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Creamy Mexican Street Corn Shrimp Skillet

Mexican Street Corn And Shrimp
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This creamy Mexican Street Corn Shrimp Skillet transforms summer’s sweet corn and succulent shrimp into a restaurant-worthy dish that’s on the table in just 30 minutes.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • 3 cups corn kernels
  • 1 teaspoon smoked paprika
  • 1 cup half-and-half
  • 4 ounces feta cheese, crumbled
  • 1 lime
  • Fresh cilantro, for garnish
  • Additional lime wedges, for serving
  • Additional chili powder or smoked paprika, for garnish

Instructions

  1. Season the shrimp with chili powder and salt. Heat olive oil in a large skillet over medium heat and cook the shrimp for 2-3 minutes per side until pink and opaque. Remove to a plate and set aside.
  2. In the same skillet, melt the butter and add chopped onions with a pinch of salt. Sauté for about 4 minutes until softened and translucent, making sure to scrape up any flavorful bits left from cooking the shrimp.
  3. Add the minced garlic to the onions and cook for another minute until fragrant.
  4. Stir in the corn kernels and smoked paprika, then cook for 2-3 minutes until the corn begins to caramelize slightly.
  5. Pour in the half-and-half and bring the mixture to a gentle simmer. Once simmering, add about 3/4 of the crumbled feta cheese and stir until it melts into the sauce.
  6. Squeeze the juice of one lime into the sauce and give it a taste.
  7. Return the cooked shrimp to the skillet and gently fold into the creamy corn mixture. Allow everything to heat through for about 1-2 minutes.
  8. Serve immediately, garnished with the reserved feta cheese, chopped fresh cilantro, and lime wedges.

Notes

  • Don’t crowd the shrimp: Cook shrimp in a single layer with space between each piece to ensure proper searing.
  • Fresh corn matters: Fresh corn kernels provide superior sweetness and texture.
  • Block feta trick: Crumble a block of feta for better melting into the sauce.
  • Sauce consistency control: Adjust sauce thickness as needed with half-and-half or simmering.
  • Rest before garnishing: Let the skillet rest briefly before adding final garnishes.

Find it online: https://www.sweethomecook.com/mexican-street-corn-and-shrimp/