Mexican Street Corn and Shrimp
Mexican Street Corn and Shrimp is a vibrant dish bursting with flavors that takes you straight to the heart of a bustling Mexican street market.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 lb large fresh shrimp (peeled and deveined)
- 4 ears fresh corn on the cob
- 1/2 cup mayonnaise
- 2 tsp chili powder
- 3 tbsp lime juice (freshly squeezed)
- Salt and pepper to taste
- 1/4 cup cilantro (chopped, for garnish)
- 1/2 cup queso fresco (crumbled, for garnish)
Instructions
- Preheat your grill to medium-high heat (about 400°F or 200°C).
- Husk the corn and soak it in water for about 10 minutes.
- In a bowl, mix shrimp with mayonnaise, chili powder, salt, pepper, and lime juice until evenly coated.
- Grill the corn directly on the grates for 10-15 minutes, turning occasionally until charred.
- Once the corn is nearly done, add seasoned shrimp to skewers or a grill basket and cook for 2-3 minutes on each side until pink and opaque.
- Remove everything from the grill. Slice kernels off the cobs into a bowl and combine with grilled shrimp. Top with cilantro and crumbled queso fresco before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Find it online: https://carmenrecipes.com/mexican-street-corn-and-shrimp/