Description
Sweet charred corn, smoky spice, and juicy shrimp meet a tangy, creamy feta sauce that brightens every bite.
Ingredients
Scale
- 4 ears fresh corn (about 600 g/5 cups kernels)
- 450 g (1 lb) large shrimp, peeled and deveined
- 100 g (3.5 oz) feta cheese, crumbled
- 120 g (1/2 cup) Greek yogurt
- 60 g (1/4 cup) mayonnaise
- 30 ml (2 tbsp) lime juice
- 14 g (1 tbsp) butter or 30 ml (2 tbsp) neutral oil
- 1 clove garlic, minced
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (2 g) chili powder
- 1/8 tsp (0.5 g) cayenne (optional)
- 15 g (1/2 cup) cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Make the creamy feta sauce by mashing feta, Greek yogurt, and mayonnaise until smooth; mix in lime juice, garlic, chili powder, and salt. Chill for about 10 minutes.
- Pat shrimp dry and toss with oil, smoked paprika, salt, and pepper. Heat a skillet over high heat and cook shrimp for 2–3 minutes per side until opaque.
- Heat a grill or skillet over medium-high heat with butter and oil; add corn and cook, stirring to develop char, for 8–10 minutes.
- Toss the hot corn with the feta sauce, chopped cilantro, and lime juice. Thin the sauce with water or more lime juice if necessary.
- Divide the dressed corn among plates, top with shrimp, and garnish with extra feta and lime wedges. Serve warm.
Notes
To avoid rubbery shrimp, remove them from heat at the first sign of opacity. For a dairy-free version, substitute the dairy ingredients with an avocado-lime crema.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 220mg