FIESTA SHRIMP STREET CORN

I still remember the first time I tasted authentic Mexican street corn, or elote, from a vendor at a summer festival. The explosion of flavors was unlike anything I’d ever experienced! Then, a friend suggested combining that deliciousness with succulent shrimp, and BOOM! The idea for Mexican Street Corn and Shrimp – Fiesta on a Plate! was born. Today, I’m sharing all my secrets for the most amazing Mexican Street Corn and Shrimp – Fiesta on a Plate! you’ll ever make!

The Ultimate Mexican Street Corn and Shrimp: Your Fiesta Awaits!

Get ready to transport your taste buds south of the border with this incredible recipe. We’re taking the classic, craveable flavors of Mexican street corn (elote) and pairing it with juicy, perfectly seasoned shrimp. The result? A vibrant, flavorful dish that’s perfect for summer barbecues, Cinco de Mayo celebrations, or any time you’re craving a little fiesta in your life. This recipe is surprisingly simple to make, and I promise it will be a crowd-pleaser!

What Makes This Recipe So Special?

This isn’t just any shrimp and corn dish. We’re talking about layers of flavor that will dance on your palate. The sweetness of the corn, the tang of the lime, the creaminess of the sauce, the spice of the chili powder, and the succulent taste of the shrimp all come together in perfect harmony. Trust me, once you try this, you’ll never look at corn on the cob the same way again!

Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Don’t worry, most of them are pantry staples!

• For the Corn:
• 4 ears of corn, husks removed
• 2 tablespoons olive oil or vegetable oil
• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• For the Elote Sauce:
• 1/2 cup mayonnaise (Mexican crema is even better if you can find it!)
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled Cotija cheese (or feta cheese as a substitute)
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder (or more to taste)
• Salt and pepper to taste
• Optional Toppings:
• Hot sauce
• Extra Cotija cheese
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Now for the fun part! Follow these easy steps to create your own Mexican Street Corn and Shrimp masterpiece.

1. Prepare the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, you can also roast the corn in the oven at 400°F (200°C).
2. Grill the Corn: Brush the corn with olive oil. Grill the corn for 10-15 minutes, turning occasionally, until lightly charred and cooked through. You want those beautiful grill marks! If roasting in the oven, roast for 20-25 minutes, turning halfway through.
3. Prepare the Shrimp: While the corn is grilling, prepare the shrimp. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the shrimp are evenly coated with the spices.
4. Cook the Shrimp: Heat a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook them, or they’ll become rubbery!
5. Make the Elote Sauce: In a bowl, combine the mayonnaise, sour cream (or Greek yogurt), Cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Stir until well combined. Taste and adjust seasonings as needed. This is where you can really customize the flavor to your liking!
6. Assemble the Dish: Once the corn is cool enough to handle, you have a few options:
   • Option 1: Leave the corn on the cob and slather it with the elote sauce. Top with the grilled shrimp and your favorite toppings.
   • Option 2: Cut the kernels off the cob and mix them with the elote sauce and grilled shrimp in a bowl. This makes for a delicious and easy-to-eat salad or side dish.
7. Serve and Enjoy! Garnish with extra Cotija cheese, hot sauce, and lime wedges, if desired. Serve immediately and watch your guests devour it!

Success Tips for Perfect Mexican Street Corn and Shrimp

Want to ensure your dish is a total success? Here are my top tips:

• Don’t Overcook the Shrimp: Overcooked shrimp is tough and rubbery. Cook them just until they turn pink and opaque.
• Use Fresh Corn: Fresh corn on the cob will give you the best flavor. If you can’t find fresh corn, frozen corn can be used as a substitute, but the flavor won’t be quite the same.
• Taste and Adjust Seasonings: The key to a great elote sauce is to taste and adjust the seasonings to your liking. Don’t be afraid to add more chili powder, lime juice, or salt and pepper to get it just right.
• Get Creative with Toppings: Feel free to experiment with different toppings to customize your dish. Some other great options include diced red onion, pickled jalapeños, or a sprinkle of smoked paprika.
• Make it Ahead: You can grill the corn and cook the shrimp ahead of time. Store them separately in the refrigerator. When ready to serve, simply reheat the shrimp and assemble the dish. The elote sauce can also be made a day or two in advance.

Variations and Substitutions

This recipe is incredibly versatile! Here are a few ideas to customize it to your liking:

• Spicy Shrimp: Add a pinch of cayenne pepper or a dash of hot sauce to the shrimp marinade for a spicy kick.
• Grilled Chicken: Substitute the shrimp with grilled chicken for a different protein option.
• Vegetarian Option: Skip the shrimp altogether and add black beans or grilled halloumi cheese for a vegetarian-friendly version.
• Elote Salad: Combine the grilled corn kernels, elote sauce, and your choice of protein in a bowl and serve as a delicious and refreshing salad.
• Shrimp Tacos: Spoon the Mexican Street Corn and Shrimp mixture into warm tortillas for a delicious and easy taco night.

Serving Suggestions

This Mexican Street Corn and Shrimp is delicious on its own, but it also pairs well with a variety of side dishes.

• Mexican Rice: Serve alongside a side of fluffy Mexican rice for a complete and satisfying meal.
• Black Beans: Black beans are a classic accompaniment to Mexican cuisine and pair perfectly with the flavors of this dish.
• Guacamole and Chips: Start your meal with a generous serving of guacamole and tortilla chips.
• Fresh Salad: A light and refreshing salad is a great way to balance out the richness of the dish.
• Margaritas: Wash it all down with a refreshing margarita!

If you’re looking for other amazing shrimp dishes, you might also enjoy GARLIC BUTTER SHRIMP LASAGNA. It’s a creamy, cheesy delight that’s sure to impress. Or, for a lighter option, check out Grilled Shrimp Bowl with Creamy Avocado. It’s a healthy and flavorful meal that’s perfect for a quick weeknight dinner.

And if you are in the mood for some more street corn flavors, try out STREET CORN CHICKEN RICE BOWL. It’s a complete meal in a bowl!

I also know you will love STREET CORN CHICKEN RICE BOWL It is another version you will want to try

Why This Recipe Works

The magic of this recipe lies in the balance of flavors and textures. The sweetness of the corn is perfectly complemented by the savory shrimp and the tangy, creamy elote sauce. The chili powder adds a touch of heat, while the lime juice provides a refreshing brightness. The crumbled Cotija cheese adds a salty, cheesy bite that ties everything together. It’s a symphony of flavors that will leave you wanting more!

What also makes this recipe a winner is how customizable it is. Want more spice? Add more chili powder! Prefer a creamier sauce? Use Mexican crema instead of sour cream! Don’t like cilantro? Leave it out! The possibilities are endless.

A Fiesta for Your Senses

From the vibrant colors to the tantalizing aromas, this Mexican Street Corn and Shrimp is a true feast for the senses. The bright yellow corn, the pink shrimp, the green cilantro, and the white Cotija cheese create a visually stunning dish. The smoky aroma of the grilled corn and shrimp, combined with the tangy scent of lime and the spicy scent of chili powder, will have your mouth watering before you even take a bite.

And then there’s the taste. The sweet, savory, creamy, spicy, tangy flavors all come together in perfect harmony, creating a truly unforgettable culinary experience. This is a dish that will transport you to the streets of Mexico, where the flavors are bold, the colors are vibrant, and the food is always made with love.

Final Thoughts: Embrace the Fiesta!

So, there you have it! My foolproof recipe for Mexican Street Corn and Shrimp – a true fiesta on a plate! I hope you’ll give it a try and experience the magic for yourself. I promise you won’t be disappointed. Get ready to impress your family and friends with this flavor-packed dish that’s sure to become a new favorite. Happy cooking, and ¡Buen provecho!

Lady Maria

Fiesta Shrimp Street Corn

This recipe combines the classic flavors of Mexican street corn (elote) with succulent shrimp for a vibrant and flavorful dish. Perfect for summer barbecues or Cinco de Mayo celebrations, it’s surprisingly simple to make and is sure to be a crowd-pleaser.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 ears of corn, husks removed
• 2 tablespoons olive oil or vegetable oil
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup mayonnaise Mexican crema is even better if you can find it!
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled Cotija cheese or feta cheese as a substitute
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder or more to taste
• Salt and pepper to taste
• Hot sauce, to taste optional
• Extra Cotija cheese, for garnish optional
• Lime wedges, for garnish optional

Equipment

• Grill or oven
• Mixing bowls
• whisk
• Skillet
• tongs
• measuring cups and spoons
• Cutting board
• knife

Method

 

1. Preheat your grill to medium-high heat. If you don’t have a grill, you can also roast the corn in the oven at 400°F (200°C).
2. Brush the corn with olive oil.
3. Grill the corn for 10-15 minutes, turning occasionally, until lightly charred and cooked through. If roasting in the oven, roast for 20-25 minutes, turning halfway through.
4. While the corn is grilling, prepare the shrimp. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the shrimp are evenly coated with the spices.
5. Heat a skillet over medium heat.
6. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook them, or they’ll become rubbery!
7. In a bowl, combine the mayonnaise, sour cream (or Greek yogurt), Cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Stir until well combined. Taste and adjust seasonings as needed.
8. Once the corn is cool enough to handle, you have a few options: Leave the corn on the cob and slather it with the elote sauce. Top with the grilled shrimp and your favorite toppings. OR Cut the kernels off the cob and mix them with the elote sauce and grilled shrimp in a bowl.
9. Garnish with extra Cotija cheese, hot sauce, and lime wedges, if desired.
10. Serve immediately and enjoy!

Notes

For best results, use fresh corn on the cob. Don’t overcook the shrimp; cook until just pink and opaque. Adjust the amount of chili powder in the elote sauce to your preferred spice level. The elote sauce can be made a day or two in advance and stored in the refrigerator. To make ahead, grill the corn and cook the shrimp, then store separately in the refrigerator. Reheat the shrimp before assembling. Get creative with toppings; diced red onion or pickled jalapeños are great additions.