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Mexican Street Corn And Shrimp Skillet featured image showcases a delicious and colorful one-pan meal.

Easy Mexican Street Corn and Shrimp Skillet

This vibrant skillet dish combines the flavors of Mexican street corn (elote) with succulent shrimp. It features sweet corn, creamy cotija cheese and mayonnaise, zesty lime, and a hint of chili powder, all perfectly balanced for an irresistible meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 4 ears of corn, kernels removed about 4 cups
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 jalapeño, seeded and minced optional
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste
  • Pepper to taste

Equipment

  • Large Skillet
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Paper towels

Method
 

  1. Prepare the Shrimp: Pat the shrimp dry with paper towels and season with salt, pepper, cumin, and half of the chili powder.
  2. Sauté the Corn: Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until slightly charred and tender, about 5-7 minutes.
  3. Cook the Shrimp: Push the corn to one side of the skillet. Add the shrimp to the other side and cook until pink and opaque, about 2-3 minutes per side. Be careful not to overcook!
  4. Combine and Cream: Reduce the heat to low. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, remaining chili powder, and jalapeño (if using). Pour this mixture over the corn and shrimp.
  5. Finish and Serve: Stir to combine everything evenly. Remove from heat and stir in the cotija cheese and cilantro. Taste and adjust seasonings as needed. Garnish with additional cotija cheese and cilantro before serving.

Notes

This skillet is fantastic on its own, but it also shines as a filling for tacos, a topping for nachos, or a side dish for grilled chicken or fish. For a spicier dish, leave the seeds in the jalapeño or use a hotter pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days.