Mexican Street Corn and Shrimp

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

📝 Ingredients List

• 1 lb large shrimp, peeled and deveined
• 2 cups corn kernels (fresh, canned, or frozen)
• 2 tbsp olive oil
• 1/2 cup Greek yogurt (or sour cream)
• 1/4 cup crumbled cotija cheese
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or spatula

Step-by-Step Instructions

1. Sear the Shrimp: Season shrimp with salt, pepper, and smoked paprika. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
2. Sauté the Corn: In the same skillet, add the remaining oil and corn. Sauté for 5-7 minutes until the corn starts to brown and char slightly.
3. Add Aromatics: Stir in the minced garlic and chili powder, cooking for 1 minute until fragrant.
4. Create the Creamy Sauce: Reduce heat to low. Stir in the Greek yogurt and lime juice until the corn is well coated.
5. Combine: Add the cooked shrimp back into the pan. Toss gently to combine.
6. Garnish and Serve: Top with crumbled cotija cheese and fresh cilantro before serving. Enjoy your delicious creation! ✨

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
• Substitutions: If you don’t have cotija, feta cheese is an excellent salty alternative.
• Extra Protein: For a heartier meal, serve this over a bed of cilantro-lime quinoa or cauliflower rice.

Variations

If you want to add some heat, mix in a finely diced jalapeño while sautéing the corn. For a different protein, you can substitute the shrimp with diced chicken breast, following the same cooking instructions.

FAQ

Can I use frozen corn? Yes, frozen corn works perfectly! Just make sure to thaw and pat it dry before adding it to the hot skillet to ensure it chars rather than steams.

Is this dish healthy? Absolutely! It is packed with lean protein from the shrimp and fiber from the corn, making it a well-balanced meal.