Description
Mexican Street Corn and Shrimp is a creamy, smoky one-skillet dinner made with juicy chili-seasoned shrimp nestled in rich creamed corn, finished with feta, fresh cilantro, and bright lime. It’s an easy 30-minute recipe that feels restaurant-worthy but is perfect for busy weeknights.
Ingredients
Scale
Shrimp
- 1.5 lb large raw shrimp (15–20 count per pound), peeled and deveined
- 1 teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- 2 tablespoons olive oil
Creamed Corn
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from about 2 ears grilled or boiled corn), divided
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (block feta, crumbled)
- 2 small limes
- Fresh cilantro, chopped
Instructions
1. Cook the Shrimp
- Heat a large 12-inch high-sided skillet over medium heat.
- Add olive oil.
- Add shrimp and season with chili powder and salt.
- Cook for 3–4 minutes total, flipping once or twice, until shrimp are pink and cooked through.
- Remove shrimp from skillet and set aside.
2. Make the Creamed Corn
- In the same skillet, melt butter over medium heat.
- Add chopped onion and a light sprinkle of salt. Cook for about 3 minutes until softened.
- Add minced garlic and cook 2 more minutes, stirring frequently.
- Stir in 1 cup of the corn and smoked paprika.
- Pour in half-and-half and bring to a gentle simmer.
- Add 3 oz of crumbled feta and stir until melted and creamy.
3. Assemble
- Squeeze juice of half a lime into the sauce.
- Return shrimp to the skillet and warm through for 1–2 minutes.
- Top with remaining ½ cup corn, extra feta, chopped cilantro, and lime wedges.
- Serve immediately.
Notes
- Do not overcook the shrimp; they cook quickly.
- Use block feta for better melting and flavor.
- For extra heat, add diced jalapeños or a pinch of cayenne.
- If the sauce thickens too much, stir in a splash of half-and-half.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One-Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 285 mg