Mexican Street Corn With Shrimp: The Ultimate Skillet Recipe
Introduction to Mexican Street Corn With Shrimp
Mexican Street Corn with Shrimp is a delightful dish that brings the vibrant flavors of Mexico right to your kitchen. This easy skillet recipe combines succulent shrimp and sweet corn in a creamy, spiced sauce that’s perfect for a weeknight dinner or serving at gatherings. The combination of fresh ingredients, spices, and cheese creates a comforting dish that everyone will love.
A Personal Story Behind My Mexican Street Corn With Shrimp Journey
Growing up, my family would often visit local food markets, where the aroma of street corn filled the air. The sight of vendors grilling corn and serving it with rich toppings always captivated me. One day, I decided to recreate that experience in my own home, but with a twist—adding juicy shrimp to elevate the dish. This recipe is not only a tribute to those memories but also a celebration of the flavors I adore.
What Makes This Mexican Street Corn With Shrimp Recipe Special?
This recipe stands out due to its unique blend of flavors and textures. The shrimp, seasoned perfectly, adds a delightful protein boost, while the creamy corn mixture enriched with feta cheese and spices creates a wonderful contrast. The addition of lime and fresh cilantro at the end gives each bite a refreshing brightness. Plus, it’s a one-skillet dish, making cleanup a breeze!
The Full Mexican Street Corn With Shrimp Recipe
Ingredients
- 1.5 lb raw shrimp, peeled and deveined (large, about 15-20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided
- 2 small limes
- Fresh cilantro
Instructions
- Cook the Shrimp: Heat a large skillet over medium heat. Add olive oil. Season the shrimp with chili powder and salt. Cook the shrimp in batches for about 3-4 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Creamed Corn: In the same skillet, add butter and chopped onion. Cook for 3 minutes until softened, stirring occasionally. Add minced garlic and cook for 2 more minutes until fragrant. Stir in the cooked corn and smoked paprika, letting it mingle for a minute.
- Pour in the half-and-half, bringing the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and stir until it melts into the creamy sauce.
- Assembly: Squeeze juice from half a lime into the sauce for a tangy flavor. Gently add the cooked shrimp back to the skillet and reheat for a minute. Top with the remaining ½ cup of corn, sliced lime wedges, and a generous sprinkle of chopped cilantro. If desired, add extra chili powder or paprika for a kick.
Serving Suggestions and Variations for Mexican Street Corn With Shrimp
This dish is best served warm and can be accompanied by warm tortillas or a fresh side salad. For a heartier meal, consider adding black beans or avocado slices on top. If you’re looking to spice things up, you could incorporate jalapeños or even a dash of cayenne pepper into the creamed corn for additional heat. This versatile recipe can also be made vegetarian by omitting the shrimp and adding more corn and vegetables.
Frequently Asked Questions About Mexican Street Corn With Shrimp
Can I use frozen shrimp?
Yes, frozen shrimp works well. Just ensure they are fully thawed and drained before cooking.
What type of corn should I use?
Fresh corn is ideal for this recipe, but you can also use canned or frozen corn if fresh is not available.
Can I make this dish ahead of time?
While it’s best served fresh, you can prep the components ahead of time and assemble them just before serving. Reheat gently to avoid overcooking the shrimp.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making it suitable for those with gluten sensitivities.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 380
- Servings: 4
Mexican Street Corn with Shrimp
Equipment
- Large Skillet For cooking shrimp and creamed corn.
Ingredients
Main Ingredients
- 1.5 lb raw shrimp, peeled and deveined about 15-20 count per pound
- 1 teaspoon chili powder
- 0.25 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 0.5 cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels from 2 ears of grilled or boiled corn
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided
- 2 small limes
- 1 bunch fresh cilantro
Instructions
- Heat a large skillet over medium heat. Add olive oil. Season shrimp with chili powder and salt. Cook shrimp in batches for about 3-4 minutes until pink. Remove shrimp from the skillet.
- In the same skillet, add butter and chopped onion. Cook for 3 minutes until softened. Add minced garlic and cook for 2 more minutes.
- Stir in the cooked corn and smoked paprika. Pour in the half-and-half, bring to a simmer, and add 3 oz of crumbled feta cheese. Stir until the cheese melts.
- Squeeze juice from half a lime into the sauce. Add the cooked shrimp back to the skillet and gently reheat. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired.