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You are here: Home / Recipes / Shrimp & Mexican Corn Foil Packets (Elotes)

By Karina 4 Comments Filed Under: Dinner

Shrimp & Mexican Corn Foil Packets (Elotes)

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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 are filled with Tex-Mex ingredients and flavours, PLUS the addition of creamy Elotes to complete your meal | https://cafedelites.com

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 minutes mins
Cook: 15 minutes mins
Total: 25 minutes 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

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Reader Interactions

Comments

  1. Chasity says

    September 19, 2020 at 2:46 pm

    5 stars
    I just made the Elote sauce for a shrimp taco recipe. This recipe is refreshing. Definitely versatile. I recommended this.

    Reply
  2. Dymond says

    June 13, 2019 at 2:02 pm

    5 stars
    Great recipe! I used sweet corn on the cob and miracle whip instead of regular mayo. This gave it a sweet yet spicy kick with the chili!

    Reply
  3. Helen says

    April 29, 2018 at 12:09 pm

    5 stars
    Loved this! Delicious combination of flavors! Thanks!

    Reply
  4. Nathalie from Belgium says

    September 03, 2017 at 5:01 am

    5 stars
    Waauw! This was awesome! I am not a corn fan but the topping made it exquisit! I Discovered your recipes just Today and I will try them all!
    Thank you so much for sharing this HealthY food! ❤️

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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