Description
A delicious combination of Mexican street corn and shrimp, bursting with flavor and perfect for any occasion.
Ingredients
Scale
- 2 cups corn kernels
- 1 lb shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1 tsp lime juice
- 2 tbsp cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat some oil over medium heat.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- In a bowl, mix together the mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
- Add the corn to the skillet and cook for another 5 minutes until heated through.
- Remove from heat and stir in the shrimp and the mayonnaise mixture.
- Top with cotija cheese and cilantro before serving.
Notes
- For a spicier version, add diced jalapeños.
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Mexican Street Corn, Shrimp, Corn, Mexican Cuisine, Seafood