Description
A vibrant dish featuring charred corn and shrimp paired with a tangy, creamy feta sauce, perfect for weeknights or special gatherings.
Ingredients
Scale
- 4 ears fresh corn (600 g / about 4 cups kernels)
- 450 g (1 lb) raw shrimp, peeled and deveined
- 150 g (5 oz) crumbled feta cheese
- 120 ml (1/2 cup) sour cream or Greek yogurt
- 60 ml (1/4 cup) mayonnaise
- 30 ml (2 tbsp) freshly squeezed lime juice
- 30 ml (2 tbsp) olive oil
- 1 clove garlic, minced
- 1 tsp (2 g) smoked paprika
- 1/4–1/2 tsp (0.5–1 g) chili powder or cayenne
- 15 g (1/2 cup loosely packed) fresh cilantro, chopped for garnish
- 30–50 g (1–2 oz) cotija or extra feta for finishing
- Salt and black pepper, to taste
Instructions
- Combine feta, sour cream, mayonnaise, lime juice, garlic, and black pepper in a blender. Blend until smooth, about 20–30 seconds.
- Slice kernels off corn and toss shrimp with olive oil, smoked paprika, chili powder, and salt; marinate for 10–15 minutes.
- Heat a grill or skillet over high heat; brush corn with olive oil and cook for about 4–6 minutes until charred.
- Lower heat to medium-high and sear shrimp in a skillet for about 3–4 minutes until pink and opaque.
- Combine charred corn and shrimp in a bowl; fold in creamy feta sauce, cilantro, and lime. Adjust seasoning and serve topped with crumbled cotija or feta.
Notes
Avoid crowding the pan to ensure proper charring. The creamy feta sauce can be made up to 48 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg