This creamy Mexican street corn sauce shrimp bursts with flavor! It combines juicy shrimp with a rich sauce made from corn, cheese, and spices that make your taste buds dance.
I love how easy this dish is to whip up for a weeknight meal! Serve it with rice or tortillas, and you’re in for a tasty treat that’s sure to impress your friends! 🌽🍤
Key Ingredients & Substitutions
Shrimp: Large, peeled and deveined shrimp work best for this dish. If you can’t find shrimp, you can use chicken breast, scallops, or even tofu for a vegetarian option.
Corn: Fresh corn on the cob is delightful here, but frozen corn is a great alternative if you’re short on time. It’s just as tasty after cooking!
Cotija Cheese: This adds a wonderful salty flavor, but you can substitute feta cheese, which has a similar crumbly texture. If you want a dairy-free option, try using nut-based cheese.
Mexican Crema/Sour Cream: If you don’t have Mexican crema, sour cream works just fine. For a lighter option, Greek yogurt is also a great choice!
How Do I Get My Shrimp Perfectly Cooked?
Cooking shrimp can be a bit tricky because they can turn rubbery if overcooked. Here’s how to ensure they stay tender and juicy:
- Start by preheating your skillet until it’s hot. This helps to sear the shrimp quickly.
- Arrange the shrimp in a single layer in the skillet. Avoid overcrowding; it ensures even cooking.
- Cook each side for just 2-3 minutes until the shrimp are pink and opaque. Remember, they cook quickly!
- If you’re unsure, look for a “C” shape; it means they’re done!
What’s the Best Way to Make the Sauce Creamy?
Making a creamy sauce is about balancing flavors and textures. Here are tips to get it absolutely delicious:
- Mix the mayonnaise and crema (or sour cream) when the skillet is still warm, allowing the cheese to melt slightly.
- Don’t rush this process; stir gently to combine all ingredients for an even creaminess.
- Adding lime juice brightens the flavor and prevents the sauce from being too thick, so don’t skip it!
Enjoy crafting this flavorful dish, and remember that cooking is about having fun in the kitchen!
Creamy Mexican Street Corn Sauce Shrimp
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup crumbled cotija cheese (or feta as substitute)
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 15 minutes of cooking time, for a total of roughly 25 minutes. It’s a quick and delicious meal that can be made in no time!
Step-by-Step Instructions:
1. Sautéing the Garlic:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds until you can smell its lovely aroma. Be careful not to burn the garlic!
2. Cooking the Shrimp:
Next, add the shrimp to the skillet in a single layer. Season them with salt, black pepper, chili powder, smoked paprika, and cayenne pepper if you like a little heat. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Once done, remove the shrimp from the skillet and set them aside.
3. Preparing the Corn:
In the same skillet, add the corn kernels and sauté for about 3-4 minutes until they are slightly charred and tender. This adds a nice flavor to the dish!
4. Making the Creamy Sauce:
Now, reduce the heat to low and stir in the mayonnaise, Mexican crema (or sour cream), crumbled cotija cheese, and fresh lime juice. Mix everything well to create a creamy sauce, heating just until all the ingredients are combined and warmed through.
5. Combining Shrimp and Sauce:
Carefully return the cooked shrimp to the skillet and gently toss them in the creamy corn sauce until they are evenly coated. This is where all those delicious flavors come together!
6. Final Touches:
Remove the skillet from the heat. Garnish your dish with chopped fresh cilantro and serve immediately with lime wedges on the side for an extra zesty kick!
Enjoy your creamy Mexican street corn sauce shrimp with warm tortillas, rice, or a fresh salad. Bon appétit!
FAQ for Creamy Mexican Street Corn Sauce Shrimp
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. You can do this by placing the shrimp in the refrigerator overnight or quickly thawing them in a sealed plastic bag in cold water for about 15-20 minutes.
What Can I Use Instead of Cotija Cheese?
If you can’t find cotija cheese, feta is a great substitute as it has a similar crumbly texture and salty flavor. For a dairy-free option, try using a nut-based cheese to maintain the creaminess of the sauce!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the shrimp and sauce on the stove over low heat, stirring often to prevent sticking.
Can I Make This Dish Spicy?
Yes! If you prefer a spicier version, simply increase the cayenne pepper to your desired heat level or add a dash of your favorite hot sauce when mixing the creamy sauce.