This Mexican street corn and shrimp skillet is a quick, flavorful meal with charred corn, seasoned shrimp, and a creamy lime-cotija sauce. It is finished with fresh cilantro, green onions, and optional jalapeño for a bright, spicy kick.
In a small bowl, mix together the mayonnaise, sour cream or crema, lime juice, lime zest, and half of the cotija cheese. Set aside.
Pat the shrimp dry and season them with chili powder, smoked paprika, salt, and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the corn and cook for 4 to 5 minutes, stirring occasionally, until lightly charred in spots.
Add the garlic and jalapeño, if using, and cook for 30 seconds until fragrant.
Push the corn to one side of the skillet and add the shrimp in a single layer. Cook for 2 to 3 minutes per side, until pink and opaque.
Reduce the heat to low. Stir the corn, shrimp, and sauce together until everything is evenly coated and warmed through.
Remove from the heat and sprinkle with the remaining cotija cheese, cilantro, and green onions.
Serve immediately with extra lime wedges if desired.
Notes
For extra flavor, char the corn well before adding the shrimp. If cotija is unavailable, feta can be used as a substitute. Serve with rice, tortillas, or over greens for a fuller meal.