Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups corn kernels, fresh or frozen (thawed)
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 tsp chili powder
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 pinch salt

Instructions:

  1. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, and salt until smooth; set the crema aside.
  3. Heat a 12-inch cast-iron skillet over medium-high heat and melt 1 tbsp of the butter.
  4. Add corn kernels in a single layer and leave undisturbed for 2-3 minutes until golden-brown char develops. Stir and cook for another 2 minutes, then remove corn from the pan and set aside.
  5. Wipe the pan if needed and add the remaining 2 tbsp of butter. Once foaming, add shrimp in a single layer and sear for 2 minutes per side until opaque and caramelized.
  6. Reduce heat to medium. Return the charred corn to the pan with the shrimp. Add minced garlic and chili powder, stirring constantly for 60 seconds until garlic is fragrant. Stir in the fresh lime juice and chopped cilantro; remove from heat immediately.