Name: Mexican Street Corn Guacamole with Bang Bang Shrimp
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 to 6 ripe avocados; 1/2 red onion (finely diced); 1/2 jalapeño (deseeded and finely diced); 1 lime (juice); Handful of fresh cilantro (chopped); Pinch salt; 2 ears corn (grilled and kernels cut off the cob); 2 to 3 tbsp cotija cheese (crumbled); 1/2 lime (juice); Small Handful fresh cilantro (chopped); 1 lb large shrimp (peeled and deveined); Salt and pepper (to taste); Olive oil (for grilling)

This one started as guacamole and kind of turned into a whole thing. I made my go-to guac, grilled some corn and cut it off the cob, mixed it with cotija, lime, and cilantro, and piled it on top. Then grilled shrimp. Then bang bang sauce. And honestly it’s one of the best things I’ve put on a table in a while. It sounds like a lot but it’s really just good guacamole with two easy toppings and it comes together faster than you’d think.

A bowl of Mexican Guacamole topped with corn, crumbled cheese, and fresh herbs sits on a wooden board next to crunchy blue corn tortilla chips.

A Quick Look At The Recipe

Recipe Name: Mexican Street Corn Guacamole with Bang Bang Shrimp
Main Ingredients: The Guacamole, to 6 ripe avocados, red onion, jalapeño, lime, Handful of fresh cilantro, Pinch salt, The Street Corn Topping
Why You'll Love It: This Mexican street corn guacamole tops creamy homemade guacamole with grilled corn, cotija cheese, and cilantro then adds grilled shrimp and bang bang sauce for an easy, impressive appetizer or dinner.

The street corn layer is what takes this from regular guacamole to something people are going to talk about. That charred, slightly smoky corn mixed with salty cotija and lime juice sitting on top of creamy guac is a combination that just works.

Ingredients Needed

The Guacamole

Ripe avocados are everything here . . . don’t try to rush an underripe avocado, it won’t mash right and it won’t taste right. Finely diced red onion, jalapeño with the seeds removed, fresh lime juice, cilantro, and salt. That’s it. Simple guacamole done right. Full recipe linked here.

The Street Corn Topping

Fresh corn grilled right on the grates until it gets charred in spots, cut off the cob, and mixed with crumbled cotija, a squeeze of lime, and cilantro. The char is important as that’s where the smoky flavor comes from.

The Bang Bang Shrimp

Large shrimp seasoned simply with salt, pepper, and olive oil and grilled until pink and slightly charred. Then drizzled with bang bang sauce right before serving. Full bang bang sauce recipe linked here.

A hand holds a drink with a straw above a bowl of Mexican Guacamole topped with corn and herbs, set on a wooden tray with blue tortilla chips in the corner.

How to Make Mexican Street Corn Guacamole with Bang Bang Shrimp

1

Mash the avocados in a large bowl. Add the red onion, jalapeño, lime juice, cilantro, and salt. Mix to your preferred consistency. Taste and adjust the seasoning. Drop a pit back in to help slow browning and set aside.

2

Place the corn directly on a grill over medium-high heat. Turn occasionally until charred in spots all the way around, about 8 to 10 minutes. Let it cool for a few minutes then cut the kernels off the cob. Toss with crumbled cotija, a squeeze of lime, and chopped cilantro. Spoon over the guacamole.

3

Pat the shrimp dry. Season with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 2 to 3 minutes per side until pink and cooked through with a little char on the outside.

4

Arrange the grilled shrimp over the street corn layer. Drizzle generously with bang bang sauce. Serve immediately with tortilla chips alongside.

A white dish of guacamole, inspired by Mexican street corn, is topped with sweet corn, cheese, and cilantro. This flavorful Mexican appetizer is served on a wooden board with blue corn tortilla chips on the side.

Mexican Street Corn Guacamole with Bang Bang Shrimp

This Mexican street corn guacamole tops creamy homemade guacamole with grilled corn, cotija cheese, and cilantro then adds grilled shrimp and bang bang sauce for an easy, impressive appetizer or dinner.

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: guacamole, shrimp

Prep Time: 15

Cook Time: 10

Servings:

Ingredients

The Guacamole

4 to 6 ripe avocados
1/2 red onion finely diced
1/2 jalapeño deseeded and finely diced
1 lime juice
Handful of fresh cilantro chopped
Pinch salt

The Street Corn Topping

2 ears corn grilled and kernels cut off the cob
2 to 3 tbsp cotija cheese crumbled
1/2 lime juice
Small Handful fresh cilantro chopped

The Bang Bang Shrimp

1 lb large shrimp peeled and deveined
Salt and pepper to taste
Olive oil for grilling

Instructions

Make the guacamole. Combine the avocados, red onion, jalapeño, lime juice, cilantro, and salt in a large bowl. Mash to your preferred consistency — smooth or chunky, both are great. Taste and adjust salt or lime as needed. Drop one avocado pit back into the bowl to help slow browning.
Grill the corn directly on the grates over medium-high heat, turning occasionally, until charred in spots all the way around. Let it cool slightly then cut the kernels off the cob.
In a small bowl, toss the grilled corn kernels with cotija cheese, lime juice, and cilantro. Spoon generously over the top of the guacamole.
Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 2 to 3 minutes per side until pink and slightly charred. Don’t overcook them.
Arrange the grilled shrimp over the street corn topping. Drizzle with bang bang sauce and serve immediately with tortilla chips alongside.