
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
605
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!
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Ingredients
- 1 lb.
medium shrimp, peeled, deveined
Zest of 1 lime
- 1 1/2 tsp.
chipotle chili powder, plus more for serving
- 2 tsp.
kosher salt, divided
- 1/4 cup
fresh lime juice
- 1/4 cup
mayonnaise
- 1/4 cup
sour cream
- 3 Tbsp.
unsalted butter, divided
- 2
(10-oz.) bags frozen corn kernels, thawed
- 1
jalapeño, seeded, finely chopped
- 2
scallions, thinly sliced, green and white parts separated
- 3
garlic cloves, finely chopped
- 1/3 cup
water
- 3 Tbsp.
crumbled cotija
- 2 Tbsp.
finely chopped fresh cilantro
- 8
corn tortillas, warmed
Directions
- Step 1In a medium bowl, toss shrimp, lime zest, chili powder, and 1 tsp. salt. In a small bowl, stir lime juice, mayonnaise, and sour cream; set crema aside.
- Step 2In a large stainless steel or cast-iron skillet over medium-high heat, melt 2 Tbsp. butter. Add corn in a single layer; season with 1/2 tsp. salt. Cook, undisturbed, 5 minutes, then add jalapeño and white scallion parts. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with remaining 1/2 tsp. salt. Add water to deglaze pan, scraping up any browned bits from bottom of skillet.
- Step 3Push corn mixture to one side of skillet and add remaining 1 Tbsp. butter. Once butter is melted, add shrimp; it’s okay if some shrimp overlap. Cook, turning halfway through, until pink and cooked through, 3 to 4 minutes total. Stir shrimp and corn together to combine.
- Step 4Remove skillet from heat. Stir in 1/2 cup reserved crema. Top with cotija, cilantro, green scallion parts, and more chili powder. Serve with tortillas and remaining crema alongside.
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