If you’re craving a dish that’s vibrant, fresh, and bursting with bold flavors, this Shrimp and Street Corn Skillet with Lime Butter Sauce is exactly what you need. Inspired by the flavors of Mexican street corn (elote), this recipe combines juicy, perfectly seared shrimp with sweet corn kernels, creamy cotija cheese, smoky spices, and a zesty lime butter sauce that ties everything together.

This skillet meal is the perfect balance of comfort and freshness—the sweetness of the corn complements the savory shrimp, while the lime butter adds a bright, tangy kick that makes every bite irresistible.

Why I Love This Recipe

I love this recipe because it captures everything I want in a weeknight dinner—fresh, bold flavors, quick preparation, and a little touch of indulgence.

The shrimp cook up tender and juicy in just minutes, and when paired with sweet corn and the smoky spices, the dish transforms into something vibrant and unforgettable.

Why It’s a Must-Try Dish

This dish is a must-try because it brings together everything people love about fresh, flavorful cooking in one easy skillet.

The combination of succulent shrimp, sweet charred corn, and creamy cotija cheese delivers a balance of textures and flavors that feels both comforting and exciting.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Calories: ~380 kcal per serving

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Corn Mixture:

• 3 cups corn kernels (fresh, canned, or frozen — thawed)
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp mayonnaise (for that street corn creaminess)
• ¼ cup crumbled Cotija cheese (plus extra for garnish)
• ¼ cup fresh cilantro, chopped

For the Lime Butter Sauce:

• 3 tbsp butter
• Zest of 1 lime
• Juice of 1–2 limes (about 2–3 tbsp)

Step-by-Step Preparation Method

1. Season and Cook the Shrimp

1. Pat shrimp dry with paper towels.
2. In a bowl, toss shrimp with chili powder, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.

2. Prepare the Corn Mixture

1. In the same skillet, melt 2 tbsp butter.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in corn and sauté for 4–5 minutes until lightly charred.
4. Mix in mayonnaise, Cotija cheese, and cilantro. Toss well.

3. Make the Lime Butter Sauce

1. In a small saucepan (or the same skillet after corn is done), melt 3 tbsp butter.
2. Stir in lime zest and juice.

4. Combine and Serve

1. Return shrimp to skillet with corn mixture.
2. Pour lime butter sauce over the top and toss gently.
3. Garnish with extra Cotija, cilantro, and lime wedges.

How to Serve

• Serve hot as a stand-alone skillet meal with warm tortillas.
• Spoon over cilantro-lime rice for a heartier dinner.
• Use as a taco filling with avocado slices and shredded lettuce.

Recipe Tips & Variations

• Grill option: Grill shrimp and corn separately for a smokier flavor.
• Cheese swap: Use feta cheese if Cotija isn’t available.
• Make it creamy: Stir in ¼ cup sour cream or crema with the mayonnaise.
• Add veggies: Toss in diced bell peppers or cherry tomatoes for extra color.

Freezing & Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended — shrimp and corn lose texture when thawed.
• Reheating: Warm in a skillet over low heat; add a splash of butter or broth.

Special Equipment Needed

• Large skillet (cast iron preferred for char)
• Wooden spoon or spatula
• Small saucepan (optional, for sauce)

FAQ

Q: Can I use frozen shrimp?
A: Yes — just thaw completely and pat dry before cooking.

Q: Can I make it less spicy?
A: Absolutely — reduce or omit cayenne pepper.

Q: What if I can’t find Cotija cheese?
A: Feta is a great substitute, or you can use grated Parmesan for a different twist.

Q: Can I make this dairy-free?
A: Yes — use olive oil instead of butter and skip the cheese or use a dairy-free alternative.

Conclusion

Shrimp and Street Corn Skillet with Lime Butter Sauce is the ultimate quick, flavorful, and crowd-pleasing dinner. It combines the zesty, creamy charm of Mexican street corn with tender shrimp and a buttery citrus finish that’s pure perfection. Whether served with tortillas, rice, or on its own, this dish will make your taste buds feel like they’re on vacation.