Creamy Mexican Street Corn & Shrimp Skillet: A Flavor Explosion in One Pan

If you love the bold, tangy, and creamy flavors of Mexican street corn (elote), prepare to fall head-over-heels for this skillet dinner! Creamy Mexican Street Corn & Shrimp Skillet takes everything you crave about elote charred corn, creamy sauce, chili, lime, and cotija cheese and brings it together with juicy, seared shrimp in a luscious one-pan meal. It’s quick, vibrant, and seriously craveable perfect for busy weeknights, summer gatherings, or any time you want to impress with minimal effort. The first time I served this at a family dinner, everyone reached for seconds, and the skillet was scraped clean. Now, it’s a regular request and always delivers on flavor!

this Recipe

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What Is Creamy Mexican Street Corn & Shrimp Skillet?

This dish is a skillet dinner inspired by elote, the famous Mexican street corn, elevated with the addition of plump, perfectly seasoned shrimp. Sweet corn is sautéed until caramelized, then tossed with a creamy sauce of mayo, sour cream, lime juice, cotija cheese, and spices. Seared shrimp are nestled on top, and the whole skillet is finished with fresh cilantro, extra cheese, and a squeeze of lime. It’s fresh, spicy, creamy, and a little tangy—all the flavors of elote, with a seafood twist.

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Why You’ll Fall in Love with This Recipe

• Incredible Flavor: Creamy, tangy, a little spicy, and packed with Mexican street corn goodness.
• One-Pan Meal: Minimal cleanup and maximum ease.
• Ready in 30 Minutes: Fast enough for weeknights, fancy enough for entertaining.
• High Protein & Veggie-Packed: Shrimp and corn deliver plenty of nutrition.
• Customizable: Adjust the spice, swap the cheese, or add extra veggies.
• Summer Favorite: Perfect for fresh, in-season corn, but works year-round with frozen too!

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How Does Creamy Mexican Street Corn & Shrimp Skillet Taste?

Every bite bursts with sweet corn, creamy tang, and the gentle heat of chili and jalapeño. The shrimp are juicy and flavorful, soaking up the creamy, zesty sauce. Cotija cheese adds salty richness, while cilantro and lime keep it fresh and lively. There’s crunch, there’s creaminess, and just enough spice to keep things interesting. It’s deeply satisfying and utterly addictive—think shrimp tacos meet Mexican street corn, all in a single forkful.

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Health & Ingredient Benefits

• Shrimp: Lean, high in protein, low in calories, and quick-cooking.
• Corn: Good source of fiber, vitamins B and C, and natural sweetness.
• Greek Yogurt or Sour Cream: Adds creaminess and probiotics.
• Cotija Cheese: Packed with calcium and flavor use sparingly for max impact.
• Lime & Cilantro: Freshness and vitamin C.
• Customizable Heat: Control the spice to suit your tastes.

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Ingredients You’ll Need

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 3 cups corn kernels (fresh or frozen, about 4 ears)
• 1 jalapeño, sliced (seeds removed for less heat)
• 3 cloves garlic, minced
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• ¼ cup crumbled cotija cheese (plus more for topping)
• Juice of 1 lime, plus wedges for serving
• 2 tablespoons chopped fresh cilantro (plus more for garnish)
• 2 green onions, sliced (optional)

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Tools You’ll Need

• Large cast iron or nonstick skillet
• Mixing bowls
• Spatula or wooden spoon
• Tongs
• Knife and cutting board
• Measuring spoons and cups

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Optional Substitutions & Additions

• Corn: Frozen or canned works when fresh isn’t available.
• Cheese: Feta or queso fresco can replace cotija.
• Dairy-Free: Use vegan mayo and yogurt, and skip cheese.
• Extra Veggies: Stir in red bell pepper, zucchini, or spinach.
• Protein: Swap shrimp for grilled chicken, or go vegetarian with black beans.
• Spice: Add chipotle powder or hot sauce for extra kick.

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How to Make Creamy Mexican Street Corn & Shrimp Skillet

1. Season Shrimp: In a bowl, toss shrimp with 1 tablespoon olive oil, chili powder, smoked paprika, cayenne, salt, and pepper.
2. Sear Shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, until just opaque. Remove shrimp to a plate.
3. Char Corn & Jalapeño: Add remaining oil to the skillet. Add corn and jalapeño. Sauté 5–7 minutes, stirring occasionally, until corn is golden and caramelized.
4. Add Garlic: Stir in garlic and cook 1 minute, until fragrant.
5. Make Creamy Sauce: Reduce heat to low. Stir in mayonnaise, sour cream, half the cotija cheese, lime juice, and half the cilantro. Mix until creamy and well combined. Season with salt and pepper to taste.
6. Combine: Nestle cooked shrimp back into the skillet. Sprinkle with remaining cotija, cilantro, and green onions (if using).
7. Serve: Serve hot, with lime wedges on the side for squeezing.

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What to Serve With

• Warm tortillas or tortilla chips for scooping
• Mexican rice or cilantro-lime rice
• Simple green salad with avocado
• Black beans or refried beans
• Sliced radishes or cucumber salad

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Tips for Success

• Use Fresh Corn If Possible: Sweet corn off the cob has unbeatable flavor and texture.
• Don’t Overcook Shrimp: They’re done as soon as they turn pink and curl.
• Char the Corn: Let it sit undisturbed for a minute at a time for good caramelization.
• Adjust Spice to Taste: Start with less jalapeño and cayenne if you’re spice-sensitive.
• Serve Immediately: Best hot and fresh for peak creaminess.

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Common Mistakes to Avoid

• Overcooking Shrimp: They’ll turn rubbery—pull them off heat as soon as they’re opaque.
• Crowding the Pan: Cook shrimp in batches for a good sear.
• Adding Dairy to a Hot Pan: Lower heat before stirring in mayo and sour cream to avoid curdling.
• Skimping on Lime: The citrus lifts the creamy sauce—don’t skip it!
• Not Seasoning Enough: Taste and adjust salt, pepper, and lime at the end.

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How to Store & Reheat

Store: Refrigerate leftovers in an airtight container for up to 2 days.

Reheat: Warm gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. Avoid microwaving shrimp for too long.

Freeze: Not recommended (the creamy sauce and shrimp can get rubbery when thawed).

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Frequently Asked Questions

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

Can I make it ahead?
Prep the veggies and sauce, but cook shrimp fresh for best texture.

Is it spicy?
It has a gentle heat, but you can adjust jalapeño and cayenne to your preference.

Can I make it without mayo?
Yes—use extra sour cream or Greek yogurt for the sauce base.

Can I use another protein?
Absolutely! Try grilled chicken, fish, or even tofu for a vegetarian spin.

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Nutritional Info (Approximate per serving)

• Calories: 325
• Fat: 17g
• Carbohydrates: 19g
• Fiber: 3g
• Sugar: 5g
• Protein: 27g
• Sodium: 710mg

Based on 4 servings.

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Conclusion

Creamy Mexican Street Corn & Shrimp Skillet is a vibrant, crowd-pleasing dinner that brings the party right to your kitchen bold flavors, creamy sauce, juicy shrimp, and all the zip of your favorite elote. Perfect for Taco Tuesday, summer dinners, or any time you’re craving something unique and satisfying. Grab a fork (and a lime wedge), and dig in!

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August 7, 2025 by Melissa