Spicy Mexican Street Corn and Shrimp
This recipe combines the vibrant flavors of Mexican street corn (elote) with succulent shrimp. Grilled corn is slathered in a creamy, spicy sauce and topped with cotija cheese, chili powder, and fresh cilantro, then paired with perfectly cooked shrimp for a flavorful and satisfying dish.
Equipment
- Grill
- Mixing Bowls
- Measuring cups
- Measuring spoons
- Whisk
- Tongs
- Serving platter
- Grill brush
Ingredients
- 4 ears of corn, husks removed
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese
- 1 lime, juiced
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until lightly charred and cooked through.
- While the corn is grilling, toss the shrimp with the remaining olive oil, salt, and pepper.
- Grill the shrimp for 2-3 minutes per side, or until pink and opaque.
- In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper (if using).
- Once the corn is cool enough to handle, spread the creamy mixture evenly over each ear.
- Sprinkle with cotija cheese and chopped cilantro.
- Serve immediately with the grilled shrimp.
Notes
For extra flavor, add a pinch of smoked paprika to the creamy sauce. You can also use frozen corn on the cob if fresh corn is not available. Store leftovers in the refrigerator for up to 2 days.