This vibrant, flavor-packed dish reimagines traditional Mexican street food with a modern, seafood-forward twist. Inspired by esquites, a beloved Mexican street corn dish, this skillet meal combines smoky charred corn with succulent shrimp, bold spices, and a creamy, tangy sauce. The perfect balance of heat, acidity, and richness makes this shrimp and corn recipe ideal for weeknight dinners, gatherings, or as a flavorful side dish.
The Secret to Deep, Smoky Flavor
Fresh corn, seared in a sizzling cast-iron skillet, forms the heart of this dish. The high heat caramelizes the corn’s natural sugars, creating golden-brown edges and a deep, slightly smoky flavor. A cast-iron skillet ensures even cooking and heat retention, allowing the flavors to develop and intensify.
The dish gains complexity from sautéed red bell pepper, jalapeño, garlic, and onion. These aromatics infuse the corn with sweet, spicy, and savory notes. Crisp red bell pepper adds juicy texture, while jalapeño brings a perfect touch of heat. Garlic and onion create a savory foundation that enhances the corn’s natural sweetness.
Shrimp transforms this esquites recipe into a complete meal. Cooking the shrimp in the same skillet allows them to absorb all the bold flavors from the sautéed aromatics and corn. A few minutes of cooking yields tender, juicy, perfectly pink shrimp that pair beautifully with the smoky, spiced corn.
A Creamy, Tangy Sauce That Ties It All Together
The creamy sauce combines mayonnaise, melted butter, lime juice, and lime zest, coating every corn kernel and shrimp in a velvety blend. Butter adds richness, mayo creates silky texture, and fresh lime provides a bright citrus kick that elevates every element of the dish.
A blend of paprika, chili powder, and cumin adds warmth and smokiness to the dish. These spices perfectly complement the charred corn and shrimp, creating rich, satisfying bites packed with layers of flavor.
The Finishing Touches: Cotija & Cilantro
Crumbled cotija cheese and fresh cilantro crown this Mexican-inspired shrimp dish, adding a salty, tangy contrast to the creamy base. A squeeze of lime brightens everything up, creating a perfectly balanced blend of flavors.
Enjoy this versatile dish in several ways:
- As a standalone meal: Serve in bowls with lime wedges on the side for a light, satisfying dinner.
- With tortillas: Spoon the mixture into warm tortillas for quick shrimp and corn tacos.
- As a side dish: Serve alongside grilled meats, fajitas, or carne asada for a complete Mexican-inspired feast.
Whether you’re looking to shake up your weeknight dinner routine or impress guests with something different, this Shrimp and Corn Esquites Skillet delivers comfort and excitement. It’s the kind of dish that feels special without being fussy, and once you master the basic technique, you can easily adjust the heat level, toppings, and ingredients want to make it your own. Plus, most ingredients are pantry staples or easy to find at any grocery store, making this a reliable go-to when you want something that’s both creative and comforting.
Shrimp and Corn Esquites Skillet
4
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minutesThe 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.
SUGGESTED RECIPE: Southern Fried Catfish with Spicy Esquites
If you love the bold flavors of esquites, take it up a notch with Southern Fried Catfish with Spicy Esquites. The crispy, golden-brown catfish pairs beautifully with the creamy, smoky heat of esquites, creating a dish that blends Southern comfort with Mexican street food. The contrast between the crunchy cornmeal-crusted fish and the charred, tangy esquites makes for a dynamic, flavor-packed meal that’s perfect for any occasion.
