Step 1: Season and Cook the Shrimp
Pat the shrimp dry and season with chili powder, smoked paprika, salt, and black pepper. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.
Step 2: Build the Flavor Base
In the same skillet, reduce heat to medium and add butter. Once melted, sauté the diced shallot for 2–3 minutes until softened. Stir in the garlic and jalapeño, cooking just until fragrant.
Step 3: Cook the Corn
Add fresh corn kernels to the skillet. Cook for about 5–7 minutes, stirring occasionally, until the corn is tender with light charred spots. This brings out natural sweetness and adds depth.
Step 4: Make It Creamy
Lower the heat and stir in mayonnaise, crema (or sour cream), and fresh lime juice. Mix until the corn is evenly coated and creamy.
Step 5: Finish the Skillet
Sprinkle in cotija cheese and gently fold the shrimp back into the skillet. Cook for another minute until everything is warmed through. Taste and adjust seasoning as needed.
Step 6: Garnish and Serve
Remove from heat and finish with fresh chopped cilantro. Serve immediately.
Tips & Variations
- Control the heat: Remove jalapeño seeds or substitute with green bell pepper for mild flavor.
- Cheese swap: Feta cheese works well if cotija isn’t available.
- Protein swap: Chicken breast strips or sautéed mushrooms are great alternatives.
- Extra smoky flavor: Add a pinch of smoked chili flakes or cumin.
- Meal prep tip: Store leftovers in an airtight container for up to 2 days.
Serving Ideas & Storage
Serve this Mexican street corn and shrimp skillet with warm tortillas for tacos, spooned over rice or cauliflower rice, or enjoyed straight from the pan for a low-carb option. Leftovers store well in the refrigerator for up to two days and reheat best gently on the stovetop.
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How to Make Mexican Street Corn and Shrimp Skillet (Step-by-Step)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Combine two favorites with Mexican Street Corn and Shrimp. Juicy spiced shrimp served over a bed of creamy, cheesy elote corn. A one-pan dinner ready in under 30 minutes with lime, chili powder, and cotija cheese. Serve with tortillas for tacos or enjoy straight from the pan for a low-carb option.
Ingredients
1 lb large shrimp, peeled and deveined
4 ears fresh corn, kernels cut off
3 cloves garlic, minced
1 medium shallot, finely diced
1 jalapeño, minced (seeded for less heat)
1 large lime, juiced
1/4 cup fresh cilantro, chopped
3 tbsp mayonnaise
3 tbsp Mexican crema or sour cream
1/2 tsp chili powder
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp neutral oil
4 tbsp unsalted butter
1/2 cup cotija cheese, crumbled
Instructions
1. Pat shrimp dry, then season with chili powder, smoked paprika, salt, and black pepper.
2. Heat neutral oil in a large skillet over medium-high heat. Sear shrimp 1–2 minutes per side until just opaque. Remove to a plate.
3. Reduce heat to medium. Add butter to the same skillet. Sauté shallot 2–3 minutes until softened.
4. Add garlic and jalapeño; cook 30–60 seconds until fragrant.
5. Add corn kernels and cook 5–7 minutes, stirring, until tender with a little char.
6. Lower heat. Stir in mayonnaise, crema (or sour cream), and lime juice until creamy.
7. Fold in cotija cheese, then return shrimp to the skillet and toss to warm through (about 1 minute).
8. Remove from heat and garnish with fresh cilantro. Serve with tortillas, rice, or enjoy as-is.
Notes
For less spice, remove jalapeño seeds or swap with green bell pepper.
No cotija? Feta works as a great substitute.
Reheat gently on the stovetop so the shrimp stays tender.
Best enjoyed fresh, but leftovers keep 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet, One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 220 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~32g |
| Carbohydrates | ~22g |
| Fat | ~24g |
| Fiber | ~3g |
| Sodium | ~620mg |
Final Thoughts
This Easy Mexican Street Corn and Shrimp Skillet is proof that weeknight dinners don’t have to be boring. It’s creamy, zesty, and packed with flavor, all while being fast and fuss-free. Whether you serve it taco-style or enjoy it straight from the skillet, this recipe is guaranteed to bring a little fiesta to your table.