Welcome to Sweet Emily, where we make baking and cooking simple and fun! Get ready to infuse your kitchen with the vibrant, zesty flavors of Mexican street corn. We’re taking that beloved elote taste and pairing it with succulent shrimp for an unbelievably satisfying meal. The traditional elote, a staple of Mexican street food, holds significant cultural importance, as detailed in an article about the cultural significance of Mexican street corn. This Mexican Street Corn and Shrimp skillet is your new go-to for a quick, flavorful weeknight dinner. It’s packed with fresh, bold ingredients that truly sing.
Why You’ll Love This Mexican Street Corn and Shrimp
You will adore this Mexican Street Corn and Shrimp skillet for so many reasons, perfectly aligning with Sweet Emily’s mission for simplicity and flavor. First, it comes together in under 30 minutes, making it ideal for busy parents and beginners alike. Each bite bursts with the vibrant, tangy, and smoky flavors of classic Mexican street corn. Plus, this recipe is a true one-pan wonder, drastically cutting down on cleanup time. It serves as a hearty, well-rounded dinner solution on its own. Finally, you can easily customize the spice level and even swap ingredients to suit your family’s preferences.
Ingredients
Gather these fresh and flavorful ingredients to create your delicious Mexican Street Corn and Shrimp skillet. This combination delivers a perfect balance of savory, sweet, and tangy notes.
- Shrimp: 1 lb. medium shrimp, peeled and deveined.
- Corn: 2 (10-oz.) bags frozen corn kernels, thawed.
- Crema: 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup fresh lime juice.
- Aromatics: 1 jalapeño (seeded, finely chopped), 2 scallions (thinly sliced, green and white parts separated), 3 garlic cloves (finely chopped).
- Seasoning: Zest of 1 lime, 1 1/2 tsp. chipotle chili powder (plus more for serving), 2 tsp. kosher salt (divided).
- Finishing: 3 Tbsp. unsalted butter (divided), 3 Tbsp. crumbled cotija, 2 Tbsp. finely chopped fresh cilantro.
- Serving: 8 corn tortillas, warmed.
Notes & Substitutions
You have flexibility with several ingredients to match your pantry or dietary needs. For the chili powder, use regular chili powder or smoked paprika if chipotle isn’t available. If fresh corn is in season, cut the kernels directly off the cob for extra sweetness and crunch. For the crema base, feel free to use Greek yogurt or a store-bought Mexican crema alternative. Crumbled feta or grated Parmesan cheese can readily substitute cotija cheese. To adjust the spice, reduce or omit the jalapeño, or add a pinch of cayenne pepper for an extra kick.
Equipment
Having the right tools makes cooking a breeze. You won’t need anything fancy for this Mexican Street Corn and Shrimp dish. A large stainless steel or cast-iron skillet is essential for achieving that perfect char on the corn. You’ll also need a medium mixing bowl for the shrimp and a small mixing bowl for the crema. A zester or grater, a sharp knife, and a sturdy cutting board will complete your simple setup.
Instructions
Let’s get cooking! Follow these easy, step-by-step instructions to create your vibrant Mexican Street Corn and Shrimp skillet. This recipe is designed to be beginner-friendly and quick, perfect for any busy evening.
- Prep Shrimp & Crema: In a medium bowl, toss the 1 lb. shrimp with the zest of 1 lime, 1 1/2 tsp. chipotle chili powder, and 1 tsp. kosher salt. In a separate small bowl, stir together the 1/4 cup fresh lime juice, 1/4 cup mayonnaise, and 1/4 cup sour cream to create your zesty crema. Set both the seasoned shrimp and the crema aside for later use. This prepares your main components efficiently.
- Cook Corn Base: Melt 2 Tbsp. unsalted butter in a large stainless steel or cast-iron skillet over medium-high heat. Add the 2 (10-oz.) bags of thawed frozen corn kernels in a single layer, ensuring they make good contact with the pan. Season the corn with 1/2 tsp. kosher salt. Cook the corn undisturbed for about 5 minutes until some kernels begin to char and brown. Next, add the finely chopped jalapeño and the white parts of the sliced scallions to the skillet. Cook, stirring occasionally, until these aromatics are slightly softened, about 3 minutes. Stir in the 3 finely chopped garlic cloves and cook until fragrant, which takes about 1 minute more. Season with the remaining 1/2 tsp. kosher salt. Pour in 1/3 cup water to deglaze the pan, scraping up any delicious browned bits from the bottom of the skillet. This builds a rich flavor foundation for your Mexican Street Corn and Shrimp.
- Cook Shrimp: Push the corn mixture to one side of the skillet, creating an empty space. Add the remaining 1 Tbsp. unsalted butter to the empty side of the pan. Once the butter is melted, add the seasoned shrimp to this hot spot. It’s okay if some shrimp overlap slightly; they will cook quickly. Cook the shrimp, turning them halfway through, until they turn pink and are cooked through, which typically takes 3 to 4 minutes total. Once the shrimp are fully cooked, stir them together with the corn mixture to combine all the wonderful flavors.
- Finish & Serve: Remove the skillet from the heat immediately. Stir in half of the reserved crema mixture directly into the shrimp and corn. This adds a creamy, tangy finish. To serve, generously top the Mexican Street Corn and Shrimp skillet with 3 Tbsp. crumbled cotija, 2 Tbsp. finely chopped fresh cilantro, and the green parts of the sliced scallions. For an extra touch, garnish with a sprinkle of additional chipotle chili powder. Serve this vibrant skillet immediately with warm corn tortillas and the remaining crema alongside for dipping. Enjoy your easy, flavorful creation!
Pro Tips & Troubleshooting
Achieving the best results with your Mexican Street Corn and Shrimp is simple with a few expert tips. For beautifully charred corn, resist the urge to stir it too much during the initial cooking phase. Let it sit undisturbed on the hot skillet for those crucial 5 minutes. To avoid tough or rubbery shrimp, cook it quickly until it just turns pink; overcooking is a common mistake. For the freshest and most vibrant taste, always opt for fresh lime juice and cilantro. When deglazing the pan with water, make sure to scrape up all the browned bits from the bottom. These flavorful bits contribute significantly to the dish’s overall depth.
Serving Suggestions, Storage & Variations
Serving Suggestions
This versatile Mexican Street Corn and Shrimp skillet pairs wonderfully with several accompaniments. Serve it traditionally with warm corn tortillas, allowing everyone to build their own delicious tacos. For a more substantial meal, spoon it over fluffy white rice. A fresh avocado salsa or a simple side of sliced avocado adds a creamy counterpoint. Don’t forget fresh lime wedges for an extra squeeze of brightness!
Storage
Should you have any leftovers of this delightful Mexican Street Corn and Shrimp dish, simply transfer them to an airtight container. Store the container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Variations
Get creative with your Mexican Street Corn and Shrimp! You can easily swap out the protein for cooked shredded chicken, sliced steak, or even a plant-based alternative like black beans or firm tofu. Add extra veggies such as diced bell peppers, red onions, or zucchini for more color and nutrition. For a spicier kick, introduce a dash of cayenne pepper, a pinch of red pepper flakes, or a hotter pepper like serrano. If you prefer a creamier consistency, stir in extra crema or a splash of milk or half-and-half at the end.
Nutrition
This Mexican Street Corn and Shrimp skillet offers a balanced and flavorful meal option. It provides a significant amount of lean protein from the shrimp, crucial for muscle health. The corn contributes healthy fiber, aiding digestion and promoting fullness. While rich in flavor, the dish also offers a good balance of carbohydrates and healthy fats. To learn more about the specific benefits of shrimp in your diet, you can consult resources on the nutritional value of shrimp. Enjoy this wholesome and satisfying meal, knowing you’re nourishing your body with delicious ingredients.
| Nutrition Facts (per serving) | |
|---|---|
| Calories | 605 Calories |
| Fat Content | 28 g |
| Saturated Fat Content | 10 g |
| Trans Fat Content | 0 g |
| Cholesterol Content | 225 mg |
| Sodium Content | 963 mg |
| Carbohydrate Content | 56 g |
| Fiber Content | 8 g |
| Sugar Content | 7 g |
| Protein Content | 33 g |
FAQ
- Can I use fresh corn instead of frozen?
- Yes, absolutely! Fresh corn cut straight from the cob is highly recommended, especially when it’s in season, for an even brighter flavor in your Mexican Street Corn and Shrimp.
- What kind of shrimp should I buy?
- Medium shrimp that are already peeled and deveined are the easiest and most convenient option for this recipe. This saves you valuable prep time.
- How do I make it less spicy?
- To reduce the heat, simply decrease the amount of jalapeño or omit it entirely. You can also remove the seeds and membranes from the jalapeño for less spice.
- Can I make the crema ahead of time?
- Yes, you can prepare the zesty crema up to 3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to use it for your Mexican Street Corn and Shrimp.
- Is this dish gluten-free?
- Yes, this recipe is naturally gluten-free if you use corn tortillas for serving. Always double-check ingredient labels to ensure they are certified gluten-free.
Conclusion
You now have all the tools to create an incredibly flavorful and easy meal right in your own kitchen! This Zesty Mexican Street Corn and Shrimp Skillet perfectly combines the beloved flavors of street corn with tender shrimp. It’s a testament to how simple ingredients can come together to form something truly extraordinary. We encourage you to try this vibrant, quick, and satisfying recipe tonight. Enjoy this delightful fusion of tastes that will quickly become a family favorite!
Zesty Mexican Street Corn and Shrimp Skillet
Ingredients
Equipment
Method
- In a medium bowl, combine shrimp, lime zest, chili powder, and 1 tsp. salt. In a separate small bowl, stir together lime juice, mayonnaise, and sour cream to create the crema, then set it aside.
- Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add corn in a single layer, season with 1/2 tsp. salt, and cook undisturbed for 5 minutes. Stir in the jalapeño and white scallion parts, cooking for about 3 minutes until softened. Add garlic and cook for 1 minute more until fragrant, then season with the remaining 1/2 tsp. salt. Deglaze the pan with water, scraping up any browned bits.
- Push the corn mixture to one side of the skillet and melt the remaining 1 Tbsp. butter. Add the shrimp to the other side, cooking for 3 to 4 minutes total, turning halfway through, until pink and cooked through. Stir the shrimp and corn together to combine.
- Remove the skillet from heat and stir in 1/2 cup of the reserved crema. Top the dish with cotija, cilantro, green scallion parts, and additional chili powder. Serve immediately with warmed corn tortillas and the remaining crema alongside.
