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Mexican Street Corn with Shrimp

A vibrant and flavorful dish that combines caramelized corn with succulent shrimp and a creamy feta cheese sauce, perfect for a quick weeknight dinner or casual gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups corn kernels fresh or frozen
  • 1 pound shrimp peeled and deveined
  • 1/2 cup feta cheese crumbled
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice fresh is best
  • 2 tablespoons cilantro chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
  2. Add 2 cups of corn to the pan and sauté until caramelized, about 5-7 minutes.
  3. Stir in 1 pound of shrimp and cook until pink, roughly 3-4 minutes.
  4. In a separate bowl, combine 1/2 cup of feta cheese, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 2 tablespoons cilantro, 1 teaspoon chili powder, and season with salt and pepper.
  5. Pour the feta mixture over the corn and shrimp in the pan, stirring until well combined.
  6. Serve hot, optionally with rice, rice and beans, or warm corn tortillas.

Notes

For added depth of flavor, consider adding smoked paprika or diced bell peppers. To store leftovers, cool to room temperature, then keep in an airtight container in the fridge for up to 3 days.