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Mexican Street Corn and Shrimp

Mexican street corn and shrimp with charred corn, pink shrimp, and a creamy lime-cilantro sauce. Tajín-rimmed flavor with quick skillet cooking for an elote-style seafood main.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1 lb large shrimp
fresh corn, kernels removed
  • 4 ears fresh corn kernels removed (about 2 cups)
butter
  • 4 tbsp butter divided
garlic, minced
  • 4 cloves garlic minced
Mexican crema or sour cream
  • 0.5 cup Mexican crema or sour cream
fresh cilantro, chopped
  • 0.25 cup fresh cilantro chopped
lime juice
  • 3 tbsp lime juice
tajín seasoning
  • 1 tbsp tajín seasoning
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
lime wedges and additional cilantro for serving
  • 1 lime wedges for serving
  • 1 additional cilantro for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn kernels and cook for 5-6 minutes, stirring occasionally, until kernels are charred, then transfer to a plate.
Cook the shrimp
  1. Add remaining butter to the skillet and cook shrimp with salt and pepper for 2-3 minutes per side until pink. Add minced garlic and cook 30 seconds more.
Combine and serve
  1. Return corn to the skillet and stir to combine with shrimp. Whisk together Mexican crema or sour cream, cilantro, lime juice, and smoked paprika in a bowl, then pour over shrimp and corn.
  2. Toss gently for 1 minute, until the sauce lightly coats everything. Season with tajín seasoning, salt, and pepper, then serve with lime wedges and additional cilantro.

Notes

For best char and flavor, resist crowding the skillet and cook the corn in a single layer; if needed, do it in batches. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet; freezing isn’t recommended because the creamy sauce can break. For a lighter option, swap Mexican crema or sour cream for plain Greek yogurt.