s Mexican Street Corn and Shrimp. This dish isn’t just food—it’s a party in your mouth.

Sweet, smoky, spicy, creamy, and crunchy all at once. Why settle for boring dinners when you can have fireworks on a plate? If your taste buds aren’t screaming for joy by the end of this, you’re doing it wrong.

Let’s get to work.

Why This Mexican Street Corn and Shrimp Slaps

Mexican Street Corn (Elote) already owns the snack game. Add juicy, garlicky shrimp, and you’ve got a meal that’s basically cheating at life. The charred corn brings smokiness, the cotija cheese adds salty tang, and the shrimp?

They’re the protein-packed cherry on top. Plus, it’s customizable—adjust the heat, swap the protein, or go wild with toppings. This isn’t just dinner; it’s a flex.

Ingredients You’ll Need

• 4 ears of corn, husks removed
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 cup mayonnaise (trust us)
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder, plus extra for garnish
• 1 lime, juiced and zested
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste

How to Make It (Without Burning Down Your Kitchen)

1. Grill the corn: Heat a grill or grill pan over medium-high.
   

   Brush corn with 1 tbsp olive oil and grill, turning occasionally, until charred (about 10 minutes).

2. Cook the shrimp: In a skillet, heat remaining oil over medium. Add garlic, sauté for 30 seconds, then toss in shrimp. Cook 2–3 minutes per side until pink.
   

   Season with salt, pepper, and chili powder.

3. Slather it up: Spread mayo on the grilled corn. Sprinkle with cotija cheese, chili powder, and lime zest.
4. Assemble: Top corn with shrimp, drizzle with lime juice, and garnish with cilantro. Boom.

Storage: Because Leftovers Happen

Store components separately if possible. Shrimp keeps for 2 days in the fridge; corn is best eaten fresh but will last 1–2 days if wrapped tightly. Reheat shrimp gently—nobody likes rubbery seafood.

The mayo topping? Don’t even try saving it. Make it fresh.

Why This Recipe Is a Win

It’s fast (30 minutes max), packed with protein, and loaded with flavor.

The combo of fiber from the corn and lean shrimp makes it surprisingly balanced. Plus, it’s gluten-free and can easily be dairy-free (skip the cheese, but why would you?). Even picky eaters will shut up and eat.

Common Mistakes (Don’t Be That Person)

• Overcooking the shrimp: They turn into pencil erasers.
  

  Stop at pink.

• Skipping the char: Pale corn is sad corn. Get those grill marks.
• Drowning it in mayo: A thin layer is enough. This isn’t a sandwich.

Alternatives for the Rebellious

• No grill? Roast corn in the oven at 400°F for 20 minutes.
• Vegetarian? Swap shrimp for grilled halloumi or black beans.
• Spice-phobic? Use smoked paprika instead of chili powder.

FAQs

Can I use frozen shrimp?

Yes, but thaw them first.

Pat them dry—unless you enjoy steamed shrimp (you don’t).

Is cotija cheese replaceable?

Feta or queso fresco work in a pinch, but cotija’s crumbly texture is key. Don’t cheap out.

Can I make this ahead?

Prep the ingredients, but assemble last-minute. Soggy corn is a crime.

How do I know when the shrimp are done?

They curl into a C-shape and turn opaque.

If they’re an O, they’re overdone. Science.

Final Thoughts

This dish is stupidly easy for how impressive it looks. It’s summer on a plate, weeknight-friendly, and guaranteed to get you compliments.

Or at least jealous stares. Either way, you win. Now go cook.

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