Description

Mexican Street Corn and Shrimp blends bold shrimp with creamy Elote corn—zesty, cheesy, and perfect for tacos, bowls, or summer dinners.

Ingredients

Scale

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

Instructions

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).

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.

Slather it up: Spread mayo on the grilled corn. Sprinkle with cotija cheese, chili powder, and lime zest.

Assemble: Top corn with shrimp, drizzle with lime juice, and garnish with cilantro. Boom.

Notes

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.