Description
A delicious and vibrant dish combining the flavors of Mexican street corn with succulent shrimp, perfect for a summer meal or a festive gathering.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 lb shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat.
- Add the corn kernels and cook until they are slightly charred, about 5-7 minutes.
- In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the cooked corn to the bowl and mix well.
- In the same skillet, add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Combine the shrimp with the corn mixture and stir in the cotija cheese and cilantro.
- Serve warm, garnished with additional lime wedges and cilantro if desired.
Notes
- For a spicier version, add diced jalapeños to the corn mixture.
- This dish can be served as a main course or a side dish.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg