Description
A vibrant and smoky dish combining charred corn, garlicky shrimp, and a tangy creamy feta cheese sauce that captures the flavors of a Mexican street market.
Ingredients
Scale
- 4 ears corn (about 600 g / 1.3 lb kernels)
- 450 g (1 lb) large shrimp, peeled and deveined
- 150 g (5 oz) crumbled feta cheese
- 120 g (1/2 cup) full-fat Greek yogurt
- 60 g (1/4 cup) mayonnaise
- 2 cloves garlic, minced
- 2 large limes, juice and zest
- 1 tsp (2 g) chili powder
- 1 tsp (2 g) smoked paprika
- 30 ml (2 tbsp) olive oil
- 15 g (1 tbsp) butter (optional)
- 1–1.5 tsp salt
- 15 g (1/2 cup) fresh cilantro, chopped
- 40 g (1.5 oz) cotija or extra crumbled feta (optional)
Instructions
- Prepare the corn and shrimp: Shuck the corn and slice the kernels off the cob. Pat shrimp dry and toss with salt, chili powder, and olive oil.
- Make the creamy feta sauce: Pulse feta, Greek yogurt, mayonnaise, lime juice, garlic, and water in a food processor until smooth.
- Char the corn: Heat a grill or skillet and cook corn in a single layer until charred, then toss with butter, lime juice, smoked paprika, and salt.
- Cook the shrimp: Sear shrimp in hot oil until golden and opaque, about 1.5–2 minutes per side.
- Combine shrimp and corn in the pan, pour creamy feta sauce over, and toss gently. Finish with cilantro, lime zest, and cotija, then serve.
Notes
Avoid overcooking the shrimp to prevent a rubbery texture. You can make the sauce ahead of time and store it in the fridge for up to 48 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 125mg