Description
Experience a zesty, one-pan flavor explosion with this Mexican Street Corn and Shrimp skillet. This restaurant-quality dish combines succulent, perfectly seared shrimp with the creamy, smoky, and tangy notes of traditional elote. It is a vibrant, low-carb, and high-protein meal perfect for a quick weeknight dinner that brings authentic street food flair directly to your kitchen table.
Ingredients
1 lb large shrimp, peeled and deveined
2 cups corn kernels (fresh, canned, or frozen)
2 tbsp olive oil
1/2 cup Greek yogurt
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
Instructions
Season shrimp with salt, pepper, and smoked paprika.
Heat 1 tbsp oil in a large skillet over medium-high heat and sear shrimp for 2-3 minutes per side until pink and opaque; remove and set aside.
In the same skillet, add the remaining oil and corn, sautéing for 5-7 minutes until the corn begins to char.
Stir in the minced garlic and chili powder, cooking for 1 minute until fragrant.
Reduce heat to low and stir in the Greek yogurt and lime juice until well combined.
Add the cooked shrimp back into the pan and toss gently.
Top with crumbled cotija cheese and fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop. If you cannot find cotija cheese, feta cheese makes an excellent substitution.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 175mg