Name: Mexican Street Corn with Shrimp and Creamy Feta Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups corn kernels (fresh or frozen); 1 pound shrimp, peeled and deveined; 1/2 cup feta cheese, crumbled; 1/2 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 teaspoon chili powder; 2 tablespoons olive oil; Salt and pepper to taste; Chopped cilantro for garnish

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Why Make This Recipe

Mexican Street Corn with Shrimp and Creamy Feta Cheese Sauce is a delightful dish that combines the flavors of fresh corn, succulent shrimp, and a rich, creamy sauce. It’s a great choice for a summer meal or a casual get-together. This recipe is not only easy to make, but it also packs a punch of flavor, making it a crowd-pleaser. Plus, the combination of shrimp and corn offers a satisfying protein and vegetable dish in one.

How to Make Mexican Street Corn with Shrimp

Ingredients:

2 cups corn kernels (fresh or frozen)
1 pound shrimp, peeled and deveined
1/2 cup feta cheese, crumbled
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
2 tablespoons olive oil
Salt and pepper to taste
Chopped cilantro for garnish

Directions:

In a large skillet, heat olive oil over medium heat.
Add shrimp and cook until pink and cooked through, about 3-4 minutes. Remove the shrimp and set aside.
In the same skillet, add corn and cook until heated through and slightly charred.
In a bowl, mix feta, sour cream, mayonnaise, lime juice, chili powder, salt, and pepper to create the creamy sauce.
Return the shrimp to the skillet, pour the creamy sauce over the corn and shrimp, and stir to combine.
Cook for an additional 2-3 minutes until everything is heated through.
Garnish with chopped cilantro and serve with rice, beans, or corn tortillas.

How to Serve Mexican Street Corn with Shrimp

Serve Mexican Street Corn with Shrimp warm. It goes well with side dishes like rice, beans, or corn tortillas. You could even enjoy it on its own as a hearty main dish. The creamy feta sauce adds a rich flavor that enhances the shrimp and corn, making each bite delicious.

How to Store Mexican Street Corn with Shrimp

To store leftovers, let the Mexican Street Corn with Shrimp cool completely. Place it in an airtight container and keep it in the refrigerator. It should last for about 3-4 days. To reheat, you can warm it in a skillet over low heat until heated through, or microwave it in short bursts.

Tips to Make Mexican Street Corn with Shrimp

For extra flavor, consider adding some chopped jalapeños or a pinch of cayenne for heat.
If you want a smokier flavor, try grilling the corn instead of cooking it in a skillet.
Fresh shrimp are best for this recipe, but frozen shrimp work fine too. Just make sure to thaw them properly before cooking.

Variation

You can adjust the dish by adding other ingredients like bell peppers or avocado for added texture and flavor. You might also substitute the shrimp with grilled chicken or even black beans for a vegetarian option.

FAQs

1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn, but make sure to drain it well before cooking.

2. Is this dish spicy?
The spice level can be adjusted. The chili powder adds mild heat, but you can increase or decrease the amount based on your preference.

3. Can I use another type of cheese instead of feta?
Certainly! You can substitute feta with queso fresco or even cream cheese if you prefer a different flavor.

Mexican Street Corn with Shrimp and Creamy Feta Cheese Sauce