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This delicious shrimp and creamed corn combo pairs juicy corn and plump shrimp in a rich, tasty sauce. Taking cues from Mexican street corn flavors, you'll have this meal ready in half an hour with just one pan to wash afterward.
I came up with this dish one hot summer night when I wanted something tasty but couldn't stand cooking for ages in a hot kitchen. It turned out so good that now we make it whenever corn's in season and friends pop over without warning.
What You'll Need
- Big raw shrimp: Peeled and cleaned, about 15-20 per pound, giving you that juicy bite without getting tough
- Chili powder: Brings a mild kick that works so well with sweet corn
- Olive oil: Gets your shrimp nice and brown without sticking
- Salted butter: Makes a yummy base for your corn sauce
- Chopped onion: Adds that must-have flavor backbone and slight sweetness when browned
- Fresh minced garlic: Gives the whole dish extra flavor depth
- Fresh corn kernels: Best cut from grilled or boiled cobs for that summer BBQ taste
- Smoked paprika: Adds that amazing smoky flavor that makes everything better
- Half and half: Makes everything creamy without being too heavy
- Feta cheese: Buy a block and break it up yourself for better texture than the pre-crumbled stuff
- Fresh limes: Cut through the richness with some tangy zip
- Cilantro: Adds that fresh, herby touch that pulls it all together
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How To Make It
- Warm Your Pan:
- Start with a big 12-inch deep skillet on medium heat. Pour in your olive oil and make sure it moves freely around the pan without smoking. Getting the right heat means your shrimp will brown nicely instead of steaming.
- Brown The Shrimp:
- Put your shrimp in the hot pan, making sure not to pack them in too tight. You might need to cook them in batches. Sprinkle them with chili powder and salt right in the pan. Cook until they turn pink and curl slightly, about 3-4 minutes total, flipping once or twice. Take them out quickly so they don't overcook. They'll go back in the sauce later.
- Start The Sauce:
- In that same empty pan, melt your butter and toss in the chopped onion with a tiny pinch of salt. The salt helps the onions soften faster. Cook for 3 minutes until they're soft and clear. Add your chopped garlic and cook 2 more minutes, stirring now and then. Keep an eye on it since burnt garlic will make everything taste bad.
- Make It Creamy:
- Throw in your corn kernels and smoked paprika, and stir so everything gets coated in that buttery goodness. Pour in the half-and-half and let it bubble gently before adding most of your crumbled feta. Keep stirring as the cheese melts and makes everything smooth and velvety.
- Finish It Off:
- Squeeze fresh lime juice straight into the sauce to brighten it up and balance the richness. Put the cooked shrimp back in, warming them in the sauce without cooking them more. Top with some saved corn kernels for crunch, extra lime wedges, and plenty of fresh cilantro.
This dish always takes me back to summers at my grandma's beach house, where we'd buy fresh shrimp right off the boats and corn from little farm stands along the road. Mixing seafood with just-picked veggies made for meals that kept the family chatting at the table long after we finished eating, with the ocean breeze coming through the windows.
Prep It Early
You can make this ahead and it'll still taste amazing. Cook everything up to two days before you need it and keep it in the fridge in a sealed container. When you want to eat, just warm it slowly on the stove with a bit more half and half to thin the sauce. The flavors actually get even better overnight, so it's perfect for busy nights or when company's coming.
Switch It Up
You can change this recipe in tons of ways to fit what you like. Want it hotter? Throw in some chopped jalapeños or a bit of cayenne. Need more veggies? Add some bell peppers, tiny tomatoes, or zucchini. For a bigger meal, serve it on quinoa, rice, or pasta. Don't like shrimp? Try it with chicken thighs or white fish instead. The creamy corn base tastes great with any protein you choose.
Where It Comes From
This meal takes its cues from Mexican street corn (elote), where they grill corn and cover it with creamy sauce, cheese, lime, and spices. This version turns those same flavors into a full dinner. All across Latin America, you'll find seafood and corn paired up, from Ecuadorian corn and shrimp soups to Caribbean seafood stews with corn. This recipe keeps those traditional flavors but makes them quicker for busy home cooks.
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Frequently Asked Questions
- → How do I keep shrimp tender while cooking?
Cook shrimp over medium heat until pink, no more than 3-4 minutes. Overcooking makes them chewy.
- → What’s the best type of corn to use?
Fresh corn adds the most flavor, but canned or frozen works too for convenience.
- → Can I use a cheese other than feta?
Goat cheese, Parmesan, or queso fresco work well and bring their own twist to the dish.
- → How can I adjust how spicy it is?
Adjust the heat by adding more or less chili powder or smoked paprika. For more kick, try cayenne.
- → Does it work for leftovers or meal prep?
Yes, keep it in an airtight container in the fridge for three days. Reheat on low on the stove or microwave.