Mexican Street Corn, Zucchini & Shrimp

Mexican Street Corn, Zucchini & Shrimp


  • 3 ears corn, shucked, silk removed
  • 2 medium zucchinis, sliced or spiralized into noodles
  • 1/2 lbs shrimp, grilled or roasted
  • 1/2 C. crumbled queso fresco or cotija cheese

For the dressing

  • 1/4 C. olive oil
  • 1 Tbls. mayonnaise
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1/2 C. chopped cilantro, divided
  • 2 limes, juiced
  • 1 tsp. honey
  • 1/2 tsp. ancho chili powder (could use chipotle or regular chili powder)
  • 1/2 tsp. cumin
  • salt & pepper, to taste


  1. Preheat oven to 425º
  2. Shuck corn, remove silk, etc., then slice kernels off cobs and place on rimmed baking sheet. Drizzle with a little olive oil (about 1 tbls.), salt & pepper. Roast corn kernels 4 minutes, until they’re just slightly cooked. You want them still sweet and pop when you bite into them.
  3. In small bowl combine olive oil, mayonnaise, garlic, scallions, 1/4 c. cilantro, lime juice, honey, chili powder, cumin. Whisk well to combine.
  4. Slice or spiralize zucchini into noodles. In large pan, quickly toss zucchini to warm up and slightly cook, about 2 minutes. Zucchini will start to release water. Remove zucchini from pan and place in large bowl.
  5. Add corn, grilled shrimp (if using, or other protein) and dressing to zucchini and toss to combine.
  6. Top with crumbled cotija or queso fresco cheese and remaining chopped cilantro.


I liked adding shrimp to this dish. Grilled chicken or steak would be great. Or keep it vegetarian and omit shrimp, try adding black beans instead.