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Enjoy a flavorful summer feast with this image of Mexican street corn and shrimp, showcasing a delicious and vibrant dish perfect for outdoor gatherings.
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
Cook Time 15 minutes
Total Time 35 minutes
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.