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Mexican Street Corn and Shrimp

A vibrant fusion of succulent shrimp and sweet, charred corn, drizzled with creamy sauce and topped with zesty lime, creating a delightful and festive dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears 4 ears of corn, husked
  • 1 lb 1 lb shrimp, peeled and deveined
Sauce Ingredients
  • 1/2 cup 1/2 cup mayonnaise
  • 1/2 cup 1/2 cup sour cream
  • 1 cup 1 cup crumbled cotija cheese
  • 1 tsp 1 tsp chili powder
  • 1/2 tsp 1/2 tsp garlic powder
  • 1 each Juice of 1 lime
  • Fresh cilantro, for garnish For decorating the dish
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by husking your corn and rinsing it under cold water.
  2. In a large pot, bring water to a boil. Add the corn and cook for about 5-7 minutes, until the corn is tender but still crisp. Drain and cool slightly.
Cooking the Shrimp
  1. In a skillet, heat a splash of oil over medium heat. Add the shrimp, sprinkle with salt, pepper, chili powder, and garlic powder.
  2. Cook for about 2-3 minutes on each side, or until the shrimp turns pink and opaque.
Making the Sauce
  1. In a bowl, combine mayonnaise, sour cream, lime juice, and half of the cotija cheese. Mix well until creamy.
Assembly
  1. On a serving platter, cut the corn into halves or leave whole.
  2. Top with the sautéed shrimp and drizzle with the creamy sauce.
  3. Sprinkle the remaining cotija cheese and garnishing cilantro on top.
Serving
  1. Serve warm and watch your family devour every last bite!

Notes

Ensure all ingredients are halal-compliant and fresh for the best results. Refrigerate leftovers in an airtight container for up to 3 days. Avoid freezing to maintain texture.