Homemade Mexican Street Corn and Shrimp
When I want to bring a little sunshine into the kitchen, this Mexican Street Corn and Shrimp skillet is my absolute go-to. The aroma of smoky paprika and charred corn hitting the hot pan immediately sets the stage for a meal that feels like a summer festival in a single bowl.
Ingredients
- 1.5 lbs Large shrimp peeled and deveined
- 2 cups Corn fresh off the cob or frozen
- ½ cup Mexican crema or sour cream
- 2 tbsp Olive oil
- 3 cloves Garlic minced
- 1 tsp Smoked paprika
- ½ tsp Chili powder
- ¼ tsp Cumin
- 2 tbsp Fresh lime juice plus wedges for serving
- ¼ cup Fresh cilantro chopped
- Salt and black pepper to taste
- Optional: ¼ cup crumbled Cotija cheese
Instructions
- In a medium bowl, toss the shrimp with smoked paprika, chili powder, cumin, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
- In the same skillet, add the corn. Cook for 3–5 minutes without stirring much to allow the kernels to char and turn golden brown.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Reduce heat to low. Stir in the Mexican crema and lime juice, whisking gently until a smooth sauce forms.
- Add the shrimp back into the skillet and toss to coat in the sauce. Simmer for 1 minute just to warm through.
- Remove from heat and garnish with fresh cilantro, extra lime wedges, and crumbled Cotija cheese if desired. Serve immediately.