Description
Discover how to make delicious Mexican street corn and shrimps with this easy recipe. Learn the secrets to perfecting this flavorful dish on our cooking website.
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 pound large shrimp, peeled and deveined (450 g)
- 2 ears of corn, husked
- 1 teaspoon chili powder (5 g)
- 1 teaspoon smoked paprika (5 g)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons mayonnaise (30 g)
- 1 tablespoon lime juice (15 ml)
- 1/4 cup crumbled feta cheese (30 g)
- 2 tablespoons chopped fresh cilantro (8 g)
- 1 clove garlic, minced
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Brush the corn with 1 tablespoon of olive oil.
- Grill the corn for about 10 minutes, turning occasionally, until charred in spots.
- Remove corn from the grill and let cool slightly.
- Cut the kernels off the cob and set aside.
- In a large bowl, combine chili powder, smoked paprika, salt, and pepper.
- Add the shrimp to the bowl and toss to coat with the spice mixture.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- In a small bowl, mix mayonnaise and lime juice until well combined.
- In a serving bowl, combine grilled corn kernels, cooked shrimp, and mayonnaise-lime dressing.
- Toss gently to coat the ingredients evenly.
- Sprinkle crumbled cotija cheese over the top.
- Garnish with chopped fresh cilantro.
- Adjust seasoning with additional salt and pepper, if needed.
- Serve immediately.
Notes
- Add a dash of cayenne pepper to the shrimp spice mix for a spicier flavor.
- Grill the shrimp for a smokier taste instead of pan-frying them.
- Use cotija cheese instead of feta for an authentic Mexican touch.
