Charred Corn & Shrimp with Ancho-Lime Butter
Ingredients
- 1 poundlarge shrimp (21–25 count, peeled and deveined)
- 3 earscorn
- 4 tablespoonbutter
- 1½ teaspoonancho chili powder
- 1lime
- 3 clovesgarlic
- ½ teaspoonred pepper flakes
- 2 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ·cilantro
Prep
- 01
Peel and devein 1 pound large shrimp (or buy pre-peeled).
- 02
Shuck 3 ears of corn and brush away silk.
- 03
Mince 3 garlic cloves.
Method
- 01
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add 1 tablespoon olive oil and place corn cobs on the skillet. Let them char for 3–4 minutes per side, turning occasionally, until blackened in spots. Transfer to a cutting board.
- 02
Return the pan to medium-high heat and add remaining 1 tablespoon olive oil. Season shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Working in a single layer, sear shrimp for 1.5–2 minutes per side until pink and just cooked through. Transfer to a plate.
- 03
Reduce heat to low. Add 4 tablespoons butter to the pan along with 1.5 teaspoons ancho chili powder, 3 minced garlic cloves, and 1/2 teaspoon red pepper flakes. Stir constantly for 30 seconds until fragrant and the butter is melted.
- 04
Squeeze juice from 1 lime into the butter mixture. Stir to combine.
- 05
Cut kernels from the corn cobs using a sharp knife, scraping to get every kernel. Return kernels and shrimp to the pan and toss to coat evenly in the spiced butter. Taste and adjust salt and pepper.
- 06
Transfer to a serving platter or bowls. Scatter fresh cilantro on top and serve immediately with lime wedges.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon. For a fiery finish, add a pinch of cayenne or a dash of hot sauce to the butter. A sprinkle of cotija cheese or crispy tortilla strips adds a textural contrast if you have them on hand.
Ancho chili powder brings deep, smoky heat without overwhelming—it's more flavor than fire. If you can't find it, substitute equal parts regular chili powder and smoked paprika. The charred corn adds crucial sweetness and texture to balance the spice.