When you’re craving bold flavor in a flash, this Mexican Street Corn and Shrimp recipe delivers in under 30 minutes. With plump, chili-dusted shrimp nestled into a rich, creamy corn base and finished with zesty lime and feta, it’s a dish that brings the vibrant taste of Mexican street food right to your table. Whether you’re looking for a quick dinner or a show-stopping side, this one-pan wonder combines convenience with serious flavor. Packed with texture, heat, and creaminess, it’s easy to see why this has become a weeknight go-to in our home—and soon, yours.
The Perfect Balance of Creamy, Spicy, and Tangy
What makes this dish shine is the contrast. You’ve got smoky, paprika-laced corn mingling with tender shrimp coated in chili. The half-and-half brings richness, while the feta adds a salty tang that balances the sweet corn beautifully. Fresh lime cuts through the creaminess and gives every bite a punch of brightness.
We keep things simple with just one skillet, but the flavors are anything but. The shrimp cooks up juicy and fast, and the corn mixture turns into a velvety sauce that begs to be scooped up with warm tortillas or spooned over rice. It’s that street food magic—accessible, craveable, and deeply satisfying.
Ingredients for Mexican Street Corn and Shrimp Delight
Shrimp and Spice Essentials
Let’s talk shrimp—because that’s where the magic starts. For this Mexican street corn and shrimp dish, I use large, raw shrimp, about 15–20 per pound. The size matters because they stay juicy while still cooking fast, which is perfect for busy weeknights. Just make sure they’re peeled and deveined so everything comes together smoothly.
You’ll season the shrimp with chili powder for a smoky kick and a little salt to bring it all to life. Then, olive oil helps them sear beautifully in the pan, locking in that tender bite with a golden edge. Cooking shrimp is quick, so you won’t need to spend long at the stove—but the flavor payoff is huge.
Here’s what you’ll need for the shrimp:
- 1.5 lb raw shrimp, peeled and deveined (large – about 15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt (to taste)
- 2 tablespoons olive oil
The Creamy Corn Dream Base
Now for the corn—a creamy, dreamy base that makes this recipe so comforting. It starts with a sauté of butter, onions, and garlic, which creates that classic savory foundation. Then, in goes the cooked corn (grilled or boiled), and it’s all seasoned with smoked paprika for a slightly sweet, fire-roasted depth.
Half-and-half brings in the creaminess without being too heavy. As it simmers, crumbled feta cheese melts right in, giving you a briny, tangy contrast that balances the sweetness of the corn. A squeeze of lime juice and a sprinkle of fresh cilantro just before serving brightens everything up. I recommend using block feta and crumbling it yourself—trust me, the texture and flavor are worth it.
Here’s what you’ll need for the corn base:
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from 2 grilled or boiled ears)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (preferably block-style)
- 2 small limes
- Fresh cilantro
Whether you’re making this dish for a quiet dinner or a casual gathering, these simple ingredients work together to create something seriously special. It’s that irresistible combo of creamy, tangy, and spiced—classic Mexican street corn and shrimp comfort, all in one skillet.
How to Make (One-Pan Method)
Cooking the Shrimp to Juicy Perfection
The first step in making this easy Mexican street corn and shrimp dish is getting your shrimp just right—juicy, seasoned, and lightly crisped on the outside. Here’s how:
Step 1: Heat a large skillet (12-inch is ideal) over medium heat. When it’s hot, drizzle in 2 tablespoons of olive oil. The oil should move easily but not smoke.
Step 2: Place your shrimp in a single layer in the skillet. If you’re using a smaller pan, cook them in two batches. Sprinkle the shrimp with chili powder and salt right in the pan.
Step 3: Let them cook undisturbed for about 2 minutes, then flip and cook for another 1–2 minutes. You’ll know they’re done when they turn pink and slightly curled.
Step 4: Remove the cooked shrimp from the skillet and set them aside. Don’t wipe out the pan—you’ll want those tasty browned bits for the next step.
Pro tip: Shrimp cook quickly, so keep an eye on them. Overcooked shrimp turn rubbery, and no one wants that.
Building the Creamy Corn Sauce
Once the shrimp is done, it’s time to turn that same pan into a rich, smoky corn sauce that tastes like summer in a spoonful.
Step 5: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions with a pinch of salt and sauté for 3 minutes until softened.
Step 6: Stir in the minced garlic and cook for 2 more minutes, stirring often so it doesn’t burn.
Step 7: Add the cooked corn kernels and smoked paprika. Stir to coat the corn in all that flavorful garlic-butter goodness.
Step 8: Pour in the half-and-half and bring it to a gentle simmer. Once it’s warmed through, crumble in about 3 oz of the feta cheese and stir until it melts into the sauce.
Step 9: Squeeze in the juice of half a lime and stir again. This brightens the sauce and balances out the richness.
Step 10: Add the cooked shrimp back into the pan and stir gently to coat them in the creamy corn. Let it all warm together for 1–2 minutes.
To finish, top with the remaining corn, a few lime slices, and fresh cilantro. Add a sprinkle of extra chili powder if you’re feeling bold.
That’s it—you’ve just made Mexican street corn and shrimp, all in one skillet, in just 30 minutes.
Serving, Storing, and Variations
Serving Suggestions for Maximum Flavor
Once your Mexican street corn and shrimp is ready, the real fun begins: serving it up. This dish is creamy, savory, and just spicy enough to stand on its own, but it also plays well with others.
Serve it as a main dish over a bed of rice, or spoon it into warm corn tortillas for an instant taco night. It’s especially good topped with extra crumbled feta, lime wedges, and a sprinkle of fresh cilantro. You could even add a little chopped jalapeño for heat or diced avocado for creaminess.
Want to make it a meal? Pair it with a side of Mexican Black Bean Salad or some charred flour tortillas for scooping. This dish also works great as a crowd-pleasing appetizer—just serve it in a shallow bowl with tortilla chips for dipping.
For family nights, I like to set everything out buffet-style. Everyone builds their own taco, bowl, or lettuce wrap. It’s casual, fun, and the kids feel like they’re in charge of dinner.
Storage Tips and Easy Variations
Got leftovers? You’re in luck—Mexican street corn and shrimp keeps well and reheats beautifully.
To store: Let the dish cool completely, then transfer to an airtight container. It will stay fresh in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals. Add a splash of half-and-half to loosen the sauce if needed.
To freeze: I don’t recommend freezing the sauce, since dairy-based sauces tend to separate. However, you can freeze the shrimp and corn mixture before adding the half-and-half and cheese. Just thaw, reheat, and finish the sauce fresh when you’re ready to eat.
Now, if you want to make it your own, here are a few easy variations:
- Grilled shrimp: Swap the skillet for the grill and brush the shrimp with olive oil, chili, and lime before grilling.
- Cotija cheese: If you want a more authentic street corn flavor, replace feta with crumbly cotija.
- Elote bowl: Serve everything in a bowl over rice or quinoa for a hearty, deconstructed version.
- Spicy kick: Stir in chopped jalapeños or a dash of hot sauce for extra heat.
Whether you’re feeding a crowd or meal-prepping for the week, this dish proves that fast doesn’t have to mean boring. It’s creamy, zesty, and flexible enough to keep things exciting.
Frequently Asked Questions
What is Mexican street corn made of?
Mexican street corn, or elote, is typically made with grilled corn slathered in a creamy mix of mayonnaise, sour cream or crema, lime juice, chili powder, and cotija cheese. In this recipe, we echo those flavors using butter, garlic, smoked paprika, and feta cheese, all blended into a creamy sauce that brings the street food vibe into your kitchen.
Can I grill the shrimp instead of pan-frying?
Absolutely! Grilling adds a smoky depth that pairs perfectly with the corn. Just brush the shrimp with olive oil, sprinkle with chili powder and salt, then grill over medium heat for about 2 minutes per side until they turn pink and slightly charred. Then toss them into the creamy corn base as directed.
What cheese can I use if I don’t have feta?
If you don’t have feta, try cotija (for an authentic Mexican twist) or queso fresco. Both offer a salty, crumbly texture that works beautifully in this Mexican street corn and shrimp recipe. If you prefer a creamier result, a mild goat cheese could also melt well into the sauce.
Can I make this dish ahead of time?
Yes—but with a few notes. You can prep the shrimp and cook the corn base up to a day ahead. Store them separately in the fridge. When ready to serve, gently reheat the corn sauce, add a splash of half-and-half to refresh it, then stir in the shrimp to warm through. Top with lime and cilantro just before serving for best flavor.
Conclusion
This creamy, zesty Mexican street corn and shrimp skillet has quickly become a favorite in our home—and I hope it will in yours too. It’s one of those recipes that checks all the boxes: fast, flavorful, comforting, and just a little indulgent. Whether you serve it in tacos, bowls, or straight from the skillet with warm tortillas, it’s the kind of meal that brings people together.
In our busy multigenerational household, Grandma always says, “Food is love.” And this dish is proof—one skillet, thirty minutes, and a whole lot of heart.
Print
Mexican Street Corn and Shrimp – 30-Minute One-Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican, American
Description
Creamy Mexican street corn and chili shrimp cooked in one pan and ready in just 30 minutes. A zesty, comforting meal with bold flavor and easy prep.
Ingredients
1.5 lb raw shrimp, peeled and deveined (large – about 15–20 per pound)
1 teaspoon chili powder
¼ teaspoon salt
2 tablespoons olive oil
2 tablespoons salted butter
½ cup chopped onion
5 cloves garlic, minced
1.5 cups cooked corn kernels (from 2 grilled or boiled ears)
1 teaspoon smoked paprika
1 cup half-and-half
4 oz feta cheese, divided
2 small limes
Fresh cilantro
Instructions
1. Heat a skillet over medium heat, add olive oil.
2. Add shrimp, sprinkle with chili and salt. Cook 3–4 minutes, flipping once.
3. Remove shrimp. In same skillet, add butter and onion. Sauté 3 minutes.
4. Add garlic, cook 2 more minutes. Stir in corn and paprika.
5. Add half-and-half, bring to simmer. Stir in 3 oz crumbled feta.
6. Squeeze in juice of half a lime. Stir.
7. Add shrimp back to pan, reheat gently.
8. Top with extra corn, cilantro, lime wedges, and remaining feta.
Notes
Use block feta for best texture.
Don’t overcook shrimp—they turn rubbery.
For a spicy kick, add chopped jalapeño.