Go Back
A vibrant skillet features a sizzling Mexican Street Corn and Shrimp Skillet with charred corn, plump shrimp, and a creamy, chili-dusted sauce.

Ultimate Mexican Street Corn and Shrimp Skillet

This restaurant-quality skillet dish masterfully combines the smoky, creamy, and tangy flavors of Mexican street corn (elote) with sweet, seared shrimp. Through careful technique, it achieves perfect char and a cohesive, flavorful sauce. It's a vibrant, one-pan meal that's both impressive and surprisingly simple to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh corn, kernels cut from the cob or 3.5 cups frozen corn, thawed and patted dry
  • 1 lb large shrimp 21/25 count
  • 2 tbsp neutral oil like avocado or vegetable
  • 4 tbsp unsalted butter, divided
  • 1 medium shallot or 1/2 small red onion, finely diced
  • 3-4 cloves garlic, minced
  • 1-2 jalapeños, seeded and finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder preferably ancho
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp mayonnaise
  • 3 tbsp Mexican crema or sour cream
  • Juice of 1 large lime, plus wedges for serving
  • 1/2 cup freshly crumbled cotija cheese, plus more for garnish
  • 1/4 cup chopped fresh cilantro, plus more for garnish

Equipment

  • Large cast-iron or heavy-bottomed skillet
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Measuring spoons and cups
  • Juicer or fork for lime
  • Spatula or wooden spoon

Method
 

  1. Pat the shrimp and corn kernels thoroughly dry with paper towels.
  2. Heat a large skillet over high heat. Add 1 tbsp oil. Once shimmering, add corn in a single layer. Let char without stirring for 2-3 minutes, then stir and cook for another 3-4 minutes until tender and browned. Transfer to a bowl.
  3. Add 1 tbsp oil and 1 tbsp butter to the skillet over medium-high heat. Season shrimp with salt and pepper. Add to skillet in a single layer and sear for 1.5-2 minutes per side until opaque and curled. Remove and set aside with the corn.
  4. Reduce heat to medium. Add remaining 3 tbsp butter. Once melted, add shallot and jalapeño with a pinch of salt. Cook until softened, about 3 minutes.
  5. Add garlic, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
  6. Remove the skillet from the heat. Whisk in mayonnaise and crema until smooth.
  7. Return the cooked corn and any juices to the skillet, stirring to coat and warm through.
  8. Gently fold in the cooked shrimp, lime juice, and half of the cotija cheese and cilantro. Taste and adjust seasoning with salt and pepper.
  9. Transfer to a serving dish. Garnish liberally with remaining cotija, cilantro, and a dusting of chili powder. Serve immediately with lime wedges.

Notes

For the best sear, ensure shrimp and corn are completely dry before cooking. Do not crowd the pan. Taking the skillet off the heat before adding the mayo and crema prevents the sauce from breaking. For a spicier dish, leave the seeds in the jalapeños. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.