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Irresistible Mexican Street Corn and Shrimp Recipe for Summer Grilling

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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

Scale
  • 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

  1. Preheat your grill to medium-high heat.
  2. 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.
  3. While the corn is cooking, toss the shrimp in a bowl with the remaining olive oil, chili powder, smoked paprika, salt, and pepper.
  4. Grill the shrimp for about 2-3 minutes on each side until they’re pink and opaque.
  5. Once the corn is cool enough to handle, spread each ear with mayonnaise, then sprinkle with cotija cheese.
  6. Serve the corn and shrimp drizzled with lime juice and garnished with chopped cilantro.

Find it online: https://www.receipster.com/mexican-street-corn-shrimp/