Charred Corn and Shrimp with Lime Butter
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 earscorn
- 3 tablespoonbutter
- 1lime
- 3 clovesgarlic
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ·fresh cilantro
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Cut kernels off 3 ears of corn.
- 03
Mince 3 cloves garlic.
- 04
Chop a small handful of fresh cilantro for garnish.
Method
- 01
Cut corn kernels off the cob and set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 02
Add corn kernels and cook for 5–7 minutes, stirring occasionally, until they begin to char and turn golden brown. Transfer to a plate.
- 03
Return the pan to medium-high heat with remaining 1 tablespoon olive oil. Season shrimp generously with salt and pepper. Cook in a single layer for 2–3 minutes per side until they turn pink and opaque. Transfer to the plate with corn.
- 04
Reduce heat to low. Add butter and minced garlic to the pan and cook for 30 seconds until fragrant. Juice the lime into the pan and stir in red pepper flakes.
- 05
Return the corn and shrimp to the pan, toss gently to coat, and warm for 1 minute. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro.
Spice Tips
For a warmer finish, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A small pinch of smoked paprika adds subtle depth. Fresh basil or mint can substitute for cilantro if you prefer a different herb profile.
Serve over rice or couscous for a more filling meal, or with a green salad for extra freshness. You can prep the shrimp and corn up to 4 hours ahead and store in the refrigerator.