Shrimp with Mexican-Inspired Corn

This hearty shrimp and creamed corn dish has become my summer go-to when I want something impressive without spending hours in the kitchen. Inspired by Mexican street corn flavors, it combines succulent shrimp with a creamy, slightly spicy corn sauce that's absolutely irresistible.

This recipe became an instant favorite in my household after I first made it for an impromptu dinner with friends. Everyone asked for the recipe, and now it's requested nearly every time we have company during corn season.

Ingredients

• Raw shrimp large size for best texture and substantial bites
• Chili powder adds a warm spice without overwhelming heat
• Olive oil use a good quality oil as it contributes to the flavor
• Butter creates richness in the corn sauce base
• Onion and garlic form the aromatic foundation of the sauce
• Fresh corn kernels ideally cut from grilled or boiled cobs for that sweet smoky flavor
• Smoked paprika brings a beautiful depth and color to the dish
• Half and half creates the perfect creamy consistency without being too heavy
• Feta cheese adds tangy creaminess and helps thicken the sauce
• Fresh limes their bright acidity cuts through the richness perfectly
• Cilantro for a fresh herbaceous finish that ties it all together

Step-by-Step Instructions

Prepare the Shrimp

Heat your large skillet until properly hot before adding oil. This prevents the shrimp from sticking and ensures even cooking. Add the olive oil and wait until it flows smoothly across the pan but isn't smoking. Season your shrimp with chili powder and salt, then cook them quickly just until they turn pink and slightly curl about 3 to 4 minutes total. Be careful not to overcook or they'll become rubbery. Remove them from the pan and set aside.

Create the Flavor Base

Using the same skillet with all those wonderful shrimp flavors, add butter and chopped onions. Cook them gently for about 3 minutes until they become translucent and soft. The onions should not brown but rather mellow and sweeten. Add the minced garlic and continue cooking for 2 more minutes, stirring frequently to prevent burning. This aromatic base will infuse the entire dish.

Develop the Creamed Corn

Add the corn kernels to the onion garlic mixture along with smoked paprika, stirring to coat everything evenly. The paprika will bloom in the heat, releasing its smoky aroma. Pour in the half and half and bring it to a gentle simmer. This is when the magic happens. Add most of the feta cheese, reserving some for garnish, and stir until it melts completely into a creamy sauce.

Finish the Dish

Squeeze fresh lime juice directly into the sauce this brightens everything and balances the richness. Return the cooked shrimp to the pan, gently folding them into the creamy corn mixture. Allow everything to heat through for just a minute or two. Top the finished dish with the reserved corn kernels, lime wedges, fresh cilantro, and the remaining feta. A light dusting of extra chili powder or paprika adds a beautiful final touch.

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My absolute favorite part of this recipe is that moment when the feta cheese melts into the sauce, creating this incredible creamy texture that still has little pockets of tangy cheese. The first time I made it, my daughter declared it "restaurant food at home" which is pretty much the highest compliment a home cook can receive.

Choosing the Best Corn

For this recipe, the sweetness of fresh corn makes a significant difference. During peak corn season mid to late summer I recommend buying corn still in the husk and looking for tassels that are brown and slightly sticky. The husks should be bright green and tightly wrapped. If you can't find fresh corn, frozen corn kernels work well too just thaw them completely before adding to the dish. Grilling the corn before cutting it off the cob adds an amazing smoky dimension that complements the paprika beautifully.

Make It Your Own

This versatile recipe welcomes many variations. For a spicier version, add a diced jalapeño when cooking the onions. If you prefer a different protein, try substituting chunks of chicken breast or even chunks of firm white fish like cod or halibut. For a vegetarian version, omit the shrimp and add sautéed mushrooms instead. The sauce also works wonderfully with other vegetables black beans, diced zucchini, or bell peppers make excellent additions.

Serving Suggestions

This dish is substantial enough to serve on its own, but it also pairs beautifully with a simple green salad dressed with lime vinaigrette. For a heartier meal, serve it over steamed rice which soaks up the delicious sauce or with warm tortillas for scooping. Sliced avocado on the side adds another creamy element that complements the flavors perfectly. If you're entertaining, consider serving it in individual shallow bowls with lime wedges and extra cilantro for guests to add as they please.

Storage Tips

While this dish is best enjoyed immediately after cooking, leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or additional half and half to loosen the sauce, as it will thicken when chilled. I don't recommend freezing this dish as the texture of both the shrimp and the creamy sauce can change significantly when frozen and thawed.

Common Queries

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this dish. Thaw it completely and pat dry before adding to prevent excess water in the sauce. While fresh corn offers the best summer flavor, quality frozen corn is a convenient year-round alternative that still delivers good results.

→ What can I substitute for feta cheese?

If you don't have feta, try using cotija cheese for an authentic Mexican street corn flavor. Other options include goat cheese for tanginess, queso fresco for a milder taste, or even cream cheese for extra creaminess. Each alternative will slightly change the flavor profile but still create a delicious dish.

→ How can I make this dish spicier?

To increase the heat level, add diced jalapeños or serrano peppers when cooking the onions and garlic. You can also incorporate cayenne pepper or hot sauce to the cream sauce, or finish with red pepper flakes. For a smoky heat, try adding chipotle powder or including diced chipotles in adobo sauce.

→ Can I use pre-cooked shrimp?

Pre-cooked shrimp can be used, but add them only at the very end to warm through. Cooking pre-cooked shrimp for too long will make them tough and rubbery. For best flavor and texture, raw shrimp is recommended as they'll absorb more of the seasonings during cooking.

→ What side dishes pair well with this?

This dish pairs beautifully with crusty bread for soaking up the delicious sauce, a simple green salad with vinaigrette, or steamed rice. For a more substantial meal, consider serving alongside roasted vegetables, avocado slices, or Mexican-style grilled vegetables. A glass of crisp white wine or a light beer complements the flavors perfectly.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of half-and-half or water if the sauce has thickened. Avoid microwaving if possible, as shrimp can become tough when reheated this way. Garnish with fresh cilantro and lime juice before serving.