Go Back

Mexican Street Corn with Shrimp and Creamy Feta Cheese Sauce

A vibrant dish featuring smoky grilled corn, succulent shrimp, and a tangy creamy feta sauce, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh corn, husks removed (or 4 cups frozen corn, thawed) Use fresh for the best charred flavor.
  • 1 pound medium shrimp, peeled and deveined Swap with scallops for a luxe twist.
  • 2 tablespoons olive oil, plus more for brushing
  • 2 cloves garlic, minced Try roasted garlic for a sweeter note.
  • 1 teaspoon smoked paprika Or regular paprika if you want milder smoke.
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
Sauce Ingredients
  • 1/2 cup crumbled feta cheese Tangy and creamy; goat cheese is a fine substitute.
  • 1/4 cup Greek yogurt Or sour cream for more richness.
  • 2 tablespoons mayonnaise Optional for extra silkiness.
  • 1 lime zested and juiced
  • 2 tablespoons chopped cilantro Parsley works in a pinch.
  • 1 small jalapeño, finely chopped Optional for heat.
  • 1 tablespoon honey or agave Optional, to balance heat and salt.

Method
 

Prepare the Feta Sauce
  1. In a small bowl, mash the crumbled feta with the Greek yogurt and mayonnaise until smooth and creamy.
  2. Stir in lime zest, 1 tablespoon lime juice, a pinch of smoked paprika, and a touch of honey if using.
  3. Taste and adjust salt as needed.
Season the Shrimp
  1. Toss shrimp with 1 tablespoon olive oil, minced garlic, smoked paprika, cumin, salt, and pepper.
  2. Let them sit while you heat the grill or skillet.
Char the Corn
  1. Heat a grill pan or outdoor grill to medium-high.
  2. Brush corn with olive oil and place directly on the grates.
  3. Turn every 2–3 minutes until kernels are charred and smoky.
Cook the Shrimp
  1. In a hot skillet or on the grill, cook shrimp about 2 minutes per side until opaque and just firm.
  2. Avoid overcooking the shrimp.
Slice and Toss
  1. Cut the corn off the cob into a large bowl.
  2. Add the cooked shrimp, chopped jalapeño, chopped cilantro, and a squeeze of lime juice.
  3. Spoon in most of the feta sauce and toss gently.
Serve
  1. Pile the mixture onto a platter or spoon into bowls.
  2. Drizzle the remaining feta sauce on top and finish with a squeeze of lime.

Notes

Store leftovers in an airtight container for up to 3 days. The feta sauce may firm up — stir in a splash of water or lime juice before reheating.