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Mexican Street Corn and Shrimp

Mexican Street Corn and Shrimp is a quick elote-style skillet with charred corn kernels and pink shrimp, finished with a creamy lime-cilantro sauce. Tajín seasoning adds the signature tang, while everything gets tossed together for a juicy, spoonable coating.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Mexican Street Corn and Shrimp
  • 1 lb large shrimp peeled and deveined
  • 4 ears fresh corn kernels removed (about 2 cups)
  • 4 tbsp butter divided
  • 4 cloves garlic minced
  • 0.5 cup Mexican crema or sour cream
  • 0.25 cup fresh cilantro chopped
  • 3 tbsp lime juice
  • 1 tbsp tajín seasoning
  • 0.5 tsp smoked paprika
  • Salt and pepper to taste
  • 1 Lime wedges and additional cilantro for serving

Equipment

  • 1 large skillet

Method
 

Char the corn
  1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn kernels and cook for 5-6 minutes, stirring occasionally, until kernels are charred, then transfer to a plate.
Cook the shrimp
  1. Add the remaining butter to the skillet and cook shrimp with salt and pepper for 2-3 minutes per side until pink. Add minced garlic and cook 30 seconds more.
Combine and sauce
  1. Return corn to the skillet. Whisk together crema (or sour cream), cilantro, lime juice, and smoked paprika in a bowl, then pour over shrimp and corn and toss gently for 1 minute to coat.
Season and serve
  1. Season with tajín, plus additional salt and pepper to taste. Serve with lime wedges and additional cilantro.

Notes

For the best char, cook the corn without crowding and stir only occasionally during the 5-6 minute window. Store leftovers in a sealed container in the refrigerator for up to 2 days (reheat gently); freezing isn’t recommended due to texture changes in the sauce. If you prefer a lighter option, swap Mexican crema/sour cream for plain Greek yogurt for a similar tang with less richness.