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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!

Top view image of Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients 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!

Zoom in image of Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients

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.

3 Shrimp & Mexican Corn Foil Packets

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

Zoom in image of Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients

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

A piece of shrimp from Shrimp & Mexican Corn Foil Packets are filled with Tex-Mex ingredients

For more yummy corn dishes:

Chicken Corn Chowder

Corn Casserole

Corn on the Cob With Garlic Butter

Chicken and Corn Enchilada Bake

For more mexican flavours:

Queso

Chipotle Lime Carnitas Salad

Salsa (Authentic Mexican)

Spicy Shrimp Fajitas

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5 from 4 votes

Shrimp & Mexican Corn Foil Packets

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
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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Ingredients 
 

For The Shrimp Foil Packets:

  • 2 pounds shrimp medium, peeled and deveined, tails on or off
  • 2 ears 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 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 cilantro leaves chopped, fresh
  • 1/2 teaspoon ground cumin

For The Elotes Topping:

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 clove garlic finely minced
  • 1/3 cup Cotija or feta cheese, finely crumbled, or fresh grated parmesan cheese
  • 1/4 teaspoon chili powder plus more for serving
  • 2 tablespoons cilantro leaves finely chopped 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.

Notes

Try with a side of our Fried Tortilla Chips

Nutrition

Calories: 424kcal | Carbohydrates: 21g | Protein: 50g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 380mg | Sodium: 530mg | Potassium: 989mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2.272IU | Vitamin C: 115mg | Calcium: 242mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

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5 from 4 votes

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4 Comments

  1. Chasity says:

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

  2. Dymond says:

    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!

  3. Helen says:

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

  4. Nathalie from Belgium says:

    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! ❤️