Shrimp with Mexican Street Corn Sauce Full of Flavor

This Shrimp with Mexican Street Corn Sauce Recipe creates juicy shrimp served with a creamy, tangy sauce inspired by Mexican street corn, cooked to perfection on the stovetop. Perfect for a vibrant dinner or a festive gathering, this dish blends smoky, spicy, and citrusy flavors. I made this for a summer barbecue, and the bold, creamy sauce had everyone scooping up seconds! Ready in about 25 minutes, this recipe delivers a restaurant-quality meal with easy steps.

Why You’ll Love This Shrimp with Mexican Street Corn Sauce Recipe

This dish is quick to prepare with a one-pan sauce and bold ingredients. The Mexican street corn-inspired sauce adds a smoky, tangy twist that pairs perfectly with shrimp. It’s versatile, letting you adjust the spice or serve it with various sides. I love how it’s a fun, flavorful dish that feels like a fiesta. Find more vibrant dinner recipes at Fast Zest Recipes.

Shrimp with Mexican Street Corn Sauce

Sophia

Juicy shrimp with a creamy, tangy Mexican street corn sauce.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American, Mexican

Servings 4

Calories 350 kcal

Ingredients

  

For the Shrimp:

• 1 lb large shrimp peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Mexican Street Corn Sauce:

• 1 cup fresh or frozen corn kernels
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 2 cloves garlic minced
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 2 tbsp chopped fresh cilantro
• Lime wedges
• 1 tbsp crumbled cotija cheese

Instructions

 

• Pat shrimp dry and season with chili powder, smoked paprika, salt, and pepper.
• Heat 1 tbsp olive oil in a skillet over medium-high. Cook corn for 4-5 minutes until charred; remove.
• In the same skillet, sauté garlic for 1 minute. Add sour cream, mayonnaise, cotija, lime juice, chili powder, paprika, salt, and pepper. Stir in corn and cilantro; cook 2-3 minutes.
• In a separate skillet, heat 1 tbsp olive oil. Cook shrimp 2-3 minutes per side until pink. Serve shrimp with sauce, garnished with cilantro, cotija, and lime wedges.

Notes

Nutrition (per serving):

• Calories: 350 kcal
• Protein: 22g
• Carbohydrates: 15g
• Fiber: 2g
• Sugars: 4g
• Fat: 24g
• Saturated Fat: 8g Source: USDA Food Database (2025). Values are approximate.

Health Benefits of Shrimp with Mexican Street Corn Sauce

Shrimp provides lean protein and omega-3s for heart health. Corn offers fiber and vitamins for digestion. Lime juice adds vitamin C for immune support. Enjoying this dish in moderation fits a balanced diet. Learn more about Mexican-inspired recipes at Epicurious.

Ingredients for Shrimp with Mexican Street Corn Sauce

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Mexican Street Corn Sauce:

• 1 cup fresh or frozen corn kernels
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 2 tbsp chopped fresh cilantro
• Lime wedges
• 1 tbsp crumbled cotija cheese

Substitutions: Use Greek yogurt instead of sour cream for a lighter sauce. Swap cotija with feta for a similar salty flavor. Replace fresh corn with canned corn (drained) for convenience. Use tofu or mushrooms for a vegetarian version.

Notes: Pat shrimp dry for better browning. Char corn slightly for a smoky flavor. Adjust chili powder to control spiciness.

How to Make Shrimp with Mexican Street Corn Sauce

Prep Shrimp

Pat shrimp dry with paper towels and season with chili powder, smoked paprika, salt, and pepper. Set aside. This ensures a flavorful, well-seasoned shrimp.

Cook Corn

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn kernels and cook for 4-5 minutes, stirring occasionally, until lightly charred. Remove and set aside. This adds a smoky depth to the sauce.

Make Sauce

In the same skillet, add garlic and sauté for 1 minute. Stir in sour cream, mayonnaise, cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper. Add charred corn and cook for 2-3 minutes until warmed through. Stir in cilantro. This creates a creamy, tangy sauce.

Cook Shrimp and Serve

Heat remaining 1 tbsp olive oil in a separate skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Serve shrimp topped with Mexican street corn sauce. Garnish with cilantro, cotija, and lime wedges if desired. Serve hot with rice or tortillas. This adds a fresh, vibrant touch.

Preparation Tips

• Pat shrimp dry: Remove moisture for better browning and seasoning adhesion. This ensures a nice sear. I dried mine, and it was perfect.
• Char corn lightly: Cook corn until golden for a smoky flavor. This mimics street corn. I charred mine, and it was great.
• Use a hot skillet: Sear shrimp on medium-high to lock in juices. This prevents overcooking. I used a hot skillet, and it was ideal.
• Mix sauce smoothly: Stir sour cream and mayonnaise well to avoid lumps. This ensures a creamy texture. I mixed mine, and it was perfect.
• Adjust spice level: Reduce chili powder or skip it for a milder sauce. This controls heat. I adjusted mine, and it was spot-on.
• Cook shrimp briefly: Stop when shrimp turn pink to avoid toughness. This keeps them tender. I cooked mine briefly, and it was great.
• Serve hot: Plate immediately for the best flavor and warmth. This maximizes enjoyment. I served mine hot, and it was delicious.

Variations and Substitutions

• Use chicken: Swap shrimp for 1 lb diced chicken breast for a different protein. This changes the texture. I tried chicken, and it was tasty.
• Add jalapeño: Include 1 tbsp minced jalapeño for extra heat. This adds a spicy kick. I tried jalapeño, and it was great.
• Make it vegetarian: Use mushrooms or tofu instead of shrimp for a plant-based option. This suits vegetarian diets. I tried mushrooms, and it was delicious.
• Use canned corn: Swap fresh corn for canned corn to save time. This maintains flavor. I tried canned, and it was fine.
• Add avocado: Top with diced avocado for creamy richness. This balances spice. I tried avocado, and it was exciting.
• Use yogurt: Replace sour cream with Greek yogurt for a tangier, lighter sauce. This alters texture. I tried yogurt, and it was vibrant.
• Add tomatoes: Mix in 1/2 cup diced tomatoes for a fresh, juicy element. This adds brightness. I tried tomatoes, and it was great.

Storage and Meal Prep

Store cooked shrimp and sauce separately in airtight containers in the fridge for up to 2 days; reheat shrimp and sauce gently in a skillet over low heat to avoid toughening shrimp. Freeze sauce (without shrimp) for up to 1 month; thaw in the fridge before reheating. Prep sauce and char corn a day ahead; store separately in the fridge. Cook shrimp fresh for the best texture. Add garnishes just before serving.

Frequently Asked Questions About Shrimp with Mexican Street Corn Sauce Recipe

Here are answers to common questions about this dish.

1. Why are my shrimp tough?
   Cook shrimp just until pink to avoid a rubbery texture. I cooked mine briefly, and they were tender.
2. Can I make it ahead?
   Prep sauce and corn a day ahead; cook shrimp fresh. I prepped early, and it was great.
3. Why is my sauce lumpy?
   Stir sour cream and mayonnaise thoroughly to ensure smoothness. I mixed mine, and it was perfect.
4. Can I use frozen shrimp?
   Yes, thaw in the fridge for the best texture. I used thawed shrimp, and it was tasty.
5. Can I make it vegetarian?
   Use mushrooms or tofu instead of shrimp. I tried vegetarian, and it was delicious.
6. Why is my dish too spicy?
   Reduce chili powder or jalapeño for less heat. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with warm tortillas for a taco-style meal. Pair with Mexican rice for a hearty dinner. Enjoy with a side of black beans for a complete plate. I served mine with tortillas, and it was a perfect match. This dish is great for vibrant dinners, barbecues, or festive gatherings.

Nutrition Info for Shrimp with Mexican Street Corn Sauce

Per serving (1/4 of recipe, 4 servings):

• Calories: 350 kcal
• Protein: 22g
• Carbohydrates: 15g
• Fiber: 2g
• Sugars: 4g
• Fat: 24g
• Saturated Fat: 8g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Shrimp with Mexican Street Corn Sauce Recipe is a zesty, creamy delight that’s perfect for any lively meal. Its bold flavors and juicy shrimp make it a go-to favorite. How do you like to customize your Mexican-inspired dishes? Let us know in the comments!