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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, and 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.
For more yummy corn dishes:
Corn on the Cob With Garlic Butter
Chicken and Corn Enchilada Bake
For more mexican flavours:
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Shrimp & Mexican Corn Foil Packets
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made the Elote sauce for a shrimp taco recipe. This recipe is refreshing. Definitely versatile. I recommended this.
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!
Loved this! Delicious combination of flavors! Thanks!
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! ❤️