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Mexican Street Corn & Shrimp

This Mexican Street Corn & Shrimp dish brings together smoky, charred corn slathered in zesty crema and perfectly seasoned chili-lime shrimp. It’s a vibrant, summery combo inspired by classic elote and Mexican shrimp tacos—ideal for cookouts, taco night, or casual date dinners. Bold, bright, and deceptively simple, this recipe is easily customizable and guaranteed to impress.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main, Side Dish
Cuisine Coastal Fusion, Mexican-Inspired
Servings 4 (main dish)
Calories 400 kcal

Equipment

  • Grill, broiler, or stovetop pan
  • Mixing bowls
  • Basting brush
  • Skillet or grill pan
  • Tongs
  • Knife + cutting board
  • Small whisk or spoon for crema

Ingredients
  

For the Street Corn

  • 4 ears fresh corn, husked
  • 1 tbsp oil (olive or neutral)
  • 2 tbsp mayonnaise
  • 2 tbsp Mexican crema, sour cream, or Greek yogurt
  • 1 tbsp lime juice
  • ¼ tsp chili powder or tajín
  • Salt to taste
  • ¼ cup crumbled cotija cheese (or feta)
  • 2 tbsp chopped cilantro
  • Lime wedges, for serving

For the Chili-Lime Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp olive oil or melted butter
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika

Instructions
 

Make the Corn Crema

  • In a small bowl, mix mayonnaise, crema or yogurt, lime juice, chili powder, and a pinch of salt. Set aside.

Marinate the Shrimp

  • In a bowl, toss shrimp with olive oil, garlic, chili powder, cumin, lime zest, lime juice, salt, and pepper. Let sit for 15–20 minutes while you prep the corn.

Grill or Broil the Corn

  • Brush corn with oil.
    Grill over medium-high heat, turning often, for 8–10 minutes, or broil in oven, rotating to evenly char.
    Remove from heat and immediately slather with crema mixture.
    Sprinkle with cotija, cilantro, extra chili powder, and a squeeze of lime.

Cook the Shrimp

  • Heat a skillet or grill pan over medium-high heat.
    Add shrimp in a single layer. Cook for 2–3 minutes per side, until pink, opaque, and curled into a “C” shape. Don’t overcook.
    Remove from heat and set aside.

Assemble & Serve

  • Serve shrimp and corn side by side on a platter, or build bowls or tacos with toppings like avocado, shredded cabbage, or pickled onion. Garnish with lime wedges and cilantro.

Notes

  • Shrimp Tips: Don’t marinate longer than 30 mins—acid can toughen shrimp.
  • Corn Alternative: Frozen or canned corn? Sauté in a dry pan until charred.
  • Cheese Swap: Feta or queso fresco works if cotija isn’t available.
  • Make It Spicy: Add jalapeños or hot sauce to shrimp marinade or crema.
  • Meal Prep Friendly: Make crema and shrimp marinade ahead of time; grill corn fresh.
  • Serving Ideas: Serve in bowls, tacos, or lettuce wraps for fun variations.
  • Vegan Version: Swap shrimp for grilled tofu or portobello and use vegan crema.
Keyword chili lime shrimp, elote shrimp, grilled shrimp and corn, Mexican street corn, shrimp tacos, spicy corn, summer seafood recipe