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Mexican Street Corn and Shrimp

Mexican Street Corn and Shrimp

Sizzling skillet shrimp meets blistered corn tossed in butter, garlic, chili powder, lime juice, scallions, and cilantro for a vibrant one-pan meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 280 kcal

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

Notes

Pat shrimp completely dry before cooking to ensure a good sear.
If using frozen corn, thaw and drain thoroughly to avoid steaming in the skillet.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 20g
Keyword corn, elote, Mexican Street Corn and Shrimp, shrimp, skillet
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