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Mexican Street Corn and Shrimp dish is a vibrant and flavorful fiesta on a plate, showcasing grilled corn slathered in creamy sauce, topped with succulent shrimp, and sprinkled with chili powder and cotija cheese.
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
Cook Time 25 minutes
Total Time 45 minutes
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.