If you are craving a dish that bursts with creamy, tangy, and smoky flavors alongside tender, juicy shrimp, you have to try this Shrimp with Mexican Street Corn Sauce Recipe. It’s a delightful marriage of succulent shrimp coated in a luscious sauce inspired by classic Mexican street corn, blending mayo, crema, and spices for a rich, vibrant taste that’ll transport your palate straight to a lively food market. This recipe is as approachable as it is impressive, perfect for weeknight dinners or special gatherings where you want to wow your guests without spending hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this Shrimp with Mexican Street Corn Sauce Recipe plays a crucial role in building layers of flavor, texture, and color. The simplicity of fresh shrimp paired with a luscious, tangy sauce accented by spices and creamy elements showcases how a handful of well-chosen ingredients can create something magical.
- 1 pound shrimp, peeled and deveined: The star protein that cooks quickly and soaks up the sauce beautifully.
- 2 tablespoons olive oil: Adds a subtle fruitiness and helps sear the shrimp to perfection.
- 1 tablespoon butter: Brings richness and depth to the garlic sauté.
- 2 cloves garlic, minced: Offers a fragrant punch that wakes up the whole dish.
- 1/2 cup mayonnaise: Provides creaminess and tang, mimicking the classic street corn texture.
- 1/4 cup sour cream: Adds a gentle tang and smooth texture to the sauce.
- 1/4 cup Mexican crema: Delivers authentic creaminess with a slight tang, essential for that street corn vibe.
- 1 tablespoon lime juice: Cuts through the richness with zesty brightness.
- 1 tablespoon chopped cilantro: Brings fresh herbaceousness to balance the creamy sauce.
- 1 teaspoon chili powder: Adds warmth and mild heat, a nod to traditional Mexican spices.
- 1/2 teaspoon smoked paprika: Introduces a smoky undertone that elevates the sauce complexity.
- 1/4 teaspoon cumin: Invokes earthy, nutty flavor notes needed for authenticity.
- 1/4 teaspoon garlic powder: Enhances the garlic presence subtly without overwhelming.
- 1/4 teaspoon onion powder: Complements the garlic and adds slight sweetness.
- 1/4 cup crumbled queso fresco: Sprinkled on top for a salty, crumbly finish reminiscent of street corn toppings.
- 1/4 cup fresh cilantro, chopped: Adds bright green freshness as a final garnish.
- 1/2 teaspoon salt: Essential for balancing and enhancing all flavors.
- 1/4 teaspoon black pepper: Gives a mild peppery kick.
How to Make Shrimp with Mexican Street Corn Sauce Recipe
Step 1: Sear the Shrimp
Begin by heating olive oil in a large skillet over medium-high heat. Once hot, lay your shrimp in a single layer and cook them for about 2 to 3 minutes per side until they turn a lovely pink color and become opaque. This quick sear locks in the juices and creates a beautiful texture that contrasts perfectly with the creamy sauce.
Step 2: Set Shrimp Aside
After cooking, take the shrimp off the heat and transfer them to a plate to rest. Setting the shrimp aside prevents overcooking and lets you use the skillet for the sauce, capturing all those flavorful bits left behind.
Step 3: Sauté the Garlic
In the same skillet, add butter and let it melt gently. Toss in the minced garlic and sauté for about 30 seconds just until its aroma fills your kitchen—this brief step infuses the butter with flavor without burning the garlic.
Step 4: Make the Sauce
While the garlic cooks, grab a bowl to mix together mayonnaise, sour cream, and Mexican crema. Once combined, stir in the lime juice, chopped cilantro, chili powder, smoked paprika, cumin, garlic powder, and onion powder. Whisk everything together until the sauce is silky smooth. Season with salt and black pepper to suit your taste—this sauce is the heart of the dish, blending rich creaminess with vibrant spices.
Step 5: Combine Shrimp and Sauce
Return the cooked shrimp to the skillet and pour the luscious Mexican street corn sauce over them. Toss gently but thoroughly so each shrimp gets coated in that flavorful sauce, then let everything simmer for about 2 minutes. This final step brings everything together, allowing the shrimp to soak up the wonderful flavors while warming through.
Step 6: Garnish and Serve
Transfer the sauced shrimp to your serving platter, and don’t forget to sprinkle crumbled queso fresco and fresh chopped cilantro over the top. These garnishes add the perfect salty contrast and fresh brightness, mimicking that classic Mexican street corn finish you’ll fall in love with.
How to Serve Shrimp with Mexican Street Corn Sauce Recipe
Garnishes
The crumbled queso fresco and chopped fresh cilantro sprinkled on top are more than just decoration; they add creamy, salty, and herbal notes that complete the dish. Feel free to add a wedge of lime on the side to squeeze over for an extra zing before each bite.
Side Dishes
This shrimp dish pairs beautifully with warm tortillas, fluffy Mexican rice, or even a crisp cabbage slaw to add crunch. The creamy sauce and spices balance well with mild, simple sides that soak up every drop.
Creative Ways to Present
For a fun twist, use this Shrimp with Mexican Street Corn Sauce Recipe as a filling for tacos, topped with shredded cabbage and a drizzle of hot sauce. Alternatively, serve it over a bed of grilled corn salad or alongside roasted veggies for a colorful, festive plate that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp with Mexican street corn sauce should be stored in an airtight container in the refrigerator. They will keep well for up to 2 days, maintaining most of their flavors and textures, though the shrimp may firm up slightly.
Freezing
While shrimp generally doesn’t freeze well after cooking due to texture changes, the sauce can be frozen separately in a sealed container for up to one month. Thaw the sauce overnight in the fridge and add freshly cooked shrimp when ready to serve for the best experience.
Reheating
To reheat, gently warm the shrimp and sauce together in a skillet over low heat, stirring occasionally until just heated through. Avoid microwaving for long periods to prevent the shrimp from becoming rubbery. A gentle simmer keeps everything tender and delicious.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat dry before cooking. This helps achieve a nice sear and prevents excess water from diluting the sauce.
What makes this sauce ‘Mexican street corn’ inspired?
The sauce features a combination of mayonnaise, sour cream, and Mexican crema, along with chili powder, lime juice, and queso fresco—all signature elements of traditional Mexican street corn, giving it that iconic creamy, tangy, and spiced flavor.
Is this dish spicy?
This recipe offers mild spice from chili powder and smoked paprika. If you like it spicier, feel free to add some cayenne pepper or chopped jalapeños to the sauce for extra heat.
Can I substitute the queso fresco?
If you can’t find queso fresco, a mild feta cheese or cotija cheese is a great alternative. Both bring a similar salty, crumbly texture that complements the creamy sauce.
How do I make this recipe dairy-free?
To enjoy this dish dairy-free, substitute the sour cream and Mexican crema with coconut yogurt or a plant-based sour cream alternative, and skip the queso fresco or use a non-dairy cheese. The flavor will still be delicious, just a different twist on the original.
Final Thoughts
This Shrimp with Mexican Street Corn Sauce Recipe is one of those dishes that feels like a warm hug from your favorite food. It’s effortlessly elegant, packed with flavor, and ready in under 30 minutes—perfect for those nights when you want something special without the fuss. I encourage you to dive in and make this recipe your own; you’ll find it quickly becomes a beloved staple on your dinner rotation!
Print
Shrimp with Mexican Street Corn Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Shrimp with Mexican Street Corn Sauce is a vibrant and flavorful dish featuring succulent shrimp cooked in a creamy, tangy sauce inspired by Mexican street corn. The sauce combines mayonnaise, sour cream, Mexican crema, and spices for a rich, zesty coating. Topped with crumbled queso fresco and fresh cilantro, this quick skillet recipe makes a perfect appetizer or main course with bold, authentic flavors.
Ingredients
Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
Mexican Street Corn Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup Mexican crema
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium-high heat.
- Cook shrimp: Add the shrimp to the skillet in a single layer and cook for about 2-3 minutes per side, or until they turn pink and opaque.
- Set aside shrimp: Remove the cooked shrimp from the skillet and set them aside on a plate.
- Melt butter: In the same skillet, add the butter and allow it to melt.
- Sauté garlic: Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
- Mix sauce base: In a separate bowl, combine the mayonnaise, sour cream, and Mexican crema.
- Add seasonings: Stir in the lime juice, chopped cilantro, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
- Whisk sauce: Whisk the ingredients together until smooth and well combined.
- Adjust seasoning: Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and pour the sauce over them.
- Toss shrimp: Toss the shrimp in the sauce to coat them evenly.
- Simmer shrimp: Allow the shrimp to simmer in the sauce for about 2 minutes, stirring occasionally to ensure they are heated through.
- Plate shrimp: Transfer the shrimp to a serving platter and spoon any remaining sauce over the top.
- Garnish: Sprinkle the crumbled queso fresco and fresh chopped cilantro on top of the shrimp for garnish.
- Serve: Serve immediately and enjoy.
Notes
- Use fresh or thawed shrimp for best results.
- Mexican crema can be substituted with additional sour cream if unavailable.
- Adjust chili powder and smoked paprika to taste for heat preference.
- Serve with warm tortillas or rice to complement the flavors.
- Leftovers can be stored in the refrigerator for up to 2 days.
