This Shrimp and Mexican Street Corn Bowl is a sponsored conversation written by me on behalf of Knorr®. The opinions and text are all mine.
Perfectly spiced and sautéed shrimp made with Cubos de Knorr® Selects Caldo de Vegetales (vegetable bouillon cubes) served on a bed of romaine lettuce, topped with delicious Mexican street corn, that’s slathered with mayonnaise, sour cream, Cotija cheese, cilantro, and then topped with fresh avocado slices. It’s a Mexican bowl that’s everything you want in a an easy and tasty 30-minute meal.
Cubos de Knorr Selects Caldo de Vegetales (Vegetable)
Have you tried Knorr® Selects Bouillon Cubes yet? They’re delicious!
My favorite is their Cubos de Knorr Selects Caldo de Vegetales. These cubes add great flavor to my meals, are made with natural stock, and have no artificial flavors, colors or preservatives. And they have no added MSG. The best part is that they come in different varieties! You can also find them in chicken and tomato.
You may remember that I posted a recipe for Creamy Verde Fiesta Enchiladas using Caldo Knorr Selects con sabor de Vegetales a few months ago. If you don’t remember it, hop back over here and grab the recipe now!
Compared to traditional bouillon, Knorr® Selects Bouillon Cubes have 30% less ingredients, a cleaner label, 20% less sodium, and more premium ingredients.
From 4/24/19 – 4/30/19, you can take advantage of the savings on Knorr Selects Bouillon Cubes, and purchase ingredients for your own 30-minute meals, including this delicious Shrimp & Mexican Street Corn Bowl!
Mexican Street Corn
It’s easy to make the Mexican street corn for this main dish salad bowl recipe.
Mexican street corn salad is also called esquites. And, esquites can be made year-round, inside the house without a grill, using frozen corn. Super easy!
It’s a perfect appetizer; serve it with chips like salsa. Or serve it as a side dish for any outdoor party or gathering.
Mexican street corn salad is also great in tacos or burritos. It’s fun on nachos. Or, of course, make my Shrimp and Mexican Street Corn Bowl!
While the corn is cooking in the skillet, make the mayo-sour cream dressing. The ingredients for the dressing are mayonnaise, sour cream, Cotija cheese, lime juice, fresh cilantro, Knorr Selects Vegetable Bouillon Cubes, red onion, and spices.
In case you aren’t familiar with it, Cotija cheese is the traditional Mexican cheese that is used in Mexican Street Corn salad. It’s a salty cow’s milk cheese. And, you can find it at Cardenas Market, El Super, Northgate or Super King Markets.
If you can’t find Cotija cheese, queso fresco or feta cheese makes a good substitute.
Spiced Sautéed Shrimp
The sautéed shrimp for this Mexican bowl are super easy to make and so delicious! And, aren’t those little flecks of herbs and spices pretty? Those come from the Knorr Selects Bouillon.
Simply defrost frozen, peeled & deveined shrimp and remove the shell from the tail. I like to buy the extra jumbo shrimp 16/20 count per pound. They’re nice big shrimp.
To defrost the shrimp, simply place them in a medium bowl and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes they’ll be defrosted. At this point, the tail shell is easily removable, which makes the bowl easier to eat.
Pat the shrimp dry with a paper towel and add them to a skillet with a Cubos de Knorr Selects Caldo de Vegetales (vegetable) cube.
They can be popped on the hot skillet and seared to perfection.
Want to add additional toppings to your Mexican Bowl?
I’d recommend salsa, guacamole, more chopped red onion, or any fresh veggies.
Serve some chips on the side too. And don’t forget the lime wedges!
You can take advantage of the savings on Knorr Selects Bouillon Cubes for your own 30-minute meals like I did, and pick up the Knorr Selects Bouillon Cubes at Cardenas El Super, Northgate or Super King Markets.
Shrimp and Mexican Street Corn Bowl Recipe
Shrimp and Mexican Street Corn Bowl
- 1 lb. raw jumbo shrimp peeled and deveined
- Mexican Street Corn:
- 2 tablespoons olive oil
- 16 ounces frozen yellow corn
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 3 ounces Cotija cheese
- ¼ cup fresh cilantro leaves finely chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped red onion
- 2 cloves garlic minced
- 1 Knorr® Selects Vegetable Bouillon Cube crushed
- ½ teaspoon chili powder
To cook Shrimp:
- 1 Knorr® Selects Vegetable Bouillon Cube crushed
- 1 tablespoon olive oil
- Chopped romaine lettuce
- Black beans
- Sliced avocado
- Place the frozen shrimp in a medium bowl and cover with cool tap water to defrost. Change the water out for fresh tap water a couple of times, and in about 5 minutes they will be defrosted.
- Make the Mexican Street Corn:
- Add 2 tablespoons olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char, about 10 minutes, stirring occasionally.
While the corn cooks, mix the dressing together in a large bowl: mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, red onion, garlic, crushed Knorr Selects Vegetable Bouillon Cube, and chili powder.
- When the corn is done cooking, fold it into the dressing. Set the Mexican street corn aside.
- Pat the defrosted shrimp dry with a paper towel.
Wipe out the same skillet that you just used to cook the corn and add 1 tablespoon oil. Heat over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3-5 minutes. Add one crushed cube of Cubos de Knorr Selects Caldo de Vegetales. Remove shrimp and set aside.
- Place romaine lettuce in a large bowl, sprinkle with black beans. Top with Mexican street corn, cooked shrimp, and avocado slices.