Shrimp and Creamed Corn

Shrimp and creamed corn is the perfect laid-back summer main when you want bold flavors but barely any dishes. This vibrant recipe brings together sweet seasonal corn smoky spice juicy shrimp and a luscious cheesy sauce finished with a pop of lime. It works as a quick weeknight dinner or a centerpiece for your next backyard hangout.

Inspired by my love for street corn and family shrimp boils this dish checks all my weeknight boxes. The first time I made it we ate right out of the pan at the kitchen counter and there were no leftovers.

Ingredients

• Raw shrimp large size peeled and deveined: Shrimp soak up spice and cook quickly for tenderness Use fresh if possible but frozen works well too
• Chili powder: Brings warmth without overpowering Opt for a good blend with real depth
• Salt: Enhances all the flavors Use fine sea salt if you have it
• Olive oil: For sautéing and flavor Make sure it is fresh for best taste
• Salted butter: Delivers a layer of richness and silkiness Choose high-quality for fuller flavor
• Onion: Adds sweetness and hearty base Pick firm onions without soft spots
• Garlic: Provides punch and aromatic warmth Fresh cloves are best use larger ones if you like
• Corn kernels: The essence of summer Sweet and juicy fresh off the cob or frozen if off-season
• Smoked paprika: Deepens the sauce with earthy smoky notes Try Spanish smoked paprika if possible
• Half-and-half: Creates a creamy base Choose one with no additives or gums
• Feta cheese: Salty tangy and creamy Buy a block and crumble for the richest texture
• Limes: Brighten up every bite Pick limes that feel heavy for juiciness
• Fresh cilantro: For zest and freshness Use leaves and tender stems

Step-by-Step Instructions

Prepare the Shrimp:

Pat your shrimp dry and season with chili powder and salt until evenly coated. Heat olive oil in a large skillet over medium heat. Once the oil runs freely but is not smoking nestle shrimp in one even layer. Sear for about three to four minutes flipping just once or twice so they turn opaque and pink but do not curl into tight rings. Avoid crowding so they brown well. Once cooked transfer to a plate and set aside.

Build the Creamed Corn Base:

In the same skillet melt butter over medium heat then scatter in the onion with a pinch of salt. Stir and cook slowly for about three minutes until the onion softens but stays a little sweet not browned. Add garlic and stir for another two minutes until fragrant but never burnt. Adjust the heat lower if anything browns too quickly.

Layer in the Corn and Spice:

Sprinkle in the corn and smoked paprika mixing to coat every bit in oily flavor. Sauté so the corn picks up smokiness and the aromatics come together in the pan.

Simmer and Melt:

Pour in the half-and-half and bring just to a gentle simmer scraping up any browned bits from the bottom. Add most of the feta cheese crumbled and stir until you have a silky sauce and the cheese has melted smoothly into the corn.

Finish and Serve:

Squeeze half a lime into the skillet and swirl it into the sauce. Return the cooked shrimp and their juices to the pan mixing gently to rewarm but not overcook. Taste and adjust lime salt or more chili powder if you want heat. Top with the last of the corn extra lime wedges and a sprinkle of cilantro right before serving.

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For me corn is the ingredient that brings everyone to the table My grandma used to toss leftover grilled corn into everything and now it is the first thing I hunt for at summer markets My kids love how sweet it gets with a little char

Storage Tips

Cool the shrimp and corn mixture before moving to a lidded container. Store in the fridge for up to two days. Reheat gently in a skillet with a splash of extra half-and-half so the sauce stays creamy.

Ingredient Substitutions

Swap shrimp for scallops or chunks of white fish in equal weight Use frozen corn when fresh is not available Just thaw well and drain before sautéing Goat cheese works instead of feta if you prefer a milder tang

Serving Suggestions

Pile this over fluffy rice or tuck into warmed corn tortillas for street food vibes. For a crowd a big crisp salad and grilled bread really round the table out beautifully.

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Cultural Context

This dish riffs on the classic comfort of Mexican esquites corn in a creamy spicy sauce with a nod to Southern shrimp and grits. The feta cheese adds a briny twist replacing traditional cotija and turning it into a fusion meal with roots in summer celebration.

Frequently Asked Questions About Recipes

→ Can I use frozen shrimp for this dish?

Yes, simply thaw the shrimp completely and pat dry with paper towels before cooking for the best sear and texture.

→ What kind of corn works best?

Fresh grilled or boiled corn brings the most flavor and texture, but canned or frozen corn also works well in a pinch.

→ Is there a substitute for feta cheese?

Cotija or queso fresco offer a similar tang. Goat cheese or cream cheese can also provide creaminess, though with a different flavor.

→ How spicy is the dish?

The chili powder and smoked paprika add gentle warmth. Adjust the amount for more or less heat according to your taste.

→ Can I make this ahead of time?

This dish is best served fresh, but leftovers reheat well on the stove or microwave. Add a splash of half-and-half if needed to loosen the sauce.