SHRIMP STREET CORN FEAST

I’ll never forget the summer I spent backpacking through Mexico, stumbling upon the most incredible street food stalls. The aroma of grilled corn, spicy shrimp, and smoky peppers still lingers in my memory. It was during that trip that I fell head-over-heels for elote, and since then, I’ve been on a mission to recreate that authentic, mouthwatering flavor at home, taken to the next level. Today, I’m sharing all my secrets for the most amazing Mexican Street Corn and Shrimp Summer Feast you’ll ever make, a dish bursting with fresh flavors and vibrant colors that’s guaranteed to be a crowd-pleaser!

Mexican Street Corn and Shrimp Summer Feast: A Step-by-Step Guide

Get ready to transport your taste buds south of the border with this unbelievably delicious Mexican Street Corn and Shrimp Summer Feast! This recipe combines the sweetness of grilled corn, the savory goodness of succulent shrimp, and the zesty flavors of traditional Mexican street corn (elote) for a summer meal that’s both impressive and surprisingly easy to make. Let’s dive in!

Part 1: Preparing the Mexican Street Corn (Elote)

First, we’ll tackle the star of the show: the elote. Don’t worry if you’ve never made it before; I’ll guide you through every step.

1. Grill the Corn: Preheat your grill to medium-high heat. Shuck the corn, removing all the silk. Lightly brush the corn with olive oil or vegetable oil. Grill the corn, turning occasionally, until kernels are slightly charred and tender, about 8-10 minutes. You want a nice char, but don’t burn it!
2. Prepare the Creamy Sauce: While the corn is grilling, in a medium bowl, combine ½ cup mayonnaise, ½ cup Mexican crema (or sour cream), ¼ cup crumbled cotija cheese, 2 tablespoons chopped cilantro, 1 clove minced garlic, 1 teaspoon chili powder, and ½ teaspoon lime zest. This sauce is the heart of the elote, so don’t skimp on the ingredients!
3. Assemble the Elote: Once the corn is grilled, remove it from the grill and let it cool slightly. Slather each ear of corn generously with the creamy sauce.
4. Add the Toppings: Sprinkle each ear of corn with additional cotija cheese and a generous pinch of chili powder. Drizzle with lime juice. Now it’s starting to look and smell like the real deal!

Part 2: Preparing the Grilled Shrimp

Next up, we’ll add the shrimp, which brings a beautiful seafood element to the dish. Grilled shrimp is quick, easy, and adds a protein boost that makes this a satisfying meal.

1. Marinate the Shrimp: In a bowl, combine 1 pound of peeled and deveined shrimp, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon lime juice, 1 teaspoon chili powder, ½ teaspoon cumin, and salt and pepper to taste. Toss to coat. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes for even more flavor. Don’t marinate for too long, or the lime juice will start to “cook” the shrimp.
2. Grill the Shrimp: Preheat your grill to medium-high heat. Thread the shrimp onto skewers (this makes them easier to handle). Grill the shrimp for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, or they’ll become rubbery.
3. Rest the Shrimp: Remove the shrimp from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful shrimp.

Part 3: Assembling the Mexican Street Corn and Shrimp Summer Feast

Now for the fun part! It’s time to bring everything together to create our incredible feast.

1. Arrange the Elote: Place the grilled corn on a large platter or serving dish.
2. Add the Shrimp: Arrange the grilled shrimp skewers around the corn.
3. Garnish: Sprinkle the entire platter with chopped cilantro, diced red onion, and a final squeeze of lime juice. This adds a pop of color and freshness.
4. Serve: Serve immediately and enjoy! Get ready for rave reviews!

Success Tips for the Perfect Mexican Street Corn and Shrimp Summer Feast

Want to guarantee your Mexican Street Corn and Shrimp Summer Feast is a resounding success? Here are a few golden tips to keep in mind:

• Fresh is Best: Use the freshest corn and shrimp you can find. The flavor will be noticeably better. Look for corn with bright green husks and plump kernels, and shrimp that smells fresh and doesn’t have any discoloration.
• Don’t Overcook the Shrimp: Overcooked shrimp is the enemy of deliciousness. Keep a close eye on them while they’re grilling and remove them as soon as they turn pink and opaque.
• Adjust the Spice Level: Not a fan of spice? Reduce the amount of chili powder in both the elote sauce and the shrimp marinade. Love the heat? Add a pinch of cayenne pepper or a few drops of your favorite hot sauce.
• Make it Ahead: You can grill the corn and shrimp ahead of time and store them in the refrigerator. Just be sure to reheat them gently before serving. You can also prepare the elote sauce in advance, which will save you time on the day of your feast.
• Get Creative with Toppings: Feel free to add your own twist to the toppings! Consider adding diced avocado, pickled onions, or a sprinkle of toasted pepitas for extra flavor and texture.

Variations and Adaptations

The beauty of this recipe is that it’s incredibly versatile. Here are a few ideas to customize it to your liking:

Shrimp Substitutions

Not a shrimp fan? No problem! You can easily substitute the shrimp with other proteins, such as:

• Chicken: Marinate and grill chicken breast or thighs, then slice and arrange around the corn.
• Fish: Grill flaky white fish like cod or mahi-mahi and serve alongside the elote.
• Tofu: For a vegetarian option, use firm or extra-firm tofu, pressed to remove excess water, then marinated and grilled.

Elote Variations

Want to mix things up with the elote itself? Try these variations:

• Elote Salad: Cut the kernels off the grilled corn and toss them with the elote sauce and toppings. Serve as a side dish or a topping for tacos.
• Spicy Elote: Add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the elote sauce for an extra kick.
• Sweet Elote: Add a touch of honey or maple syrup to the elote sauce for a hint of sweetness.

Serving Suggestions

This Mexican Street Corn and Shrimp Summer Feast is delicious on its own, but here are a few serving suggestions to make it a complete meal:

• Serve with a side of rice and beans: This is a classic combination that perfectly complements the flavors of the elote and shrimp.
• Make it a taco bar: Provide tortillas, shredded lettuce, diced tomatoes, and other taco toppings, and let everyone build their own tacos using the elote and shrimp.
• Serve with a refreshing salad: A simple green salad with a lime vinaigrette is a great way to balance the richness of the elote and shrimp.

A Recipe for the Ages

Here’s a consolidated recipe card for easy reference:

Mexican Street Corn and Shrimp Summer Feast Recipe

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

• 6 ears of corn, shucked
• 1 pound shrimp, peeled and deveined
• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• ¼ cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons chopped cilantro, plus more for garnish
• 4 cloves garlic, minced
• Lime juice and zest from 2 limes
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: Diced red onion, avocado, hot sauce

Instructions:

1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and grill, turning occasionally, until charred and tender (8-10 minutes).
3. Marinate shrimp in olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper for 15-30 minutes.
4. While corn grills, prepare elote sauce: combine mayonnaise, crema, cotija cheese, cilantro, garlic, chili powder, and lime zest.
5. Grill shrimp skewers for 2-3 minutes per side, until pink and opaque.
6. Slather grilled corn with elote sauce and sprinkle with cotija cheese and chili powder.
7. Arrange corn and shrimp on a platter. Garnish with cilantro, red onion, and a squeeze of lime juice. Serve immediately.

Why This Recipe Works

This Mexican Street Corn and Shrimp Summer Feast is more than just a combination of delicious ingredients; it’s a symphony of flavors and textures that harmonize perfectly. The sweetness of the corn is balanced by the savory shrimp, the creamy sauce provides richness, and the lime juice adds a zesty brightness that cuts through the richness and awakens your palate. The chili powder adds a subtle warmth and depth of flavor, while the cilantro provides a fresh, herbaceous note. The cotija cheese adds a salty, crumbly texture that contrasts beautifully with the creamy sauce and tender corn.

But beyond the individual flavors, this recipe works because it’s all about balance. It’s not too heavy, not too sweet, not too spicy – it’s just right. It’s a dish that’s satisfying without being overwhelming, and it’s perfect for sharing with friends and family on a warm summer evening.

Conclusion

There you have it – my ultimate guide to creating the most amazing Mexican Street Corn and Shrimp Summer Feast! I truly believe this is a showstopper recipe that will impress your friends and family. Don’t be afraid to experiment with the variations and add your own personal touch. The most important thing is to have fun and enjoy the process of creating something delicious. I’m confident that with a little bit of love and attention, you’ll be able to create a meal that’s both unforgettable and authentically delicious. So go ahead, fire up the grill, gather your ingredients, and get ready to experience a taste of Mexico right in your own backyard. You’ve got this!

Lady Maria

Shrimp Street Corn Feast

This Shrimp Street Corn Feast combines the flavors of Mexican street corn (elote) with grilled shrimp for a vibrant and satisfying summer meal. Featuring grilled corn slathered in a creamy, cheesy sauce and succulent shrimp seasoned with chili and lime, this dish is sure to be a crowd-pleaser.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 6 ears of corn, shucked
• 2 tablespoons olive oil, plus more for brushing corn
• 1 pound shrimp, peeled and deveined
• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• ¼ cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons chopped cilantro, plus more for garnish
• 4 cloves garlic, minced
• Juice and zest from 2 limes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: Diced red onion for garnish
• Optional: Avocado for garnish
• Optional: Hot sauce

Equipment

• Grill
• medium bowl
• small bowl
• whisk
• tongs
• Skewers
• Large platter or serving dish
• knife
• Cutting board
• Measuring cups
• Measuring spoons
• Grater or zester

Method

 

1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and grill, turning occasionally, until charred and tender, about 8-10 minutes.
3. In a bowl, combine shrimp, olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper. Marinate for 15-30 minutes.
4. While corn grills, prepare elote sauce: combine mayonnaise, crema, cotija cheese, cilantro, garlic, chili powder, and lime zest in a medium bowl.
5. Thread marinated shrimp onto skewers.
6. Grill shrimp skewers for 2-3 minutes per side, until pink and opaque.
7. Slather grilled corn with elote sauce and sprinkle with cotija cheese and chili powder.
8. Arrange corn and shrimp skewers on a platter.
9. Garnish with cilantro, red onion, and a squeeze of lime juice.
10. Serve immediately.

Notes

For best results, use the freshest corn and shrimp possible. Don’t overcook the shrimp – they should be pink and opaque. Adjust the spice level to your preference by adding more or less chili powder. The corn and shrimp can be grilled ahead of time and reheated gently before serving. Elote sauce can be made in advance and stored in the refrigerator. For a spicier elote, add a pinch of cayenne pepper to the sauce. Consider adding diced avocado, pickled onions, or toasted pepitas as toppings. Store leftovers in an airtight container in the refrigerator for up to 2 days.