Description
Mexican Street Corn and Shrimp is a quick and flavorful one-skillet dinner featuring juicy chili-seasoned shrimp served over creamy street corn with feta cheese, fresh lime, cilantro, and smoky spices. This easy recipe combines the bold flavors of Mexican-inspired elote with tender shrimp for a satisfying meal that’s perfect for busy weeknights or casual entertaining.
Ingredients
Scale
- 2 ears fresh corn on the cob, grilled and kernels removed (about 1½ cups), divided
- 1 lb large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon salt, plus more to taste
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 3 oz feta cheese, crumbled, divided
- Juice of ½ lime
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional: extra chili powder, smoked paprika, or sliced jalapeños for garnish
Instructions
- Heat a large 12-inch skillet over medium heat. Add olive oil.
- Season shrimp with chili powder and salt.
- Add shrimp to the skillet and cook for 2 minutes per side until pink and cooked through, about 3–4 minutes total. Remove and set aside.
- In the same skillet, melt butter and add chopped onion. Cook for about 4 minutes until softened.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add 1 cup of the corn and smoked paprika. Stir to combine.
- Pour in the half-and-half and bring to a gentle simmer.
- Stir in 3 ounces of crumbled feta cheese until melted and creamy.
- Squeeze fresh lime juice into the sauce and stir.
- Return shrimp to the skillet and gently toss to coat.
- Top with the remaining corn, cilantro, additional feta, and optional jalapeños.
- Serve immediately with lime wedges.
Notes
- Fresh grilled corn provides the best flavor, but canned or frozen corn works well too.
- Avoid overcooking the shrimp to keep them tender and juicy.
- Cotija cheese can be substituted for feta for a more traditional street corn flavor.
- For extra heat, add diced jalapeños or cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 435 Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 245 mg