Mexican Street Corn Shrimp

Street Corn Shrimp takes everything you love about Mexican elotes and turns it into a full, craveable meal. Juicy shrimp, sweet corn, and tender peppers come together in a vibrant Tex Mex inspired mix that gets even better once it is finished with a creamy elote style sauce. It is the kind of recipe that feels bold and fun while still being simple enough for any day of the week.

Whether you are grilling outdoors or baking in the oven at home, these foil packets make prep and cleanup unbelievably easy. The shrimp stays tender, the corn caramelizes beautifully, and every bite is coated in that irresistible creamy finish. It is a crowd pleaser, a weeknight saver, and one of those dishes you will want to return to again and again.

• What Makes This Recipe So Good
• What Goes Into Street Corn Shrimp
• How To Make Street Corn Shrimp
• Tips For Making Street Corn Shrimp
• Recipe FAQ’s
• Shrimp & Mexican Corn Foil Packets Recipe

What Makes This Recipe So Good

Street Corn Shrimp works so well because it brings together plump, perfectly seasoned shrimp with sweet corn that grills or bakes into a rich, smoky base. The creamy elote style sauce ties everything together and gives the dish that signature Mexican street corn shrimp flavor without making it heavy. Every foil packet locks in moisture, so the shrimp comes out tender every time, even if you are making this shrimp with corn recipe for a crowd.

It is also incredibly easy to prep. Everything cooks in the same packet, so the flavors mingle while you barely lift a finger. The method keeps cleanup minimal, the seasoning stays bold, and the result tastes like something you would find at a summer street food stall. For a fun, simple, and reliable weeknight or weekend dish, this street shrimp recipe delivers.

What Goes Into Street Corn Shrimp

This Street Corn Shrimp recipe keeps things simple. Everything cooks together in foil packets, making the flavors bold and the prep effortless.

• Shrimp: The star protein that cooks quickly and stays tender inside the foil packets, absorbing every bit of seasoning.
• Corn on the Cob: Fresh corn adds natural sweetness and texture, echoing the classic flavors of Mexican street corn.
• Taco Seasoning: A reliable blend that gives the shrimp and vegetables depth and warmth without needing a long list of spices.
• Elotes Topping: A creamy mix of mayo, sour cream, garlic, and Cotija that delivers the signature elote flavor and makes every bite richer.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Street Corn Shrimp

1. Preheat The Grill: Preheat a gas or charcoal grill, or heat a grill pan over high heat until it is very hot and ready for cooking.

2. Prep The Foil: Cut four sheets of foil about ten to twelve inches long and set them aside for assembling the packets.

3. Mix: Combine shrimp, corn, peppers, and onions, then add the oil, garlic, taco seasoning, sugar, lime juice, cilantro, and cumin and toss gently to coat everything.

4. Assemble The Packets: Divide the shrimp mixture among the foil sheets, placing it in the center, then fold up all four sides to fully seal each packet.

5. Grill The Packets: Place the packets on the grill and cook for six to eight minutes on the first side, then flip and grill for another six minutes or until the shrimp are cooked and the corn is tender.

6. Bake If Using The Oven: Bake the foil packets on a baking sheet in a preheated four hundred degree Fahrenheit or two hundred degree Celsius oven for twenty five to thirty minutes.

7. Make The Crema: While the packets cook, stir together the mayonnaise, sour cream, and garlic until the mixture becomes smooth and creamy.

8. Serve: Open packets, drizzle vegetables and shrimp with crema, sprinkle with cheese and chili powder, add cilantro, and serve immediately with lime wedges.

Street Corn Shrimp is bold and vibrant, so pairing it with something fresh or comforting makes the whole meal feel balanced. Try it with Garlicky Herb Red Potato Salad for something creamy and hearty, or brighten the plate with Greek Salad for a crisp, refreshing contrast. If you want something warm and comforting on the side, Corn On The Cob With Garlic Butter makes the shrimp even better without overpowering its flavor.

Tips For Making Street Corn Shrimp

• Do not be shy with the lime. A generous squeeze right before serving brightens everything and makes the creamy elotes topping taste even better.
• If your shrimp are on the smaller side, keep an eye on the cook time. They go from perfect to overcooked quickly, so I like to pull one out early to check.
• Mix the crema right before serving. It tastes freshest when the garlic has not been sitting too long, and the texture stays silky instead of thickening.
• If you want a little heat, add a tiny pinch of chili powder or cayenne to the taco seasoning. It wakes up the whole dish without overpowering the sweetness of the corn.

Yes, you can use frozen corn for this Street Corn Shrimp recipe. Fresh corn gives the best sweetness and caramelization, but frozen works well if you thaw it and pat it dry before adding it to the foil packets.

Absolutely. Bake the packets in a hot oven until the shrimp are cooked through and the corn is tender. The flavors stay bold, and the foil helps lock in moisture.

Yes. Chicken strips or fish fillets work with the same seasoning, though the cook time will vary. Shrimp cooks fastest and pairs the best with the street corn flavors.

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IngredientsUSMetric1x2x3x

For The Shrimp Foil Packets:

• ▢ 2 pounds shrimp medium, peeled and deveined, tails on or off
• ▢ 2 ears corn on the cob husked, cut into 6x 1-inch pieces per cob
• ▢ 1 red bell pepper deseeded and thinly sliced
• ▢ 1 orange bell pepper deseeded and thinly sliced
• ▢ 1 green bell pepper deseeded and thinly sliced
• ▢ 1/2 red onion thinly sliced
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic
• ▢ 1 tablespoon taco seasoning
• ▢ 1 teaspoon brown sugar
• ▢ 1/4 cup lime juice
• ▢ 2 tablespoons cilantro leaves chopped, fresh
• ▢ 1/2 teaspoon ground cumin

For The Elotes Topping:

• ▢ 2 tablespoons mayonnaise
• ▢ 2 tablespoons sour cream
• ▢ 1 clove garlic finely minced
• ▢ 1/3 cup Cotija or feta cheese, finely crumbled, or fresh grated parmesan cheese
• ▢ 1/4 teaspoon chili powder plus more for serving
• ▢ 2 tablespoons cilantro leaves finely chopped to garnish
• ▢ 1 lime cut into wedges

Instructions

• Preheat a gas (or charcoal grill), or a grill pan over high heat.
• Cut four sheets of foil, about 10-12-inches long. Combine the shrimp, corn, bell peppers and onions in a large bowl. Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro and cumin; gently toss to combine.
• Divide shrimp mixture among the four pieces of foil, arranging the ingredients on the centre of each piece. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook until just cooked through, about 6-8 minutes on one side. Flip, and continue to grill on the other side for a further 6 minutes, or until the corn is tender and shrimp are fully cooked. (If using the oven, bake in a preheated oven — 400°F | 200°C — on a baking sheet for 25-30 minutes, or until done).
• While the packs are cooking, mix together the mayo, sour cream and garlic until thoroughly mixed through.
• Once cooked, drizzle the corn with the crema; top with the cheese and chili powder; garnish packs with the cilantro (or parsley) and serve packets immediately with lime wedges, tortillas, rice, or other sides.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Shrimp & Mexican Corn Foil Packets

Ingredients

For The Shrimp Foil Packets:

• 2 pounds shrimp medium, peeled and deveined, tails on or off
• 2 ears corn on the cob husked, cut into 6x 1-inch pieces per cob
• 1 red bell pepper deseeded and thinly sliced
• 1 orange bell pepper deseeded and thinly sliced
• 1 green bell pepper deseeded and thinly sliced
• 1/2 red onion thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon taco seasoning
• 1 teaspoon brown sugar
• 1/4 cup lime juice
• 2 tablespoons cilantro leaves chopped, fresh
• 1/2 teaspoon ground cumin

For The Elotes Topping:

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic finely minced
• 1/3 cup Cotija or feta cheese, finely crumbled, or fresh grated parmesan cheese
• 1/4 teaspoon chili powder plus more for serving
• 2 tablespoons cilantro leaves finely chopped to garnish
• 1 lime cut into wedges

Instructions

• Preheat a gas (or charcoal grill), or a grill pan over high heat.
• Cut four sheets of foil, about 10-12-inches long. Combine the shrimp, corn, bell peppers and onions in a large bowl. Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro and cumin; gently toss to combine.
• Divide shrimp mixture among the four pieces of foil, arranging the ingredients on the centre of each piece. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook until just cooked through, about 6-8 minutes on one side. Flip, and continue to grill on the other side for a further 6 minutes, or until the corn is tender and shrimp are fully cooked. (If using the oven, bake in a preheated oven – 400°F | 200°C – on a baking sheet for 25-30 minutes, or until done).
• While the packs are cooking, mix together the mayo, sour cream and garlic until thoroughly mixed through.
• Once cooked, drizzle the corn with the crema; top with the cheese and chili powder; garnish packs with the cilantro (or parsley) and serve packets immediately with lime wedges, tortillas, rice, or other sides.

Notes

Nutrition

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