Description
Creamy Mexican Street Corn & Shrimp Skillet is a one-pan dinner featuring juicy, spiced shrimp and charred sweet corn in a creamy, tangy elote-inspired sauce, finished with cotija cheese, cilantro, and lime. Packed with bold flavor and ready in 30 minutes!
Ingredients
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)
Salt and black pepper, to taste
3 cups corn kernels (fresh or frozen)
1 jalapeño, sliced
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)
Instructions
In a bowl, toss shrimp with 1 tablespoon olive oil, chili powder, smoked paprika, cayenne, salt, and pepper.
Heat a large skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque. Remove shrimp to a plate.
Add remaining oil to the skillet. Add corn and jalapeño; sauté 5–7 minutes until caramelized.
Stir in garlic and cook 1 minute.
Reduce heat to low. Add mayonnaise, sour cream, half the cotija, lime juice, and half the cilantro. Stir until creamy. Season with salt and pepper.
Nestle shrimp into the skillet. Sprinkle with remaining cotija, cilantro, and green onions if desired.
Serve hot with lime wedges.
Notes
For extra flavor, use fresh corn cut off the cob. Adjust jalapeño and cayenne to your spice preference. Feta or queso fresco can replace cotija. Serve with warm tortillas or rice.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Sautéed, Stovetop
Keywords: mexican street corn shrimp, creamy elote skillet, shrimp corn skillet, easy seafood dinner, one pan shrimp, weeknight mexican, spicy shrimp corn, summer skillet, healthy shrimp recipe