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Skillet with Mexican Street Corn and Shrimp
Anne Newgent

Mexican Street Corn and Shrimp

A bold, creamy, and satisfying 30-minute meal that blends juicy shrimp with tangy esquites-style corn. Perfect for tacos, bowls, salads, or tostadas any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-Inspired
Calories: 605
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound medium shrimp, peeled and deveined
  • 1 lime, zested
  • 1.5 teaspoons chipotle chili powder
  • 1 teaspoon kosher salt
For the Crema Sauce
  • 0.25 cup fresh lime juice
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
For the Street Corn Base
  • 3 tablespoons unsalted butter, divided
  • 20 ounces frozen corn kernels, thawed
  • 1 jalapeño, seeded and finely chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • 3 cloves garlic, finely chopped
  • 0.33 cup water
Toppings
  • 3 tablespoons cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, finely chopped
  • 8 warm corn tortillas

Method
 

  1. In a medium bowl, combine the shrimp with lime zest, chipotle chili powder, and salt. Toss until the shrimp are fully coated. In a small bowl, whisk together the lime juice, mayonnaise, and sour cream to make the crema. Set aside.
  2. Heat a large skillet over medium-high heat. Add two tablespoons of butter and melt. Spread thawed corn in a single layer and season with salt. Cook undisturbed for 5 minutes to develop a char. Add jalapeño and white scallion parts; cook for 3 minutes. Stir in garlic and cook for 1 more minute. Pour in water and deglaze the skillet.
  3. Push corn to one side. Add remaining butter to the empty side. Once melted, add shrimp and sear for 3–4 minutes, flipping halfway, until cooked through. Stir everything together.
  4. Remove from heat and stir in half the crema. Sprinkle with cotija, cilantro, and green scallion parts. Serve with tortillas and extra crema on the side.

Notes

To make it low-carb, skip tortillas and serve over lettuce or cauliflower rice. Use dairy-free mayo and vegan cheese for a dairy-free version. Adjust spice by modifying chili powder and jalapeño. Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid overcooking shrimp.

Nutrition Facts (Per Serving)

Calories: 605 | Fat: 28 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 225 mg | Sodium: 963 mg | Carbohydrates: 56 g | Fiber: 8 g | Sugar: 7 g | Protein: 33 g | Vitamin D: 0 mcg | Calcium: 202 mg | Iron: 2 mg | Potassium: 902 mg
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.