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45 minutes Easy

Shrimp and Corn Esquites Skillet

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Shrimp and Corn Esquites Skillet is a delicious and beautiful dish that captures the essence of Mexican street food with a modern twist. Inspired by the classic “esquites,” a beloved street food of Mexico, this version elevates the dish by incorporating succulent shrimp and a medley of bold, fresh ingredients. The result is a hearty yet refreshing meal perfect for any occasion.

The foundation of this dish is corn. Cooking the corn kernels in a hot cast iron skillet gives them a smoky, slightly sweet flavor that forms the backbone of the dish. The cast iron skillet not only ensures an even char but also imparts a depth of flavor that’s hard to replicate with other cooking methods. As the corn sizzles and develops those beautiful golden-brown edges, it’s moved to the side of the skillet, making room for the aromatics.

Next, the skillet is infused with finely chopped onion, red bell pepper, garlic, and jalapeño. These ingredients are sautéed in the center of the skillet, allowing their flavors to meld and complement the corn. The red bell pepper adds a sweet crunch, while the jalapeño provides just the right amount of heat. The onion and garlic create a savory base that enhances the overall depth of the dish. This careful layering of ingredients ensures that each bite is packed with flavor and texture.

The shrimp are then introduced into the mix and cooked directly in the space where the aromatics are sautéed. This method allows the shrimp to absorb the rich flavors of the onion, garlic, and spices while maintaining their tender, juicy texture. The shrimp cook quickly, turning pink and opaque in just a few minutes. Their natural sweetness pairs naturally with the charred corn, creating a harmonious blend of satisfying and light flavors.

The creamy sauce that brings everything together takes this dish to the next level. A blend of mayonnaise, melted butter, fresh lime juice, and lime zest is mixed with the skillet, creating a rich and velvety sauce with a tangy finish. The mayonnaise adds a creamy texture that coats each kernel of corn and piece of shrimp, while the butter enhances the dish’s richness. The lime juice cuts through the richness with its bright acidity, balancing the flavors and adding a refreshing zest. Spices like paprika, chili powder, and cumin add warmth and complexity, giving the dish a slightly smoky, earthy undertone.


RELATED RECIPE: Southern Fried Catfish with Spicy Esquites

Southern Fried Catfish served alongside spicy esquites, garnished with fresh cilantro and crumbled cotija cheese, featuring crispy, golden fish fillets and a vibrant, flavorful corn salad.
Crispy Southern Fried Catfish paired with bold and flavorful Spicy Esquites – a perfect blend of Southern comfort and Mexican zest.

To finish, crumbled cotija cheese and freshly chopped cilantro are folded into the mixture, adding a salty, tangy note and a burst of freshness, respectively. The dish is then spooned into individual bowls and garnished with the remaining cotija cheese and cilantro, creating a vibrant presentation that’s as appealing to the eyes as it is to the palate. Lime wedges are served on the side, allowing diners to customize their level of tanginess with an extra squeeze of citrus.

The Shrimp and Corn Esquites Skillet is flavorful, satisfying, and incredibly versatile. It can be served as a main course for a casual weeknight dinner, a light lunch, or even a standout dish at a dinner party. Its vibrant colors, bold flavors, and perfect balance of textures make it a crowd-pleaser that’s sure to impress. Whether you’re a seasoned cook or a novice in the kitchen, this dish offers an easy yet impressive way to enjoy the flavors of Mexican cuisine.

The Shrimp and Corn Esquites Skillet celebrates fresh ingredients and thoughtful cooking techniques. This dish delivers a symphony of comforting and exciting flavors by combining charred corn, tender shrimp, and a creamy, tangy sauce. It invites you to savor every bite, making it a memorable addition to any meal.

Shrimp and Corn Esquites Skillet

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

The Shrimp and Corn Esquites Skillet is a vibrant, Mexican-inspired dish that combines smoky charred corn, tender shrimp, and a creamy, tangy sauce. Topped with crumbled cotija cheese and fresh cilantro, this flavorful meal is both satisfying and refreshing, perfect for any occasion.

Ingredients

  • 1 pound shrimp (61/70 count), peeled and deveined

  • 4 ears of corn, kernels removed

  • 1 small onion, finely chopped

  • 1 small red bell pepper, finely chopped

  • 3 cloves of garlic, minced

  • 1 small jalapeno, finely chopped

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup mayonnaise

  • 2 tablespoons butter, melted

  • 1/2 cup cojita cheese, crumbled

  • 1 lime, juiced and zested

  • 1 tablespoon paprika

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 2 tablespoons cilantro, freshly chopped

  • to taste, salt and ground black pepper

  • for serving, lime wedges

Directions

  • Cook the Corn:
    Heat 1 tablespoon of extra virgin olive oil in a large skillet—cast iron is preferred—over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn starts to char, 6-7 minutes.
  • Cook the Aromatics:
    Move the corn to the outer edges of the skillet. Add the remaining tablespoon of extra virgin olive oil to the center of the skillet. Add the chopped onion and red bell pepper, and cook until softened, 3-4 minutes. Add the minced garlic and chopped jalapeño, and cook for 1-2 minutes until fragrant.
  • Cook the Shrimp:
    Add the shrimp to the skillet, directly into the space where the onion and garlic are cooking. Cook the shrimp until they turn pink and opaque, 3-4 minutes, stirring occasionally to combine everything.
  • Combine Ingredients:
    Once the shrimp are cooked, combine all the ingredients in the skillet. Season with paprika, chili powder, cumin, salt, and ground black pepper. Mix the mayonnaise with the melted butter, then stir this mixture into the skillet along with the lime juice and zest. Mix until everything is well coated and heated through. Fold in most of the cojita cheese and cilantro, reserving some for a garnish.
  • Serve:
    Spoon the shrimp and corn esquites mixture into individual bowls. Sprinkle the remaining crumbled cotija cheese and freshly chopped cilantro over each bowl. Serve with lime wedges on the side for squeezing over the dish.

Introducing Palate Passport™

On this episode, join us on an extensive and unforgettable adventure as we delve deep into the vibrant culinary scene of Mexico City, a metropolis where ancient traditions meet modern innovation. From bustling street food markets to world-renowned restaurants, discover why Mexico City is an essential destination for food lovers around the globe!

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