Ingredients (Serves 4)

Main Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 cups corn kernels (fresh, frozen, or canned)
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 jalapeño, diced (optional)
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt and black pepper, to taste

Creamy Street Corn Sauce

• ⅓ cup mayonnaise
• ¼ cup sour cream
• Juice of 1 lime
• ½ cup cotija cheese (or feta)
• ¼ cup chopped cilantro

Optional Additions

• Diced avocado
• Crushed tortilla chips
• Hot sauce
• Green onions

Instructions

1. Season the Shrimp

• Pat shrimp dry.
• Toss with chili powder, paprika, cumin, salt, and pepper.

2. Char the Corn

• Heat olive oil in a large skillet over medium-high heat.
• Add corn and cook 5–7 minutes until slightly charred.
• Stir occasionally for even browning.
• Remove corn and set aside.

3. Cook the Shrimp

• In the same skillet, melt butter.
• Add shrimp and cook 1–2 minutes per side until pink and opaque.
• Add garlic and jalapeño during the last minute.

4. Make the Creamy Sauce

• Lower heat to medium.
• Stir in mayonnaise, sour cream, lime juice, and half the cotija cheese.
• Mix until creamy and warmed through.

5. Combine Everything

• Return corn to the skillet.
• Toss everything together until evenly coated.

6. Garnish & Serve

• Top with remaining cotija and cilantro.
• Add avocado, hot sauce, or tortilla chips if desired.

Tips for Best Flavor

Get a Good Char

Allow the corn to sit undisturbed for a minute or two before stirring.

Don’t Overcook Shrimp

Shrimp cook very fast — remove from heat as soon as they curl and turn pink.

Fresh Lime Matters

Fresh lime juice brightens the creamy sauce and balances richness.

Spice Control

• Mild: skip jalapeño
• Medium: add extra chili powder
• Spicy: use chipotle powder or cayenne

Best Cheese Substitute

If cotija isn’t available, feta works very well.

Serving Ideas

• Over cilantro-lime rice
• In warm tortillas as tacos
• With tortilla chips
• Alongside black beans
• Over quinoa or cauliflower rice

Storage

• Refrigerate up to 3 days
• Reheat gently to avoid rubbery shrimp
• Not ideal for freezing because of the creamy sauce