Description
A vibrant and flavorful Shrimp Street Corn Skillet combining medium shrimp seasoned with chipotle chili powder and lime zest, sautéed with sweet corn, jalapeño, garlic, and scallions. Topped with a tangy lime crema, crumbled cotija cheese, and fresh cilantro, this dish is served with warm corn tortillas for a perfect quick and satisfying summer meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb. medium shrimp, peeled and deveined
- Zest of 1 lime
- 1 1/2 tsp. chipotle chili powder, plus more for serving
- 2 tsp. kosher salt, divided
Crema
- 1/4 cup fresh lime juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
Skillet Ingredients
- 3 tbsp. unsalted butter, divided
- 2 (10-oz.) bags frozen corn kernels, thawed
- 1 jalapeño, seeded and finely chopped
- 2 scallions, thinly sliced, green and white parts separated
- 3 garlic cloves, finely chopped
- 1/3 cup water
Toppings and Serving
- 3 tbsp. crumbled cotija cheese
- 2 tbsp. finely chopped fresh cilantro
- 8 corn tortillas, warmed
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with lime zest, chipotle chili powder, and 1 teaspoon of kosher salt to evenly coat the shrimp with flavor.
- Prepare the crema: In a small bowl, combine lime juice, mayonnaise, and sour cream; stir thoroughly and set aside.
- Cook the corn mixture: Heat a large stainless steel or cast-iron skillet over medium-high heat and melt 2 tablespoons butter. Add the thawed corn kernels in a single layer, sprinkle with 1/2 teaspoon salt, and cook undisturbed for 5 minutes to let the corn develop some char. Add chopped jalapeño and the white parts of scallions, cooking and stirring occasionally for about 3 minutes until slightly softened.
- Add garlic and deglaze: Stir in chopped garlic, cooking for about 1 minute until fragrant. Season with the remaining 1/2 teaspoon salt. Pour in 1/3 cup water and use it to deglaze the pan, scraping up any browned bits off the bottom for extra flavor.
- Cook the shrimp: Push the corn mixture to one side of the skillet and add the remaining 1 tablespoon butter. Once melted, add seasoned shrimp in a single layer, allowing some overlap if necessary. Cook shrimp for 3 to 4 minutes total, turning halfway through, until pink and cooked through.
- Combine and finish: Stir the cooked shrimp and corn mixture together to combine evenly. Remove the skillet from heat and fold in half of the reserved lime crema (about 1/2 cup).
- Garnish and serve: Top the skillet with crumbled cotija cheese, chopped fresh cilantro, the green parts of scallions, and additional chipotle chili powder to taste. Serve warm with the corn tortillas and remaining crema on the side.
Notes
- This dish combines sweet corn with smoky chipotle chili-dusted shrimp and a tangy lime crema, delivering vibrant flavors perfect for a quick 30-minute summer dinner.
- Using a cast-iron or stainless steel skillet is ideal to achieve deliciously caramelized corn and shrimp.
- Adjust the spiciness by varying the amount of chipotle chili powder and jalapeño based on personal preference.
- Warm the corn tortillas just before serving to enhance their flavor and pliability.
- Leftover shrimp street corn can be stored refrigerated for up to 2 days but is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 7 g
- Sodium: 963 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 225 mg
