Few dishes hit the spot like Mexican street corn and shrimp. The juicy, seasoned shrimp brings the heat, while the creamy street corn delivers that tangy, cheesy goodness everyone craves. It’s bold, messy, and completely satisfying.
Inspired by esquites, the off-the-cob version of elote, this recipe mixes charred corn, lime, chipotle, and cotija into a creamy base that pairs perfectly with shrimp. It’s a flavor bomb that feels indulgent without the hassle.
This shrimp and corn combo isn’t just for one kind of dish. You can pile it into tacos, scoop it over salad greens, build a hearty bowl, or load it onto crispy tostadas. However you serve it, you’re getting an easy, crowd-pleasing meal that delivers every time.
Table of Contents
Why You’ll Love This Shrimp and Street Corn Recipe
- Packed with Flavor: This Mexican street corn and shrimp recipe brings together spicy shrimp, tangy lime, creamy sauce, and savory cotija for a balanced, bold bite.
- Quick and Easy: You can have it prepped, cooked, and on the table in under 30 minutes, making it perfect for weeknights.
- Incredibly Versatile: Whether you want tacos, a fresh salad, a loaded bowl, or crispy tostadas, this recipe adapts easily.
- A Crowd-Pleasing Favorite: Ideal for summer BBQs, potlucks, or family dinners where you want to impress without the stress.
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“Typically, 3 ounces of shrimp contains about 20 grams of protein. Protein is not only the building block of healthy muscles, but it helps to build nearly every tissue in our body.” Tina Covone, MS, RD, CDN
What is Mexican Street Corn (Elote and Esquites)?
Mexican street corn, known as elote when served on the cob, is a popular snack sold by street vendors across Mexico. It’s grilled until slightly charred, then slathered in a rich mix of mayonnaise, crema, lime juice, cheese, and chili powder. It’s messy, bold, and completely irresistible.
Esquites is the off-the-cob version. The same ingredients are mixed in a cup for easier eating, often with extra lime and toppings like jalapeños or herbs. This Mexican street corn and shrimp recipe takes inspiration from esquites, combining it with juicy shrimp to create a meal that’s creamy, spicy, and satisfying in every bite.
Ingredients Needed
For the Shrimp
- 1 pound medium shrimp, peeled and deveined
- Zest of one lime
- 1 and a half teaspoons chipotle chili powder
- 1 teaspoon kosher salt
For the Crema Sauce
- One fourth cup fresh lime juice
- One fourth cup mayonnaise
- One fourth cup sour cream
For the Street Corn Base
- Three tablespoons unsalted butter, divided
- Two 10-ounce bags frozen corn kernels, thawed
- One jalapeño, seeded and finely chopped
- Two scallions, thinly sliced, white and green parts separated
- Three garlic cloves, finely chopped
- One third cup water
Toppings
- Three tablespoons crumbled cotija cheese
- Two tablespoons finely chopped fresh cilantro
- Eight warm corn tortillas
This ingredient list brings out everything that makes Mexican street corn and shrimp a hit. The balance of spicy shrimp, creamy sauce, and charred esquites-style corn makes this dish stand out on any table.
How to Make Mexican Street Corn and Shrimp
Step 1
In a medium bowl, combine the shrimp with lime zest, chipotle chili powder, and one teaspoon of salt. Toss until the shrimp are fully coated. In a separate small bowl, whisk together the lime juice, mayonnaise, and sour cream to make the crema. Set it aside.
Step 2
Place a large cast iron or stainless steel skillet over medium-high heat. Add two tablespoons of butter and let it melt completely. Spread the thawed corn in a single layer and season with half a teaspoon of salt. Let it cook without stirring for five minutes to develop a char. Add the chopped jalapeño and the white parts of the scallions. Stir occasionally and cook for about three minutes until softened. Add the garlic and sauté for one more minute until fragrant. Pour in the water and scrape up the brown bits at the bottom to build flavor.
Step 3
Push the corn mixture to one side of the skillet. Add the remaining tablespoon of butter to the empty side. Once melted, place the shrimp in the skillet, letting them sear. Cook for three to four minutes, flipping halfway through, until they are pink and cooked through. Stir everything together to combine the shrimp with the corn mixture.
Step 4
Take the skillet off the heat and stir in half of the prepared crema. Sprinkle with cotija cheese, chopped cilantro, and the green parts of the scallions. Add a dash of extra chili powder if desired. Serve with warm tortillas and the remaining crema on the side.
This method keeps the shrimp juicy and brings out the smoky depth in the esquites-style corn, making your Mexican street corn and shrimp dish rich and layered in every bite.
What You’ll Need
- Large cast iron or stainless steel skillet
- Mixing bowls (one medium, one small)
- Measuring spoons and cups
- Tongs or spatula for flipping shrimp
- Knife and cutting board for chopping garlic, jalapeño, scallions, and cilantro
- Citrus zester for lime zest Spoon or spatula for stirring crema and combining ingredients
Mexican Street Corn and Shrimp
Ingredients
Method
- In a medium bowl, combine the shrimp with lime zest, chipotle chili powder, and salt. Toss until the shrimp are fully coated. In a small bowl, whisk together the lime juice, mayonnaise, and sour cream to make the crema. Set aside.
- Heat a large skillet over medium-high heat. Add two tablespoons of butter and melt. Spread thawed corn in a single layer and season with salt. Cook undisturbed for 5 minutes to develop a char. Add jalapeño and white scallion parts; cook for 3 minutes. Stir in garlic and cook for 1 more minute. Pour in water and deglaze the skillet.
- Push corn to one side. Add remaining butter to the empty side. Once melted, add shrimp and sear for 3–4 minutes, flipping halfway, until cooked through. Stir everything together.
- Remove from heat and stir in half the crema. Sprinkle with cotija, cilantro, and green scallion parts. Serve with tortillas and extra crema on the side.
Notes
Nutrition Facts (Per Serving)
Calories: 605 | Fat: 28 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 225 mg | Sodium: 963 mg | Carbohydrates: 56 g | Fiber: 8 g | Sugar: 7 g | Protein: 33 g | Vitamin D: 0 mcg | Calcium: 202 mg | Iron: 2 mg | Potassium: 902 mg Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.4 Delicious Ways to Serve Your Creation
As Street Corn Shrimp Tacos
Spoon the creamy esquites and shrimp mixture into warm corn tortillas. Top with extra cotija and a squeeze of lime for bold, handheld bites. These Mexican street corn and shrimp tacos are perfect for casual dinners or weekend gatherings.
As a Refreshing Shrimp Salad
Serve the shrimp and street corn over a bed of crisp romaine or mixed greens. Add avocado slices and drizzle with any leftover crema. This version keeps things light while packing in flavor and protein.
As a Hearty Shrimp Bowl
Layer the Mexican street corn and shrimp over fluffy rice or quinoa. Add extras like black beans, pickled onions, or grilled peppers. It’s filling, customizable, and ideal for meal prep.
As Crispy Shrimp Tostadas
Spread the corn and shrimp mixture on crunchy tostada shells. Add shredded lettuce and diced tomato on top for texture and freshness. This option delivers big flavor with every crispy bite.
Pro Tips for the Best Results
Avoid crowding the pan
Cook the shrimp in a single layer. If the pan is too full, they will steam instead of sear. A good sear adds flavor and keeps the texture just right.
Get a proper char on the corn
Let the corn sit untouched for a few minutes before stirring. This helps develop that signature smoky taste that makes Mexican street corn and shrimp so special.
Taste before serving
Always sample the corn and shrimp mixture before plating. Adjust lime juice, salt, or chili powder as needed to match your flavor preference.
These small details can make the difference between good and unforgettable when it comes to street corn and shrimp recipes.
Recipe Variations and Dietary Swaps
To make it keto or low-carb
Skip the tortillas and serve your Mexican street corn and shrimp over shredded lettuce or cauliflower rice. You’ll keep all the flavor while cutting the carbs.
To make it dairy-free
Use a high-quality vegan mayo in place of regular mayonnaise and skip the cheese or substitute with a dairy-free alternative. The creamy texture and tangy flavor will still shine.
To adjust the spice level
For a milder version, remove the seeds from the jalapeño and use less chipotle chili powder. To turn up the heat, add a chopped serrano pepper or a pinch of cayenne.
These easy swaps help you tailor your street corn and shrimp dish to fit different needs without losing what makes it great.
Storage, Reheating, and Meal Prep
Storage
Place leftover Mexican street corn and shrimp in an airtight container and refrigerate. It stays fresh for up to three days without losing flavor.
Reheating
Warm gently in a skillet over medium heat until everything is heated through. If you’re short on time, use the microwave in short bursts, stirring in between to avoid overcooking the shrimp.
Meal Prep Tips
You can make the crema sauce ahead and store it in the fridge. The corn can also be charred in advance and reheated when ready to serve. These small steps cut down on prep time and make weeknight dinners even easier.
With these tips, your shrimp and street corn dish is ready to go whenever you are.
Frequently Asked Questions (FAQ)
Can I use chicken instead of shrimp?
Yes, cooked diced chicken makes a great substitute. Just season it with the same spices used for the shrimp to keep the flavor consistent.
Can I use pre-cooked shrimp?
You can, but make sure to add it at the end just to warm through. Overcooking will make it rubbery. Freshly cooked shrimp works best for flavor and texture.
What can I use if I don’t like cilantro?
Swap it with fresh parsley or green onions. You’ll still get a fresh bite without the bold cilantro taste.
Is this recipe gluten-free?
Yes, Mexican street corn and shrimp is naturally gluten-free if you use gluten-free corn tortillas and double-check your other ingredients like mayo and crema.
Medical Disclaimer
The information on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
Final Thoughts
Mexican street corn and shrimp delivers big flavor in a short amount of time. The mix of creamy esquites-style corn and perfectly seasoned shrimp hits all the right notes for a meal that feels fresh, filling, and exciting.
Whether you turn it into tacos, pile it into a bowl, or serve it as a salad, this recipe fits any mood or mealtime. If you tried it, leave a comment and a star rating below.
Share your creation on Pinterest or Facebook to inspire someone else’s dinner. What twist did you add to make it your own? Let us know in the comments.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
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