Spicy Shrimp and Street Corn Rice Bowls with Cotija and Smoky Crema

This vibrant bowl brings together tender seared shrimp, sweet charred corn and fluffy buttered rice, all topped with tangy cotija cheese and a smoky red pepper crema. It’s a complete meal that’s ready in just 20 minutes-perfect for busy nights when you want something satisfying without the fuss.

The combination of Mexican spices, fresh lime and creamy cotija gives every bite a burst of flavor. Whether you’re cooking for yourself or the whole family, this recipe is sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain the corn and pat it dry with paper towels. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the corn and cook, stirring occasionally, until golden brown and lightly charred, about 4-6 minutes. If the corn starts to pop, cover the pan with a lid. Transfer the charred corn to a medium bowl and wipe out the pan.
2. While the corn cooks, trim and thinly slice the scallions. Quarter the lime. Halve, peel and finely dice the onion.
3. To the bowl with the charred corn, add the scallions, mayonnaise, smoky red pepper crema, garlic powder and the juice from half the lime. Stir to combine, then season with salt and pepper to taste. Refrigerate until ready to serve.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the diced onion, shrimp and Mexican spice blend. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 minutes. Season with salt and pepper. Add ¼ cup water and cook, stirring, until the onion is softened and the water has mostly evaporated, 2-4 minutes more.
5. Meanwhile, massage the rice package to break up the grains. Pour the rice into a medium microwave-safe bowl. Add 3 tablespoons of water, then cover with a damp paper towel. Microwave until warmed through, 1½-2 minutes. Stir in 1 tablespoon of butter until melted, then season with salt and pepper.
6. Divide the rice between bowls. Top with the shrimp mixture and the street corn in separate sections. Crumble cotija cheese over the corn and serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for cotija cheese?

Feta cheese or grated Parmesan are good alternatives, though the flavor will be slightly different.

How do I make this dish spicier?

Add a pinch of cayenne pepper or chopped jalapeño to the shrimp while cooking or drizzle with hot sauce before serving.