Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh shrimp and quality corn make all the difference. Growing up, my gran always said to choose ingredients that tell a story of their own, like corn fresh enough to still taste of summer sun. For this recipe, I prefer using fresh corn on the cob if I can find it, but good-quality frozen corn works in a pinch. For the shrimp, I opt for wild-caught when possible for that extra depth of flavor.
- 1 pound large shrimp, peeled and deveined
- 3 ears fresh corn, kernels removed (or 2 cups frozen corn)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Optional: pinch of cayenne for extra heat
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add the shrimp, seasoning them with salt, pepper, smoked paprika, and chili powder. Cook for 2-3 minutes per side, until they turn pink and opaque. Transfer shrimp to a plate and set aside.
- In the same skillet, add the garlic and corn kernels. Sauté for 5-7 minutes, stirring occasionally, until the corn begins to char lightly in spots and smells sweet and smoky.
- Reduce heat to low, then stir in mayonnaise, lime juice, and half of the cotija cheese. Mix well until everything is creamy and coated.
- Return the shrimp to the skillet, tossing gently to combine and warm through for another minute.
- Sprinkle the remaining cotija cheese and chopped cilantro on top before serving.
- Serve immediately with lime wedges on the side for an extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
