Mexican Street Corn and Shrimp combines sweet charred corn, smoky spices, creamy sauce, and tender shrimp for a quick and flavorful meal.

Scale

1 lb large shrimp, peeled and deveined

3 cups corn (fresh or frozen)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 cup cotija cheese, crumbled

2 tbsp fresh lime juice

1 tsp chili powder or Tajín

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt to taste

Olive oil for cooking

Optional garnishes: cilantro, avocado, hot sauce

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1. Pat shrimp dry and toss with olive oil, chili powder, garlic powder, smoked paprika, and salt.

2. Heat skillet over medium-high heat, cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.

3. Grill or roast corn until lightly charred, then cut kernels off cob (or roast frozen corn in skillet until golden).

4. In large bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, and half of cotija cheese.

5. Fold in cooked shrimp until evenly coated.

6. Top with remaining cotija, cilantro, and lime wedges. Serve immediately.

For extra heat, add diced jalapeños or chipotle powder.

Replace mayo and sour cream with Greek yogurt for a lighter version.

Serve as tacos, rice bowls, or as a side to grilled meats.