Mexican Street Corn with Shrimp and Feta Sauce
This dish takes the bold, smoky flavors of Mexican street corn and pairs them with tender, spiced shrimp in a luscious feta cream sauce.
It’s vibrant, colorful, and layered with flavor—sweet corn, tangy feta, fresh lime, and fragrant cilantro. Served warm, it’s the kind of dish that feels indulgent yet fresh, perfect for a weeknight dinner or an impressive meal for guests.
Why People Will Love This Recipe
A fusion of flavors – Creamy, tangy feta balances smoky corn and spiced shrimp beautifully.
Restaurant quality at home – Looks and tastes like something you’d order, yet simple to make.
Comfort with brightness – Rich sauce meets citrus and cilantro for balance.
Versatility – Can be served as a main dish with rice or tortillas, or as a hearty appetizer.
Crowd-pleasing – Familiar flavors with a gourmet twist that everyone can enjoy.
Key Ingredients
Shrimp – Meaty and tender, the protein that carries the spices.
Corn – Sweet, smoky, and essential for the “street corn” character.
Feta cheese – Adds creaminess and tang, melting into the sauce.
Smoked paprika – Brings earthy depth and subtle heat.
Fresh lime & cilantro – Brighten the richness with citrus and herbal freshness.
Mexican Street Corn with Shrimp and Feta Sauce
Ingredients
For the shrimp
Raw shrimp – 1.5 pounds, large (15–20 count per pound), peeled and deveined
Chili powder – 1 teaspoon, for warmth and spice
Salt – ¼ teaspoon, or to taste
Olive oil – 2 tablespoons, for searing
For the creamed corn
Butter – 2 tablespoons, salted, for richness
Onion – ½ cup, finely chopped, for savory depth
Garlic – 5 cloves, minced, for aromatic flavor
Corn kernels – 1 ½ cups, cooked (from about 2 grilled or boiled ears)
Smoked paprika – 1 teaspoon, for a smoky, earthy note
Half-and-half – 1 cup, for creaminess
Feta cheese – 4 ounces, divided; crumble yourself for best flavor and texture
Limes – 2 small, for juice and garnish
Fresh cilantro – a handful, chopped, for a bright, herbal finish
Instructions
1. Cook the shrimp
Heat a large 12-inch skillet over medium heat until hot.
Add the olive oil—it should glide across the pan but not smoke.
Arrange the shrimp in a single layer, season with chili powder and salt, and cook for 3–4 minutes, flipping once or twice, until pink and opaque.
Work in batches if needed to avoid overcrowding.
Remove the shrimp from the skillet and set aside.
2. Make the creamed corn
In the same skillet, melt the butter over medium heat.
Add the onion with a pinch of salt and cook for about 3 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 2 more minutes, being careful not to let it burn.
Add the corn and smoked paprika, stirring to coat.
Pour in the half-and-half, bring to a gentle simmer, then stir in about 3 ounces of crumbled feta cheese.
Cook until the cheese melts into a creamy sauce.
3. Assemble the dish
Squeeze in the juice of half a lime and stir.
Return the shrimp to the skillet and reheat gently in the sauce.
4. Garnish and serve
Top with the remaining corn, fresh cilantro, and lime wedges.
For extra flavor, sprinkle lightly with more chili powder or smoked paprika.
Serve warm.
Important Notes
Don’t overcrowd the shrimp – Cook in batches for even searing.
Use freshly crumbled feta – It melts creamier than pre-crumbled.
Mind the garlic – Cook gently; burnt garlic will overpower the dish.
Control the heat – Smoked paprika is mild; add a pinch of cayenne or chili flakes if you want more spice.
Serve immediately – The sauce is at its best hot and fresh, before it thickens too much.
Nutrition Information
(per serving, about 1 of 4)
Calories: 410 kcal | Total Fat: 25 g | Saturated Fat: 10 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 225 mg | Sodium: 770 mg | Total Carbohydrates: 15 g | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 34 g
Frequently Asked Questions:
1. Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before cooking to prevent excess liquid.
2. What can I use instead of feta?
Cotija cheese is a traditional Mexican option, or goat cheese for a creamier tang.
3. Can I make this without half-and-half?
Heavy cream works for a richer sauce; whole milk for a lighter one (though it may be thinner).
4. What should I serve this with?
It’s delicious with rice, quinoa, tortillas, or even over pasta.
5. How long will leftovers last?
Store in an airtight container in the fridge for 2–3 days. Reheat gently to avoid overcooking the shrimp.
6. How do I keep shrimp juicy and not rubbery?
Cook quickly over medium heat, only until they turn pink and opaque. Overcooking makes them tough.
7. Can I grill the shrimp instead?
Yes! Grill for 2–3 minutes per side, then toss them into the sauce before serving.
8. How can I make the sauce thicker?
Simmer a little longer to reduce, or stir in an extra tablespoon of crumbled feta.
9. Can I prepare the sauce ahead of time?
You can make the creamed corn base earlier, then reheat and add shrimp just before serving.
10. How do I get extra smoky flavor?
Grill the corn before cutting it off the cob, and use smoked paprika generously.