Spicy Grilled Shrimp With Mediterranean Street Corn

By
Molly Cleary, MS, RD, CDN, CNSC
Molly Cleary is a registered dietitian and recipe developer. She is also a certified nutrition support clinician.
Learn about our editorial process
Molly Cleary, MS, RD, CDN, CNSC
Updated on September 20, 2019
spicy grilled shrimp with elote

Molly Cleary
Total Time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Servings: 2

Mexican street corn, or "elote" in Spanish, is popular around Mexico and has more recently grown in popularity throughout the United States as well. The traditional recipe slathers corn on the cob with mayonnaise, chili powder, cotija cheese, and sometimes butter.

This version swaps some of the mayonnaise for Greek yogurt, which helps to lighten up the meal without sacrificing on flavor. Feta cheese provides a sharp Greek flavor, and it's much easier to find in grocery stores than the traditional cotija. Corn is also considered a whole grain, making it a good source of complex carbohydrates and fiber.

Ingredients

  • 1/2 pound large shrimp/prawns, shelled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon mayonnaise
  • 2 tablespoons low fat plain Greek yogurt
  • 1/2 tablespoon lemon juice
  • 1 clove garlic, minced (half a teaspoon)
  • 1 tablespoon fresh dill (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 ears of corn
  • ¼ cup crumbled feta cheese
  • 1/2 large cucumber (about 1 cup diced)
  • 1 cup tomatoes, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation

  1. Heat a grill or grill pan over medium heat. Toss the shrimp with olive oil, paprika, cayenne, salt, and pepper. Cook for about 2 to 3 minutes on each side, until shrimp are opaque.

  2. Cook your corn. Use a serrated knife to cut the top half inch off of your corn. Then microwave on high for 3 minutes. Peel away the husk and remove corn from the cob once cool enough to touch.

  3. Mix mayonnaise, yogurt, lemon juice, garlic, dill, mint, sea salt, and pepper. Spread evenly on corn with a spoon or small spatula. Sprinkle feta cheese on corn.

  4. Dice cucumbers and tomatoes. Toss with 1 tablespoon olive oil, plus salt and pepper to taste.

  5. Divide among 2 plates and enjoy.

Ingredient Variations and Substitutions

Store-bought tzatziki sauce can also be used on the corn if you do not have time to make your own sauce.

Cooking and Serving Tips

If corn on the cob isn't in season, this dish can also be made with canned or frozen corn. Just measure out about a cup, heat, and top with sauce and feta cheese.

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