Mexican Street Corn Shrimp and Grits

with roasted corn, queso fresco, and lime crema

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We've looked at infinite ways to remix the classic shrimp and grits into a new and exciting track that will top the charts. We've had some great hits, but this may be our favorite: a mash up with the popular Mexican flavors of elotes (street corn). Roasted corn and onions and shrimp, flavored with smoky chili powder, top buttery grits. Served with lime crema and queso fresco, this meal is hitting all the right notes.

In Your Box (serves 2)

  • 1 Lime
  • 1 Red Onion
  • Info
    2 oz. Sour Cream
  • Info
    8 oz. Shrimp
  • 2 tsp. Light Chili Powder
  • 4 oz. Corn Kernels
  • ¾ cup Instant Grits
  • Info
    1⅕ oz. Butter
  • Info
    1 oz. Queso Fresco

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    588
  • Carbohydrates
    57g
  • Fat
    26g
  • Protein
    24g
  • Sodium
    1614mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Zest and halve lime. Quarter one half and juice remaining half. Halve and peel onion. Cut halves into ½" dice. In a small bowl, combine sour cream, 1 packed tsp. lime zest, and a pinch of salt and pepper. Refrigerate until ready to plate. Rinse shrimp, pat dry, and season with 1 tsp. chili powder (or to taste) (reserve remaining for garnish) and a pinch of salt and pepper.

  • 2

    Roast the Corn and Onion

    Place corn and onion on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and broil until corn and onions are lightly charred, 3-5 minutes.

  • 3

    Start the Shrimp

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook undisturbed until browned, 2-3 minutes.

  • 4

    Finish the Shrimp

    Flip shrimp and cook until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 1-2 minutes. Stir 1 tsp. lime juice into pan and remove from burner.

  • 5

    Cook the Grits

    Whisk grits and ¾ tsp. salt into boiling water. Reduce heat to low and whisk constantly until grits are smooth, 5-7 minutes. Remove pot from burner and whisk in butter. Season to taste with salt and pepper.

  • 6

    Plate the Dish

    Place a serving of grits on a plate or in a shallow bowl. Top with roasted vegetables and shrimp. Garnish with queso fresco, lime crema, and a pinch of chili powder. Serve with lime wedges.

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