Irresistible Mexican Street Corn and Shrimp Recipe for Summer Grilling
Irresistible Mexican Street Corn and Shrimp: A Summer Grilling Delight Get ready to elevate your summer barbecue with this irresistible Mexican street corn and shrimp recipe. Bursting with vibrant flavors and a hint of s
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Irresistible Mexican Street Corn and Shrimp Recipe for Summer Grilling
Irresistible Mexican Street Corn and Shrimp: A Summer Grilling Delight Get ready to elevate your summer barbecue with this irresistible Mexican street corn and shrimp recipe. Bursting with vibrant flavors and a hint of s
Ingredients
- 4 ears of corn, husked
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- Juice of 1 lime
- Chopped cilantro, for garnish
Instructions
- Preheat your grill to medium-high heat.
- Brush the corn with 1 tablespoon of olive oil and place them on the grill. Cook for 10-12 minutes, turning occasionally, until the corn is charred and tender.
- While the corn is cooking, toss the shrimp in a bowl with the remaining olive oil, chili powder, smoked paprika, salt, and pepper.
- Grill the shrimp for about 2-3 minutes on each side until they’re pink and opaque.
- Once the corn is cool enough to handle, spread each ear with mayonnaise, then sprinkle with cotija cheese.
- Serve the corn and shrimp drizzled with lime juice and garnished with chopped cilantro.
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