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A quick, one-pan summer dinner combining sweet corn and seasoned shrimp in a creamy, spicy feta cheese sauce inspired by Mexican street corn, ready in about 30 minutes.

Ingredients

Scale
  • 1.5 lb large raw shrimp, peeled and deveined (about 15–20 per pound)
  • 1 teaspoon chili powder
  • ¼ teaspoon salt, or to taste
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • ½ cup chopped onion
  • 5 cloves garlic, minced
  • 1.5 cups cooked corn kernels (from about 2 ears of grilled or boiled corn)
  • 1 teaspoon smoked paprika
  • 1 cup half-and-half
  • 4 oz feta cheese, divided (block feta crumbled by hand works best)
  • 2 small limes
  • fresh cilantro for garnish

Instructions

  1. Peel and devein shrimp and pat dry; remove kernels from corn cobs; crumble feta; mince garlic; chop onion; cut limes into wedges; chop cilantro.
  2. Heat a large 12-inch, high-sided skillet over medium until hot and add olive oil.
  3. Toss shrimp with chili powder and salt.
  4. Add shrimp to the skillet in a single layer (work in batches to avoid crowding) and cook, turning once, about 3–4 minutes until pink and opaque.
  5. Remove cooked shrimp from the skillet and set aside.
  6. In the same skillet melt butter, add chopped onion, sprinkle with salt, and cook for about 3–4 minutes until softened.
  7. Stir in minced garlic and cook 1–2 minutes, stirring, without letting it brown.
  8. Stir in 1 cup corn kernels and smoked paprika and cook briefly to warm the corn and release the spices’ aroma.
  9. Pour in half-and-half and bring to a gentle simmer.
  10. Add 3 ounces crumbled feta and stir until the cheese melts into a creamy sauce and it thickens slightly.
  11. Squeeze juice of half a lime into the sauce.
  12. Return shrimp to the skillet and warm through gently on low heat for 1–2 minutes.
  13. Top with the remaining ½ cup corn, lime wedges, and chopped cilantro; add extra chili powder or smoked paprika if desired.

Notes

Use fresh corn when possible; grilling it first adds a smoky flavor., Avoid overcooking shrimp; remove as soon as they turn opaque pink and firm., Crumble feta from a block for a creamier sauce., If sauce thickens too much after chilling, loosen with half-and-half, milk, or water when reheating., Adjust spice levels by increasing chili powder, smoked paprika, or adding cayenne pepper., Use a large, high-sided skillet (12-inch) for best cooking results., Recipe sauce freezes poorly; avoid freezing as it may separate and become grainy., Serve over rice, quinoa, cauliflower rice, or with corn tortillas., Leftovers keep up to 4 days refrigerated; reheat gently with added liquid to maintain creaminess.

Nutrition

Find it online: https://cookerygood.com/shrimp-and-creamed-corn-30-minutes-one-pan/