Description
This Mexican Street Corn Shrimp recipe is a flavorful skillet dish that combines succulent shrimp with a creamy, smoky corn sauce inspired by traditional Mexican street corn flavors. The shrimp are seasoned with chili powder and cooked to perfection before being tossed in a rich sauce made with corn, feta cheese, smoked paprika, and a splash of lime juice. Garnished with fresh cilantro and lime wedges, this dish brings a vibrant and satisfying taste of the southwest to your dinner table in just 30 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1.5 lb raw large shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1/4 teaspoon salt
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/2 cup chopped onion
- 5 cloves garlic, minced
Sauce and Corn
- 1.5 cups cooked corn kernels (divided: 1 cup plus remaining)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (3 oz for sauce, 1 oz for topping)
Garnish
- 2 small limes (half lime juice for sauce, remaining halves for garnish)
- Fresh cilantro
Instructions
- Season the Shrimp: Pat the shrimp dry using paper towels to remove excess moisture, then season evenly with chili powder and salt to infuse them with flavor.
- Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 3 to 4 minutes until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
- Sauté the Onions: In the same skillet, melt the salted butter. Add the chopped onion and sauté for about 3 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 2 minutes, making sure not to let it brown to prevent bitterness.
- Cook Corn and Spice: Add 1 cup of the cooked corn kernels and the smoked paprika to the skillet. Stir to combine and let the flavors meld for a minute.
- Add Cream and Cheese: Pour in the half-and-half and bring the mixture to a gentle simmer. Then add 3 ounces of the feta cheese and stir until melted, creating a creamy, tangy sauce.
- Add Lime Juice: Squeeze the juice of half a lime into the sauce to add brightness and a subtle tang.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and gently reheat them in the sauce, allowing them to soak up the flavors without overcooking.
- Serve and Garnish: Top the dish with the remaining corn kernels, a sprinkle of fresh cilantro, the remaining 1 ounce of feta cheese, lime wedges, and an extra dusting of chili powder if desired for added heat.
Notes
- For best results, use fresh or thawed shrimp to ensure even cooking.
- You can substitute feta cheese with cotija cheese to stay more traditional to Mexican street corn.
- If half-and-half is unavailable, substitute with whole milk for a lighter sauce or cream for an even richer texture.
- Adjust chili powder to taste depending on your spice preference.
- This recipe can be served over rice, with tortillas, or on its own as a delicious protein-rich entree.
