Easy Shrimp with Creamy Mexican Street Corn Sauce

Key Ingredients & Substitutions

Shrimp: Large shrimp are ideal for this dish. If you can’t find fresh, frozen works well too; just thaw them first. You can substitute with chicken pieces if you prefer.

Corn: Fresh corn gives the best flavor, but frozen corn is a great alternative. Canned corn can also work in a pinch, just drain it well before using.

Cheese: Cotija cheese adds a nice salty flavor. If you can’t find it, feta cheese is a good substitute. For a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.

Mayonnaise: Mayonnaise creates a creamy base for the sauce. You can use Greek yogurt instead for a lighter option, or try a dairy-free mayo if needed.

How Do I Cook the Shrimp Perfectly?

Cooking shrimp might seem tricky, but it’s quite simple. The key is not to overcook them, as they can turn rubbery quickly.

• Keep the heat at medium-high for a good sear.
• Cook shrimp for about 2-3 minutes per side until they turn pink and opaque.
• Remove them from the pan just as they finish cooking; they’ll continue to cook in the sauce.

With these tips, your shrimp will be juicy and tender every time! Remember, fresh shrimp will cook faster than frozen ones, so watch them closely.

Easy Shrimp with Creamy Mexican Street Corn Sauce

Ingredients You’ll Need:

• 1 lb large shrimp, peeled and deveined
• 2 ears corn, kernels removed (or about 1 1/2 cups frozen corn)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 3/4 cup mayonnaise (preferably Mexican crema or regular)
• 1/4 cup sour cream
• 1/2 cup crumbled Cotija cheese (or feta)
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime, plus lime wedges for garnish

How Much Time Will You Need?

This tasty dish takes around 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and 20 minutes cooking everything up. It’s quick, easy, and perfect for a weeknight dinner!

Step-by-Step Instructions:

1. Prepare the Shrimp:

In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, chili powder, cayenne pepper (if using), salt, and black pepper. Make sure each shrimp is well coated with the spices!

2. Cook the Corn:

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and the corn kernels. Cook for about 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender. Once done, remove it from the skillet and set it aside.

3. Cook the Shrimp:

In the same skillet, add the seasoned shrimp. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them! Once they’re cooked, remove them from the skillet and set aside.

4. Make the Sauce:

Lower the heat to medium. In the skillet, add the mayonnaise, sour cream, minced garlic, jalapeño (if using), lime juice, and a pinch of salt. Stir gently to combine everything and warm it through for about 2 minutes.

5. Combine:

Now, add the charred corn back into the skillet with the sauce and stir to coat the kernels. Then, add the cooked shrimp back in and gently mix everything together to combine the flavors!

6. Garnish and Serve:

Finally, sprinkle the dish with crumbled Cotija cheese and chopped cilantro. Serve immediately with lime wedges on the side for a burst of fresh flavor. Enjoy your delicious shrimp with creamy Mexican street corn sauce!

Can I Use Frozen Corn Instead of Fresh?

Absolutely! Frozen corn is a great time-saver. Just add it directly to the skillet and cook until it’s heated through and slightly charred, about 5 minutes. No need to thaw beforehand!

What If I Don’t Have Cotija Cheese?

No problem! If you can’t find Cotija cheese, feta is a perfect substitute that adds a similar tangy flavor. You can also use parmesan if you prefer a sharper taste.

Can I Make This Dish Spicier?

Definitely! If you love heat, consider adding more cayenne pepper or a pinch of crushed red pepper flakes. You can also leave the seeds in the jalapeño for extra spice when you include it in the sauce.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or milk if the sauce thickens too much.