This Shrimp with Mexican Street Corn Sauce recipe is a flavorful and vibrant dish that brings together the sweetness of corn, the creaminess of a zesty sauce, and the bold, savory taste of shrimp. Perfect for a quick dinner or a special gathering, this dish is inspired by the popular Mexican street food elote, but with a delicious seafood twist.

Full Recipe:

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 tbsp olive oil

• Salt and black pepper, to taste

• 1/2 tsp smoked paprika

• 1/4 tsp chili powder

• 2 cups corn kernels (fresh, canned, or frozen)

• 2 tbsp mayonnaise

• 2 tbsp sour cream or Mexican crema

• 1/2 cup cotija cheese, crumbled

• 1/2 tsp garlic powder

• 1 tbsp lime juice (plus extra for garnish)

• 1/4 cup chopped cilantro

• Optional: diced jalapeño or hot sauce for heat

Directions

1. Cook the shrimp: In a large skillet over medium-high heat, heat the olive oil. Toss the shrimp with salt, pepper, paprika, and chili powder. Sauté for about 2-3 minutes on each side or until the shrimp are pink and cooked through. Remove from skillet and set aside.

2. Prepare the corn: In the same skillet, add a bit more oil if needed and cook the corn until slightly charred and heated through, about 5-7 minutes.

3. Make the sauce: In a bowl, mix mayonnaise, sour cream, garlic powder, lime juice, and most of the cotija cheese (save a little for garnish).

4. Combine: Add the cooked corn to the sauce mixture and stir well to coat. Gently fold in the cooked shrimp.

5. Garnish and serve: Sprinkle with remaining cotija cheese, chopped cilantro, and an extra squeeze of lime. Serve warm.

Nutrients (per serving, approx.)

• Calories: 320

• Protein: 25g

• Carbohydrates: 12g

• Fat: 20g

• Saturated Fat: 6g

• Fiber: 2g

• Sugars: 3g

• Sodium: 560mg

The Inspiration Behind the Dish

Mexican street corn, or elote, is a popular street food served hot off the grill, slathered in mayonnaise, crema, lime juice, cotija cheese, and a dusting of chili powder. It’s typically eaten straight off the cob and is both messy and mouthwatering. This dish takes those same bold, creamy, and tangy flavors and repurposes them into a versatile sauce that pairs beautifully with shrimp.

Shrimp, with its mild sweetness and tender texture, is the perfect protein to complement the robust flavor of the corn sauce. The result is a dish that’s exciting, dynamic, and deeply satisfying—perfect for fans of seafood, street food, or anyone seeking something new and delicious.

Why You’ll Love This Recipe

There are countless reasons why this dish stands out as a go-to recipe. First, it’s incredibly quick to prepare. With minimal prep and a fast cook time, you can have dinner on the table in under 30 minutes. That makes it ideal for busy weeknights or when you want something impressive with little effort.

Second, the flavor profile is irresistible. The corn is charred until it develops a slight smokiness, then tossed in a creamy, cheesy sauce that bursts with citrusy brightness from the lime juice. When the shrimp is folded in, seasoned with spices like paprika and chili powder, every bite becomes a little celebration of spice, creaminess, and zest.

Lastly, it’s a recipe that welcomes creativity. You can control the level of spice by adding jalapeños or hot sauce, substitute sour cream with Mexican crema, or even add extras like avocado or black beans for a heartier meal.

Tips for Perfect Results

To get the best out of this dish, here are a few tips that can elevate the final result:

Use fresh corn if available. Fresh corn kernels, especially when charred in a hot skillet, offer a more authentic elote-like taste and texture. Frozen corn works well too—just be sure to thaw and dry it slightly to avoid excess moisture in the skillet.

Don’t overcook the shrimp. Shrimp cook very quickly and become rubbery if overdone. As soon as they turn pink and opaque, they’re done. This usually takes just 2-3 minutes per side.

Char the corn for flavor. Let the corn sit undisturbed in the pan for short bursts to develop that irresistible caramelized flavor. The slight charring mimics the grill-roasted taste of street corn.

Customize your toppings. Feel free to garnish with extra cotija cheese, chopped green onions, fresh diced tomatoes, or even a splash of hot sauce if you enjoy bold flavors.

Use good-quality shrimp. If possible, choose large, peeled, and deveined shrimp. Wild-caught varieties tend to offer better flavor and texture, but frozen shrimp that’s properly thawed works great too.

Serving Suggestions

Shrimp with Mexican Street Corn Sauce is a standout on its own, but it can also be served with a variety of sides or toppings to create a complete meal. Here are some ways to enjoy it:

Serve over a bed of rice or quinoa to make it more filling and to soak up all the flavorful sauce.

Wrap it in warm tortillas or flatbread for a quick and tasty taco night.

Pair with a fresh avocado salad, lime wedges, or sliced radishes for brightness and crunch.

For a more indulgent option, spoon it over creamy mashed potatoes or grits.

It also makes an excellent party dish or appetizer when served in small bowls or on tostada shells for an elevated finger food.

Nutritional Highlights

This dish doesn’t just taste good—it also brings nutritional value to the table. Shrimp is an excellent source of lean protein and is low in calories. It’s also rich in vitamins and minerals like selenium, vitamin B12, and iodine.

The corn adds fiber and a touch of natural sweetness, while the sauce, though creamy, can be moderated in richness depending on how much you use. For a lighter version, you can opt for reduced-fat sour cream or mayonnaise, or substitute with Greek yogurt.

Each serving comes in at around 320 calories and offers 25g of protein, making it a satisfying, well-balanced option for those watching their intake but not willing to compromise on flavor.

Frequently Asked Questions

Can I use chicken instead of shrimp?
Yes, grilled or sautéed chicken breast can be a delicious substitute for shrimp if you prefer poultry or are catering to seafood allergies. The creamy corn sauce pairs wonderfully with chicken as well.

Is it spicy?
The level of heat is mild as written, thanks to just a touch of chili powder and optional jalapeño. If you like spice, feel free to add hot sauce, cayenne pepper, or diced chilis to taste.

How long does it keep?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to keep the shrimp from becoming rubbery.

Can I make it ahead of time?
The sauce and corn can be prepared ahead and stored in the fridge. Cook the shrimp fresh when ready to serve for the best texture.

Conclusion

Shrimp with Mexican Street Corn Sauce is more than just a fusion recipe—it’s a flavorful experience that celebrates the vibrant essence of Mexican street food with a creative seafood twist. With its balance of creamy, tangy, smoky, and savory notes, this dish is sure to become a regular in your cooking rotation.

Whether served for a cozy dinner at home or as the star of a festive gathering, it’s easy to make, impossible to forget, and full of flavor. Give it a try the next time you’re craving something bold, beautiful, and deliciously different.