Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal!

With Labor Day weekend coming up, these Shrimp & Mexican Corn Foil Packets are perfect for grilling wherever you’re going! Shrimp, Corn and Peppers are grilled OR baked in a beautiful marinade or sauce before being drizzled with that incredible Mexican cream! So easy to prepare with minimal clean up!

The first time I tried Elotes (Mexican street corn smothered in a mayo/sour cream mix, Cotija Cheese and ancho chili powder), I saw a starry heaven, while my taste buds sang to me in harmony. It’s only natural to include them in these foil packets!

Just like these Garlic Steak & Cheesy Bacon Potato Hash Foil Packs, or these Lemon Parmesan Salmon & Asparagus Foil Packs, there is minimal clean up and fuss making them.

You’re just going to add all ingredients into a bowl > mix through some spices and seasonings > arrange your ingredients on pieces of foil > grill (or bake them) until cooked, like so ↓

THEN… you’re going to smother your corn in the best creamy mixture you’ve ever tasted on corn.

Shrimp & Mexican Corn Foil Packets

Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal!

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Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Serves: 4 people

Ingredients

For The Shrimp Foil Packets:

• 2 pounds medium shrimp, peeled and deveined, tails on or off
• 2 ears of corn on the cob, husked, cut into 6x 1-inch pieces per cob
• 1 red bell pepper, deseeded and thinly sliced
• 1 orange bell pepper, deseeded and thinly sliced
• 1 green bell pepper, deseeded and thinly sliced
• 1/2 a red onion, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon taco seasoning
• 1 teaspoon brown sugar
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon ground cumin

For The Elotes Topping:

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 medium clove garlic, finely minced
• 1/3 cup finely crumbled Cotija or feta cheese, (or fresh grated parmesan cheese)
• 1/4 teaspoon chili powder, plus more for serving
• 2 tablespoons finely chopped cilantro leaves, to garnish
• 1 lime, cut into wedges

Instructions

• Preheat a gas (or charcoal grill), or a grill pan over high heat.
  
• Cut four sheets of foil, about 10-12-inches long. Combine the shrimp, corn, bell peppers and onions in a large bowl. Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro and cumin; gently toss to combine.
• Divide shrimp mixture among the four pieces of foil, arranging the ingredients on the centre of each piece. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook until just cooked through, about 6-8 minutes on one side. Flip, and continue to grill on the other side for a further 6 minutes, or until the corn is tender and shrimp are fully cooked. (If using the oven, bake in a preheated oven -- 400°F | 200°C  -- on a baking sheet for 25-30 minutes, or until done).
• While the packs are cooking, mix together the mayo, sour cream and garlic until thoroughly mixed through. 
• Once cooked, drizzle the corn with the crema; top with the cheese and chili powder; garnish packs with the cilantro (or parsley) and serve packets immediately with lime wedges, tortillas, rice, or other sides.

Nutrition

Calories: 461kcal | Carbohydrates: 16g | Protein: 48g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 588mg | Sodium: 2015mg | Potassium: 515mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2270IU | Vitamin C: 122.4mg | Calcium: 408mg | Iron: 5.8mg