Irresistible Mexican Street Corn and Shrimp: A Summer Grilling Delight

Get ready to elevate your summer barbecue with this irresistible Mexican street corn and shrimp recipe. Bursting with vibrant flavors and a hint of spice, this dish is perfect for grilling enthusiasts seeking a taste of Mexico. Whether you’re hosting a backyard party or simply craving something different, this recipe will undoubtedly excite your taste buds and impress your guests.

Why You’ll Love This Recipe

This Mexican street corn and shrimp recipe offers a delicious fusion of sweet, spicy, and savory flavors. The combination of charred corn, succulent shrimp, and spices creates a symphony of taste that is quintessentially summer. Not only is it easy to make, but it’s also a crowd-pleaser that’s sure to become a favorite at any gathering.

Perfect for warm weather, this dish pairs beautifully with cold beverages and can be served as an appetizer, side, or even a main course. Its versatility and vibrant presentation make it a star at summer picnics, barbecues, and family gatherings.

What’s more, the unique blend of spices and toppings elevates the dish to gourmet status, while still being simple enough for everyday cooking. Dive into this flavorful experience, and you’ll find yourself coming back for more.

Context/Background

Mexican street corn, also known as Elote, is a popular street food in Mexico, enjoyed for its smoky, spicy, and tangy flavors. Traditionally, it’s served with a smear of mayonnaise, cheese, chili powder, and lime juice. This recipe takes those classic elements and pairs them with grilled shrimp, providing a delightful protein addition to a beloved dish.

The method of charring the corn directly on the grill brings out its natural sweetness and adds a smoky note, which is complemented by the juicy shrimp. This marriage of flavors is not only rooted in Mexican culinary tradition but also inspired by summer grilling culture.

Recipe Details

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 4 ears of corn, husked
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• Juice of 1 lime
• Chopped cilantro, for garnish

Directions

1. Preheat your grill to medium-high heat.
2. Brush the corn with 1 tablespoon of olive oil and place them on the grill. Cook for 10-12 minutes, turning occasionally, until the corn is charred and tender.
3. While the corn is cooking, toss the shrimp in a bowl with the remaining olive oil, chili powder, smoked paprika, salt, and pepper.
4. Grill the shrimp for about 2-3 minutes on each side until they’re pink and opaque.
5. Once the corn is cool enough to handle, spread each ear with mayonnaise, then sprinkle with cotija cheese.
6. Serve the corn and shrimp drizzled with lime juice and garnished with chopped cilantro.

Tips for Perfect Irresistible Mexican Street Corn and Shrimp

• For extra smoky flavor, soak the corn in cold water for 10 minutes before grilling.
• Don’t overcook the shrimp to keep them juicy and tender.
• Use a grill basket or skewers to prevent shrimp from falling through the grill grates.
• Experiment with additional spices like cayenne or chipotle powder for extra heat.

Serving Suggestions

This dish pairs beautifully with a fresh avocado and tomato salad or a simple green salad. Consider serving alongside tortillas or over a bed of cilantro-lime rice for a heartier meal.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy cold as part of a salad for an easy lunch.

Final Thoughts

This irresistible Mexican street corn and shrimp recipe is a perfect addition to your summer grilling repertoire. With its bold flavors and simple preparation, it’s a dish that will surely impress your friends and family. Give it a try and bring a taste of Mexico to your next barbecue!

Recipe Notes

• Substitute feta cheese if cotija cheese is unavailable.
• Add a touch of garlic powder to the marinade for extra depth of flavor.
• For a creamy twist, blend the mayonnaise with avocado before spreading on the corn.