Description
Savor the must-try delight of Mexican street corn shrimp, blending flavors for an unforgettable taste experience A savory treat awaits you
Ingredients
Scale
- 2 cups of corn kernels
- 1 lb of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
- 1 lime, juiced
- 1/4 cup of crumbled Cotija cheese
Instructions
- Prepare the Corn: Grill or boil fresh corn until tender or thaw frozen corn. Combine corn with half of the lime juice and a pinch of salt. Set aside.
- Sauté the Shrimp: Heat olive oil over medium-high heat. Add shrimp, chili powder, cumin, salt, and pepper. Cook for 2-3 minutes on each side until cooked through. Remove from heat.
- Mix the Crema: Combine mayonnaise, sour cream, remaining lime juice, and a pinch of salt in a small bowl. Mix until smooth.
- Assemble the Dish: In a large bowl, combine corn and shrimp. Drizzle crema over the top and toss to combine.
- Garnish: Top with Cotija cheese, cilantro, and lime wedges before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4-6 servings
- Calories: 350 calories
- Sugar: 6 grams
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 25 grams