Mexican Street Corn, Zucchini, and Shrimp
Try this Mexican Street Corn, Zucchini, and Shrimp recipe.
Try this Mexican Street Corn, Zucchini, and Shrimp recipe.
- 2 cloves garlic minced
- salt & pepper to taste
- 3 ears corn shucked silk removed
- 2 medium zucchinis sliced or spiralized into noodles
- 1/2 lbs shrimp grilled or roasted
- 1/2 c. crumbled queso fresco or cotija cheese
- 1/4 c. olive oil
- 1 tbls. mayonnaise
- 2 scallions, thinly sliced
- 1/2 c. chopped cilantro divided
- 2 limes, juiced
- 1 tsp. honey
- 1/2 tsp. ancho chili powder (could use chipotle or reg
- 1/2 tsp. cumin
- Carbohydrate 1.9836 g
- Cholesterol 0 mg
- Fat 0.03 g
- Fiber 0.125999994277954 g
- Protein 0.3816 g
- Saturated Fat 0.00534 g
- Serving Size 1 1 recipe (233g)
- Sodium 156.052 mg
- Sugar 1.85760000572205 g
- Trans Fat 0.00906 g
- Calories 9 calories
Step-by-step
- Preheat oven to 425º
- Shuck corn, remove silk, etc., then slice kernels off cobs and place on rimmed baking sheet. Drizzle with a little olive oil (about 1 tbls.), salt & pepper. Roast corn kernels 4 minutes, until they're just slightly cooked. You want them still sweet and pop when you bite into them.
- In small bowl combine olive oil, mayonnaise, garlic, scallions, ¼ c. cilantro, lime juice, honey, chili powder, cumin. Whisk well to combine.
- Slice or spiralize zucchini into noodles. In large pan, quickly toss zucchini to warm up and slightly cook, about 2 minutes. Zucchini will start to release water. Remove zucchini from pan and place in large bowl.
- Add corn, grilled shrimp (if using, or other protein) and dressing to zucchini and toss to combine.
- Top with crumbled cotija or queso fresco cheese and remaining chopped cilantro.
Judging Doneness Through Texture and Sound
How do you know when corn kernels are roasted just enough without drying them out? Spread the kernels on a rimmed baking sheet at 425 degrees Fahrenheit and listen closely. Roast them for exactly 4 minutes, watching for the moment they turn bright yellow and release a popping sound against the metal pan. Zucchini noodles present a different visual challenge entirely. Toss them in a hot pan for no longer than 2 minutes, removing them the instant the strands begin glistening and before pools of water collect at the base of the skillet. Undercooked zucchini remains stiff, while overcooked strands turn limp and watery.
Balancing Street Food Traditions
Street vendors throughout Mexico traditionally serve elote grilled on the cob and slathered in crema, cheese, and chili powder. This iteration adapts those bold flavors into a bowl by combining roasted corn, shrimp, and fresh herbs with a mayonnaise and lime dressing. Whisking the mayonnaise with acidic lime juice and honey creates an emulsion that coats the vegetables evenly rather than pooling at the bottom. Cotija or queso fresco adds the necessary salinity to balance the natural sweetness of the corn kernels.
