Mexican Shrimp and Corn Dip
This Mexican Shrimp and Corn Dip is a creamy, savory appetizer that's perfect for any gathering. Juicy shrimp and sweet corn are seasoned with Spanglish Asadero All Purpose and Elote Seasonings, then combined with melty cream cheese, sour cream, and pepper jack for a rich, indulgent dip.
Finished with fresh cilantro and served with tortilla chips and a squeeze of lime, this dip is guaranteed to be the star of your next party or gameday spread.
This Mexican Shrimp and Corn Dip is a creamy, savory appetizer that's perfect for any gathering. Juicy shrimp and sweet corn are seasoned with Spanglish Asadero All Purpose and Elote Seasonings, then combined with melty cream cheese, sour cream, and pepper jack for a rich, indulgent dip.
Finished with fresh cilantro and served with tortilla chips and a squeeze of lime, this dip is guaranteed to be the star of your next party or gameday spread.
Ingredients
3 Tbsp butter, divided
½ lb shrimp, peeled and deveined
2 Cups corn kernels
Salt and pepper, to taste
4 oz cream cheese
¼ Cup sour cream
½ Cup shredded pepper jack cheese
Chopped cilantro, for garnish
Lime wedges and tortilla chips, for serving
Instructions
In a skillet, melt 2 Tbsp of butter over medium heat. Add the shrimp and season with Spanglish Asadero All Purpose and Elote seasonings to taste. Cook for about 4 minutes, until pink and opaque. Remove from the pan and set aside.
Add the remaining Tbsp of butter to the same pan. Once melted, add the corn, salt, pepper, and more All Purpose and Elote seasoning to taste. Lower the heat, cover, and cook for about 8 minutes, stirring occasionally.
Stir in the cream cheese, sour cream, and pepper jack cheese. Cook until everything is melted and well combined.
Return the cooked shrimp to the pan.
Garnish with chopped cilantro.
Serve warm with lime wedges and tortilla chips.
