Grilled Shrimp Tacos with Mexican Street Corn Recipe | Easy!

There’s something irresistible about the union of juicy, smoky shrimp and the zesty creaminess of Mexican street corn. These Grilled Shrimp Tacos with Mexican Street Corn bring the best of summer grilling to your table—bright lime, charred corn, warm tortillas, and a drizzle of chipotle-lime crema that ties everything together. They’re weeknight-friendly yet special enough for a laid-back dinner party.

In this recipe, you can expect clear, step-by-step guidance, approachable ingredients, and plenty of helpful tips to guarantee that every bite is vibrant and balanced. If you love bold flavor without a lot of fuss, you’re in the right place. Let’s make tacos that taste like a backyard celebration.

Why These Grilled Shrimp Tacos with Street Corn Will Win You Over

These tacos shine because they blend contrasting textures and flavors in a way that feels both fresh and indulgent. The shrimp grill up tender and lightly smoky in just minutes, while the elote-style corn adds creamy richness, a hint of spice, and plenty of tang. Wrapped in warm corn tortillas with crisp cabbage and a bright squeeze of lime, they’re a complete flavor experience. They’re fast, festive, and endlessly customizable—perfect for both beginners and seasoned home cooks.

What You’ll Need for Grilled Shrimp Tacos with Mexican Street Corn

For the shrimp

• Shrimp (1.5 pounds, peeled and deveined): The star protein—quick-cooking and ideal for the grill.
• Olive oil (2 tablespoons): Helps the spices cling and prevents sticking.
• Lime juice (2 tablespoons): Adds brightness and tenderizes lightly.
• Garlic (2 cloves, minced): Brings savory depth to the marinade.
• Chili powder (1 teaspoon): Provides warm heat and color.
• Smoked paprika (1 teaspoon): Infuses a subtle smoky note even before grilling.
• Ground cumin (1/2 teaspoon): Earthy backbone for the spice blend.
• Kosher salt (3/4 teaspoon) and black pepper (1/2 teaspoon): Enhances flavor and balances acidity.

For the Mexican street corn (elote-style)

• Fresh corn on the cob (4 ears): Grills to a sweet, smoky char for classic elote flavor.
• Mayonnaise (3 tablespoons): Creamy base for the dressing.
• Mexican crema or sour cream (3 tablespoons): Adds tang and silkiness.
• Crumbled cotija cheese (1/3 cup): Salty, crumbly, and perfectly savory.
• Lime juice (1 tablespoon) + zest (1/2 teaspoon): Brightens the corn mixture.
• Chili powder or Tajín (1 teaspoon): A gentle kick and vibrant color.
• Garlic powder (1/4 teaspoon): Subtle savory note throughout.
• Fresh cilantro, chopped (2 tablespoons): Herbal lift and freshness.
• Fine salt (to taste): Rounds out the flavors of the dressing.

For the chipotle-lime crema

• Mexican crema or sour cream (1/2 cup): Creamy base to drizzle over tacos.
• Adobo sauce from canned chipotles (1–2 teaspoons): Smoky heat and a hint of sweetness.
• Lime juice (1 tablespoon): Tangy balance to the crema.
• Honey or agave (1/2 teaspoon): Softens the edges of the spice and acidity.
• Pinch of salt: Brings it all together.

For assembling the tacos

• Corn tortillas (12–16): Traditional base with toasty corn flavor.
• Red or green cabbage, thinly sliced (2 cups): Crunch and freshness to balance creamy elements.
• Avocado, sliced (1–2): Buttery richness.
• Fresh cilantro leaves: Clean, bright finish.
• Lime wedges: Final squeeze for brightness at the table.
• Optional add-ins: Pickled red onions, jalapeño slices, or hot sauce for extra pop.

How to Make Grilled Shrimp Tacos with Mexican Street Corn, Step by Step

1. Prepare the marinade: In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat. Marinate for 15–30 minutes in the fridge—enough time to infuse flavor without turning the shrimp mushy.
2. Heat the grill: Preheat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking. Well-oiled grates are essential for delicate seafood.
3. Prep the corn: Shuck the corn and pat dry. Brush lightly with oil and a pinch of salt. This helps the kernels blister instead of steam.
4. Grill the corn: Place the corn directly on the grates. Grill 10–12 minutes, turning every 2–3 minutes, until charred in spots and tender. Remove to a cutting board and let it cool just enough to handle.
5. Make the street corn mixture: In a large bowl, stir together mayonnaise, crema, cotija, lime juice, lime zest, chili powder or Tajín, garlic powder, cilantro, and a pinch of salt. Cut the kernels off the cobs and fold them into the dressing. Taste and adjust with more lime or salt as needed.
6. Grill the shrimp: Thread shrimp onto skewers for easy handling (or use a grill basket). Grill 2–3 minutes per side until opaque and lightly charred. Do not overcook—they should be just firm with a slight spring.
7. Mix the chipotle-lime crema: In a small bowl, whisk crema (or sour cream), adobo sauce, lime juice, honey, and a pinch of salt. Thin with a splash of water if you prefer a drizzle consistency.
8. Warm the tortillas: Place tortillas on the grill for 15–30 seconds per side until pliable with faint grill marks. Keep them wrapped in a clean towel to stay warm.
9. Assemble: Add a handful of cabbage to each tortilla, top with grilled shrimp, spoon on a generous scoop of Mexican street corn, and finish with avocado slices, cilantro, and a drizzle of chipotle-lime crema. Serve with lime wedges on the side.
10. Serve immediately: These are best hot off the grill when the shrimp are juicy and the tortillas are warm.

Timing and Prep at a Glance

• Active prep: 20–25 minutes (marinade, chopping, sauce mixing)
• Marinade time: 15–30 minutes for the shrimp
• Grill time: 10–12 minutes for corn, 4–6 minutes total for shrimp
• Tortilla warming and assembly: 5–10 minutes
• Total time: About 45–60 minutes, start to finish

When is it ready? The tacos are ready to enjoy as soon as the shrimp are cooked through, the corn is charred and folded into its dressing, and the tortillas are warm and flexible. If you’re prepping ahead, you can mix the crema and slice the cabbage earlier in the day. The elote mixture is best warm but can be made a bit in advance and gently rewarmed or served at room temperature.

Tips to Make It Shine

• Pat shrimp dry before marinating: Excess moisture prevents good browning and dilutes the marinade.
• Don’t over-marinate: The lime juice is powerful. Aim for 15–30 minutes to keep the shrimp snappy, not mealy.
• Use skewers or a grill basket: Skewers make flipping easy and prevent shrimp from falling through the grates. If using wooden skewers, soak them for 20 minutes.
• Get the corn well-charred: Turn frequently and let a few kernels blister deeply—those toasty bits are flavor gold.
• Warm tortillas properly: A quick kiss of heat on the grill transforms them from brittle to pliable and aromatic.
• Balance the crema: Adjust lime, salt, and heat (more adobo for spice, a bit more honey for smoothness) to taste.
• Make it lighter: Swap some or all of the mayo/crema in the street corn and the sauce for plain Greek yogurt.
• No grill? Use a hot cast-iron skillet for shrimp and char the corn under the broiler, turning frequently.
• Serve family-style: Lay everything out on a platter so everyone can build their own—taco night feels festive and relaxed.

Nutrition at a Glance

Approximate per serving, assuming 4 servings (about 2–3 tacos each, depending on tortilla size and portioning):

These numbers are estimates and will vary with tortilla size, cheese quantity, and sauce amounts. To reduce calories and sodium, go lighter on cotija and sauce, and season the shrimp and corn with a lighter hand on salt.

Your Questions, Answered

Can I use frozen shrimp?

Yes—just thaw completely in the refrigerator (or under cold running water in a pinch) and pat dry before marinating. A dry surface helps the shrimp sear instead of steam.

What if I don’t have a grill?

No problem. Sear the shrimp in a hot cast-iron skillet with a little oil for 1–2 minutes per side, and char the corn under the broiler, turning until lightly blistered. You’ll still get that delicious smoky flavor.

What can I substitute for cotija?

Feta is a great stand-in—similarly salty and crumbly. Queso fresco works too, though it’s milder and less salty; just adjust your seasoning to taste.

A Warm Send-Off

Grilled Shrimp Tacos with Mexican Street Corn are the kind of meal that invites everyone to linger at the table a little longer. There’s a joy in assembling your own taco, in that moment when the warm tortilla meets juicy shrimp, bright lime, and creamy, spicy corn. With a few simple techniques and fresh ingredients, you’re creating something that feels both comforting and celebratory.

If you’re sharing these with friends, consider doubling the recipe and letting the grill do most of the work while you enjoy the evening. If you’re cooking solo, relish the rhythm of it—marinate, grill, assemble—and savor the leftovers for a next-day lunch that tastes like summer. Here’s to a meal that’s as fun to make as it is to eat, and to many more taco nights ahead.