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Shrimp Elote Tacos

Shrimp elote tacos with charred corn and charred-leaning pan-cooked shrimp, finished with a creamy cotija cheese sauce. Layer warm corn tortillas with pink shrimp, lightly blackened corn, and fresh cilantro for classic street food flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp, peeled and deveined Pat dry for better browning.
olive oil
  • 2 tbsp olive oil
garlic, minced
  • 3 clove garlic, minced
cumin
  • 1 tsp cumin
salt and pepper to taste
  • 1 salt and pepper to taste
corn kernels
  • 2 cup corn kernels Use fresh or frozen; cook until lightly blackened.
mayonnaise
  • 0.5 cup mayonnaise
cotija cheese, crumbled
  • 0.25 cup cotija cheese, crumbled Crumble finely for a smooth drizzle.
Parmesan cheese, grated
  • 0.25 cup Parmesan cheese, grated
lime juice
  • 2 tbsp lime juice
corn tortillas
  • 8 corn tortillas Warm just until flexible.
Fresh cilantro and lime for serving
  • 1 Fresh cilantro and lime for serving Use a cilantro sprig and lime wedge for each taco.

Equipment

  • 1 large skillet
  • 1 small bowl
  • 1 separate skillet
  • 1 griddle

Method
 

Make the elote sauce
  1. Combine mayonnaise, cotija cheese, Parmesan cheese, and lime juice in a small bowl until smooth and creamy. The sauce should look thick enough to drizzle.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat, about 375°F to 400°F, then add minced garlic and cook for 30-60 seconds until fragrant. Do not brown the garlic.
  2. Season shrimp with cumin, salt, and pepper, then add to the skillet in a single layer. Cook for 2-3 minutes per side until pink and cooked through, turning once; the surface should look lightly seared.
Char the corn
  1. In a separate skillet, charr corn kernels over medium-high heat for about 3-4 minutes until lightly blackened. Stir occasionally so most kernels get charred edges.
Warm tortillas and assemble
  1. Warm corn tortillas on a griddle over medium heat for about 20-30 seconds per side, until pliable and lightly toasted. Keep them covered so they stay soft.
  2. Spread a spoonful of elote sauce on each tortilla, then top with cooked shrimp and charred corn. Finish by drizzling with additional sauce and garnishing with fresh cilantro and a lime wedge so the top looks fresh and glossy.

Notes

For the creamiest drizzle, whisk the sauce until no cheese clumps remain, then assemble right away so tortillas stay warm and flexible. Refrigerate leftovers in airtight containers up to 2 days; rewarm shrimp gently. Freezing is not recommended because the creamy sauce can separate. Dietary swap: use a gluten-free tortilla if needed and keep the shrimp seasoning simple with salt/pepper only.