Mexican Street Corn Shrimp and Grits

with roasted corn, queso fresco, and lime crema

$9.95 per serving

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.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    534
  • Carbohydrates
    57g
  • Fat
    26g
  • Protein
    24g
  • Sodium
    1614mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    3 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 1 Lime
  • 1 Red Onion
  • 2 oz. Sour Cream
  • 16 Shrimp
  • 2 tsp. Light Chili Powder
  • 4 oz. Corn Kernels
  • ¾ cup Instant Grits
  • 1⅕ oz. Butter
  • 1 oz. Queso Fresco
Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
    1

      Before Cooking

    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.

  • Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
    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.

  • Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
    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.

  • Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
    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.

  • Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
    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.

  • Mexican Street Corn Shrimp and Grits with roasted corn, queso fresco, and lime crema
    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.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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