Charred Corn and Shrimp with Lime Crema
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 3 earscorn
- 2lime
- ½ cupsour cream
- 2 clovesgarlic
- 1jalapeño
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
- ¼ cupcilantro
Prep
- 01
Cut kernels from 3 ears of corn.
- 02
Peel and devein 1 pound large shrimp.
- 03
Mince 2 cloves garlic.
- 04
Mince 1 jalapeño, removing seeds if desired.
- 05
Chop 1/4 cup cilantro.
Method
- 01
Cut corn kernels from the cob. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, for 5–7 minutes until kernels are lightly charred and tender. Season with salt and pepper. Transfer to a bowl.
- 02
In the same skillet, add remaining 1 1/2 tablespoons olive oil over medium-high heat. Season shrimp generously with salt and pepper. Cook shrimp 2–3 minutes per side until pink and just cooked through. Transfer to the bowl with corn.
- 03
Whisk together sour cream, juice of 1 lime, minced garlic, and minced jalapeño (seeds removed for less heat). Season with salt and pepper to taste.
- 04
Toss shrimp and corn with the lime crema. Divide among plates, top with cilantro, and serve with lime wedges.
Spice Tips
For warmth, add a small pinch of cayenne to the lime crema or keep the jalapeño seeds for more heat. A splash of hot sauce or a sprinkle of smoked paprika finishes the dish with extra depth.