Shrimp with Creamed Corn

This mouthwatering shrimp and creamed corn dish brings together sweet summer corn and succulent shrimp in a creamy, flavor-packed sauce. Inspired by the vibrant flavors of Mexican street corn, this 30-minute meal delivers an explosion of taste with minimal effort and just one pan to clean.

I first created this dish during a sweltering summer evening when I wanted something special but couldn't bear spending hours in the kitchen. The combination was such a hit that it's now our go-to entertaining dish when corn is in season and friends drop by unexpectedly.

Ingredients

• Large raw shrimp: Peeled and deveined, approximately 15-20 count per pound, gives you the perfect meaty texture without becoming rubbery
• Chili powder: Adds a gentle heat that complements the sweetness of the corn
• Olive oil: Helps achieve that perfect sear on the shrimp without sticking
• Salted butter: Creates the rich base for the creamed corn sauce
• Chopped onion: Provides essential aromatic flavor and subtle sweetness when caramelized
• Fresh minced garlic: Offers indispensable depth and complexity to the dish
• Fresh corn kernels: Preferably cut from grilled or boiled cobs for that authentic charred summer flavor
• Smoked paprika: Brings a wonderful smokiness that elevates the entire dish
• Half and half: Creates the perfect creamy consistency without being too heavy like cream
• Feta cheese: Block style that you crumble yourself provides better texture and meltability than pre-crumbled versions
• Fresh limes: Brighten the entire dish with necessary acidity to balance the richness
• Cilantro: Adds a fresh herbaceous note that ties everything together

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Step-by-Step Instructions

Heat the Skillet:

Begin with a large 12-inch high-sided skillet heated to medium. Add your olive oil and ensure it flows easily across the pan without smoking or sizzling violently. The right temperature ensures your shrimp will sear rather than steam.

Cook the Shrimp:

Add your shrimp to the hot skillet, being careful not to overcrowd, which might require cooking in batches. Sprinkle with chili powder and salt directly in the pan. Cook until they turn a beautiful pink color and just curl into a C shape, about 3-4 minutes total with one or two flips. Remove them promptly to prevent overcooking as they'll return to the sauce later.

Build the Flavor Base:

In the same empty skillet, melt butter and add chopped onion with a light sprinkle of salt. The salt helps draw out moisture and speeds caramelization. Cook for 3 minutes until translucent and beginning to soften. Add the minced garlic and cook for 2 more minutes, stirring occasionally. Watch carefully as garlic burns quickly and will impart bitterness if overdone.

Create the Creamed Corn:

Add your cooked corn kernels and smoked paprika, stirring to coat everything evenly in the aromatic butter mixture. Pour in the half-and-half and bring to a gentle simmer before adding most of your crumbled feta cheese. Stir constantly as the cheese melts into the sauce, creating a luxurious velvety texture.

Bring It All Together:

Squeeze fresh lime juice directly into the sauce, which brightens the entire dish and cuts through the richness. Return the cooked shrimp to the pan, gently reheating them in the sauce without further cooking. Top with reserved corn kernels for texture, additional lime wedges, and a generous sprinkling of fresh cilantro.

This recipe reminds me of summers spent at my grandmother's coastal home, where we would pick up fresh shrimp from dockside markets and corn from roadside stands. The combination of seafood and farm-fresh produce created meals that brought the whole family together around the table, talking long into the evening as the breeze carried the scent of saltwater through open windows.

Make-Ahead Options

This dish reheats beautifully, making it perfect for meal prep or entertaining. Prepare the entire dish up to two days ahead and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop with an additional splash of half and half to loosen the sauce. The flavors actually develop and intensify overnight, making this an excellent prepare-ahead option for busy weeknights or dinner parties.

Customization Ideas

This versatile recipe welcomes countless variations to suit your preferences. For a spicier version, add diced jalapeños or a dash of cayenne pepper. Want more vegetables? Bell peppers, cherry tomatoes, or zucchini make excellent additions. For a heartier meal, serve over cooked quinoa, rice, or pasta. You can even substitute the shrimp with diced chicken thighs or white fish if seafood isn't your preference. The creamed corn base remains delicious with any protein.

Cultural Inspiration

This dish draws inspiration from Mexican street corn (elote), where grilled corn is slathered with creamy sauce, cheese, lime, and spices. This clever adaptation brings those beloved flavors into a complete meal. Throughout Latin America, combinations of seafood with corn appear in various forms, from Ecuadorian corn and shrimp chowders to Caribbean seafood stews with corn. This recipe honors those traditions while streamlining the preparation for modern, busy home cooks.

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Frequently Asked Questions

→ How can I ensure my shrimp are perfectly cooked?

Shrimp should be cooked over medium heat until they turn pink, usually about 3-4 minutes. Avoid overcooking to prevent them from becoming tough.

→ What type of corn works best for this dish?

Fresh grilled or boiled corn is ideal, but frozen or canned corn can also be used as a convenient alternative.

→ Can I substitute feta cheese in the recipe?

Yes, you can use goat cheese, queso fresco, or even grated Parmesan as alternatives for a slightly different flavor and texture.

→ How do I adjust the spice level?

Increase or reduce the chili powder and smoked paprika according to your taste preferences. You can also add a pinch of cayenne for extra heat.

→ Is this recipe suitable for meal prep?

Yes, it reheats well! Store in an airtight container in the fridge for up to three days, and reheat gently on the stovetop or in the microwave.