Shrimp Street Corn Skillet

Mexican street corn (AKA elote) is one of the best things to ever come off a grill, in my opinion. The only way to improve it? Add protein to make it a well-rounded dinner I know I'll be making again and again, all summer long. Quick-cooking shrimp turn this classic snack into a 30-minute miracle that will have your family fighting over the last bite.

How to turn elote into a skillet dinner:
To make this easy meal, sweet corn is lightly browned in butter, then cooked with scallions, jalapeño, and garlic to create a flavor-packed base. The shrimp get tossed in chipotle chili powder and lime zest, then cooked alongside the corn before being smothered in a citrusy crema and topped with a flurry of cotija cheese and fresh cilantro.

The main seasoning here for this dish is chipotle chili powder because I love extra smokiness, but there’s no need to make a special trip to the store—regular chili powder would be just as delicious. Frozen corn makes this a year-round kind of meal, but if it’s the peak of summer, cut the kernels from a few ears of fresh corn to take advantage of my favorite summer veggie.

What to serve with my shrimp street corn skillet:
I decided to add a few warm corn tortillas to the side—they’re a great vehicle for scooping up all that luscious, creamy sauce, but you could also serve with rice if you like. This meal doesn't really need a side, but if you’re on the hunt for something green, reach for my avocado salsa recipe for the perfect counterpart.

Make ahead & storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Did you try making this? Let us know how it went in the comments!