Picture a skillet full of golden corn kernels sizzling gently beside plump shrimp that turn a rosy hue under fragrant steam. My Mexican Street Corn and Shrimp dazzles with a nutty browned butter scent and a pop of char on each kernel. After three rounds in my kitchen—tweaking heat levels and patting shrimp dry for a better sear—I nailed the balance of spice, citrus, and sweetness.
Why You’ll Love Mexican Street Corn and Shrimp
- Ready in about 20 minutes—ideal for a quick weeknight feast
- Blistered corn offers a caramelized bite alongside tender shrimp
- One-pan cleanup keeps kitchen time to a minimum
- Inspired by the lively street stalls of Mexico City, bursting with color and flavor
A Little Background
This began on a blistering summer afternoon when I hunted for a dish that needed no oven and delivered crunch, creaminess, and a hint of lime. In my first test run, I learned that patting shrimp completely dry before seasoning makes them sear instead of steam, giving each bite that satisfying snap.
Key Ingredients for Mexican Street Corn and Shrimp
- Raw shrimp (1 pound): peeled and deveined; pat dry for better color and texture
- Corn kernels (4 cups): fresh or frozen; charring brings out natural sweetness
- Unsalted butter (4 tbsp): imparts a rich, nutty aroma; can swap half for ghee
- Olive oil (1 tbsp): raises smoke point; extra-virgin adds fruity undertones
- Garlic (2 cloves, minced): builds a fragrant foundation in just 30 seconds
- Lime juice (juice of 1 lime): brightens and balances the richness
How to Make Mexican Street Corn and Shrimp
- Heat a large skillet over medium-high. Add 2 tbsp butter and 1 tbsp olive oil. When butter foams and crackles, stir in minced garlic and cook until fragrant, about 30 seconds.
- Add 4 cups corn kernels. Let cook, stirring occasionally, until kernels are blistered and glossy with golden edges, about 4 to 5 minutes.
- Stir in remaining 2 tbsp butter, 1 lb shrimp, 1 tsp chili powder, ½ tsp coarse salt, and ¼ tsp black pepper. Cook, stirring occasionally, until shrimp turn opaque and rosy, about 2 to 3 minutes.
- Remove from heat. Drizzle juice of 1 lime over the skillet, then fold in 2 sliced scallions and 2 tbsp chopped cilantro.
- Taste and adjust seasoning with extra salt, pepper, or lime juice before serving.
Pro Tips & Troubleshooting
- Using a cast-iron skillet in my second test gave deeper char—but a heavy stainless pan works too if dressed in oil.
- If shrimp release too much water, they’ll steam; make sure your pan is hot and shrimp are dried well to maintain crisp edges.
- Add a pinch of smoked paprika or a dash of cayenne for a seasonal heat twist.
- Doubling? Use a wider pan or cook in batches to avoid overcrowding and ensure even browning.
Storage & Make-Ahead Guide
Let sit at room temperature no more than two hours. Store leftovers in an airtight container in the refrigerator for up to three days—reheat over medium heat until warmed through and register 165°F on an instant-read thermometer. Note from my tests: shrimp firms up after chilling, so finish with a fresh squeeze of lime to revive brightness. For make-ahead prep, chop garlic and slice scallions up to 24 hours in advance.
Serving Suggestions
Spoon this mix over warm tortillas for handheld tacos, plate it alongside avocado salad for a light lunch, or serve over fluffy rice to soak up every buttery drop. A dollop of crema or sprinkling of crumbled cotija amps up the street-food vibe.
Frequently Asked Questions
- Can I use frozen corn instead of fresh? Absolutely—just thaw and drain well. Frozen yields great sweetness and saves prep time.
- How do I know when shrimp is cooked? Look for opaque flesh that turns pink all the way through and springs back with a gentle tap.
- What can I serve with Mexican Street Corn and Shrimp? It pairs beautifully with black bean salad, cilantro-lime rice, or a simple green salad dressed in lime vinaigrette.
- Can I make this dish ahead of time? You can prep ingredients up to a day ahead. Cooked shrimp and corn are best fresh but can be reheated gently.
- How should I store leftovers? Transfer to a sealed container within two hours. Refrigerate for up to three days and reheat to 165°F.
- Is Mexican Street Corn and Shrimp gluten-free? Yes—this skillet meal contains no gluten ingredients. Always check your chili powder blend to be safe.
Final Thoughts
Every skilletful of Mexican Street Corn and Shrimp carries layers of char, citrus, and butter-kissed goodness. My kitchen tests showed that small tweaks in heat and timing make a big difference—so feel free to adjust. I’d love to hear how your version turns out; snap a photo and tag me when you serve this at your next gathering!
More Recipes You’ll Love
- Street Corn Recipe – explore a classic elote version bursting with smoky, creamy flavors
- Ceviche Recipe – bright citrus-cured seafood that complements the charred notes
- Mexican Rice Recipe for a Quick, Flavorful Side Dish – a fragrant, fluffy bed to soak up buttery sauces
- Pico de Gallo Recipe – fresh salsa adds a zesty crunch and bright acidity
Mexican Street Corn and Shrimp
Ingredients
Skillet Ingredients
- 2 tbsp unsalted butter divided
- 1 tbsp olive oil
- 2 cloves garlic minced
- 4 cups corn kernels fresh or frozen
- 1 lb raw shrimp peeled and deveined
- 1 tsp chili powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Finishing
- 1 lime juiced
- 2 scallions sliced
- 2 tbsp cilantro chopped
Instructions
Skillet Ingredients
- Heat a large skillet over medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil and swirl until butter melts and foams, about 30 seconds.2 tbsp unsalted butter, 1 tbsp olive oil
- Add minced garlic and sauté until fragrant, about 30 seconds.2 cloves garlic
- Stir in 4 cups corn kernels and cook, stirring occasionally, until kernels develop golden, blistered edges, about 4 to 5 minutes.4 cups corn kernels
Add shrimp and seasonings
- Add remaining 2 tbsp butter, shrimp, chili powder, salt, and pepper. Cook until shrimp are opaque and pink, 2 to 3 minutes.1 lb raw shrimp, 1 tsp chili powder, 0.5 tsp kosher salt, 0.25 tsp black pepper
Finishing
- Remove skillet from heat. Drizzle lime juice over the shrimp and corn, then toss in scallions and cilantro. Adjust seasoning and serve immediately.1 lime, 2 scallions