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Shrimp Mexican Corn Foil Packets

Shrimp Mexican Corn Foil Packets

Craving something fresh and flavorful? Try these Shrimp Mexican Corn Foil Packets! Packed with juicy shrimp, sweet corn, and vibrant veggies, they’re an easy weeknight dinner that delivers on taste. Grill them up for a delightful dish that’s perfect for summer gatherings!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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

Equipment

  • Grater
  • Oven
  • Baking Sheet
  • Frying Pan
  • Peeler
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat a gas (or charcoal grill), or a grill pan over high heat.
  2. Cut four sheets of foil, about 10-12-inches long. Combine the shrimp, corn, bell peppers, and onions in a large bowl.
  3. Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro, and cumin; gently toss to combine.
  4. Divide the shrimp mixture among the four pieces of foil, arranging the ingredients in the center of each piece.
  5. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.
  6. Place foil packets on the grill and cook until just cooked through, about 6-8 minutes on one side.
  7. 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.
  8. If using the oven, bake in a preheated oven -- 400°F | 200°C -- on a baking sheet for 25-30 minutes, or until done.
  9. While the packs are cooking, mix together the mayo, sour cream, and garlic until thoroughly mixed through.
  10. Once cooked, drizzle the corn with the crema; top with the cheese and chili powder; garnish packs with the cilantro and serve immediately with lime wedges, tortillas, rice, or other sides.

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
  • Tip 2: You can freeze the prepared but uncooked packets. Simply place them in the freezer for up to two months, and cook them directly from frozen, adding a few extra minutes to the cooking time.
  • Tip 3: These foil packets make a fantastic main dish but consider pairing them with a refreshing salad or chips on the side for a complete meal.
  • Tip 4: Serve the foil packets over a bed of cilantro-lime rice for an extra layer of flavor.
  • Tip 5: Don't skip the lime wedges! They add a zesty finish that elevates the entire dish.