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Shrimp and creamed corn is essentially what happens when you take the vibrant, smoky flavors of Mexican street corn (Elote) and turn it into a sophisticated, one-pan seafood dinner. It sounds like high-concept fusion, but the reality is beautifully simple: sweet corn, tender shrimp, and a tangy feta cheese sauce that pulls everything together. Ready in 30 minutes, this dish is my secret weapon for summer nights when the corn is fresh and I want a meal that feels like a special occasion without heating up the entire house. I stumbled onto this while trying to offload a mountain of garden corn from a neighbor, and it’s now a permanent fixture in my summer rotation.
My friend Sarah used to act like cooking seafood was a high-wire act requiring professional training. When she saw me throw this together in thirty minutes, she seemed almost offended that it was so easy. I watched her go from skeptic to superfan in the span of one dinner. Now she’s the one bringing "fancy" shrimp dishes to potlucks, finally admitting that shrimp is actually one of the easiest proteins to master at home.
What Goes Into It
- Raw Shrimp: 1.5 lbs (Large, 15–20 count), peeled and deveined
- Fresh Corn: 1.5 cups (about 2 ears), though frozen works in a pinch
- Feta Cheese: 4 oz block, crumbled (reserve some for garnish)
- Half-and-Half: 1 cup for a creamy but not overly heavy sauce
- Aromatics: 5 cloves minced garlic and 1/2 cup chopped onion
- Spices: 1 tsp chili powder (for the shrimp) and 1 tsp smoked paprika (for the sauce)
- Butter and Olive Oil: For searing and sautéing
- Fresh Garnish: Limes and plenty of chopped cilantro
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Making the Meal
- 1. Sear the Shrimp:
- Heat olive oil in a large skillet over medium heat. Season shrimp with chili powder and salt. Cook for 2 minutes per side until pink and opaque. Remove the shrimp to a plate and set aside.
- 2. Build the Aromatics:
- In the same pan, melt the butter. Sauté the onions until translucent (about 3 minutes), then add the garlic and cook for another 2 minutes until fragrant but not browned.
- 3. Create the Creamy Corn:
- Stir in 1 cup of the corn and the smoked paprika. Pour in the half-and-half and bring to a gentle simmer. Stir in 3 oz of the crumbled feta, whisking until it melts into a smooth, tangy sauce.
- 4. Combine and Finish:
- Squeeze in half a lime. Add the shrimp back into the pan just to warm them through. Top with the remaining corn, the rest of the feta, and a generous handful of cilantro. Serve with lime wedges.
"The first time I made this, I tried to save a dish by leaving the shrimp in while I made the sauce. Huge mistake. They ended up half their original size and incredibly tough. Trust the process: take them out!"
Storage and Reheating
Leftovers will keep for up to 2 days in the fridge. Seafood is notoriously finicky to reheat; use a skillet over low heat and add a splash of liquid to keep the sauce creamy. Avoid the microwave if possible, as it will inevitably overcook the shrimp. This dish does not freeze well due to the dairy-based sauce and the delicate texture of the shrimp.
Variations to Try
- The Scallop Swap: Use sea scallops instead of shrimp for an even more decadent meal
- Heat It Up: Add a finely diced jalapeño in with the onions for a true spicy street-corn kick
- Goat Cheese Version: Swap the feta for goat cheese if you prefer a creamier, earthier tang
- Bacon Addition: Garnish with crispy bacon bits for a smoky, salty crunch that pairs perfectly with corn
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This shrimp and creamed corn dish is proof that you don't need a long list of ingredients or hours in the kitchen to produce a restaurant-quality meal. It’s a celebration of simple, bold flavors that come together in one pan. Whether you're drowning in garden corn or just looking for a way to make weeknight shrimp more exciting, this recipe is a guaranteed win!
Frequently Asked Questions
- → Can I use frozen shrimp?
- Yes! Just make sure to thaw them completely and pat them really dry with paper towels before cooking. Wet shrimp won't sear properly.
- → What can I use instead of feta cheese?
- Goat cheese or cream cheese would work, though the flavor will be different. Feta gives it that tangy, salty kick that's perfect with the sweet corn.
- → Can I use canned or frozen corn?
- You can, but fresh or grilled corn tastes way better. If using frozen, thaw it completely and drain well. If using canned, drain and rinse it first.
- → How do I know when shrimp are done?
- They'll turn pink and opaque, and curl into a C shape. If they curl into a tight O, they're overcooked. It only takes 3-4 minutes total.
- → Can I make this ahead?
- It's best fresh since shrimp can get rubbery when reheated. You can prep the corn sauce ahead and just cook the shrimp right before serving.
- → What should I serve with this?
- Rice, crusty bread, or warm tortillas are perfect for soaking up the creamy sauce. A simple side salad completes the meal nicely.