Mexican Street Corn with Shrimp
A creamy and flavorful Mexican Street Corn with Shrimp recipe, perfect for any occasion.
Equipment
- Large Skillet For cooking shrimp and creamed corn.
Ingredients
Main Ingredients
- 1.5 lb raw shrimp, peeled and deveined about 15-20 count per pound
- 1 teaspoon chili powder
- 0.25 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 0.5 cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels from 2 ears of grilled or boiled corn
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided
- 2 small limes
- 1 bunch fresh cilantro
Instructions
- Heat a large skillet over medium heat. Add olive oil. Season shrimp with chili powder and salt. Cook shrimp in batches for about 3-4 minutes until pink. Remove shrimp from the skillet.
- In the same skillet, add butter and chopped onion. Cook for 3 minutes until softened. Add minced garlic and cook for 2 more minutes.
- Stir in the cooked corn and smoked paprika. Pour in the half-and-half, bring to a simmer, and add 3 oz of crumbled feta cheese. Stir until the cheese melts.
- Squeeze juice from half a lime into the sauce. Add the cooked shrimp back to the skillet and gently reheat. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired.
Notes
For extra flavor, consider adding a pinch of cayenne pepper or red pepper flakes for some heat.