Description
A vibrant dish featuring charred corn and succulent shrimp, complemented by a tangy creamy feta sauce, perfect for dinner or a festive appetizer.
Ingredients
Scale
- 4 ears fresh corn, kernels cut off (about 640 g / 4 cups)
- 450 g (1 lb) large shrimp, peeled and deveined
- 120 g (4 oz) crumbled feta cheese
- 120 g (1/2 cup) Mexican crema or full-fat Greek yogurt
- 60 g (1/4 cup) mayonnaise (optional)
- 1–2 limes, juiced (about 30–60 ml / 2–4 tbsp)
- 5–10 g (1–2 tsp) chili powder & smoked paprika
- 1 clove garlic, minced
- 6 g (1 tsp) salt
- 15 g (1/2 cup) chopped cilantro
- 30 ml (2 tbsp) olive oil or neutral oil
- 15 g (1 tbsp) butter (optional)
- Cotija cheese and sliced jalapeño for garnish (optional)
Instructions
- Cut the kernels from the fresh corn and char them in a hot grill or skillet for 5–7 minutes until browned.
- Whisk together the feta, crema, (or yogurt), mayo (if using), lime juice, minced garlic, paprika, and salt until smooth.
- Pat the shrimp dry, season with oil, chili powder, and salt. Cook in a skillet for 2–3 minutes per side until opaque.
- Combine the charred corn with the creamy feta sauce and shrimp, gently fold to coat, and finish with chopped cilantro. Serve immediately.
Notes
For more intense char, char the whole ears directly over flame for a deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 generous cup
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 160mg