Name: Mexican Street Corn with Shrimp and Creamy Feta Cheese Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 ears fresh corn (or 3 cups frozen corn kernels); 12 oz halal-certified shrimp, peeled and deveined; 2 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper to taste; 1 lime (zest and juice); 1/4 cup chopped fresh cilantro; 1 cup crumbled feta cheese; 1/2 cup plain Greek yogurt; 2 tbsp mayonnaise; 1–2 tbsp milk (to thin, if needed); 1 small jalapeño, seeded and minced (optional); 1 tbsp honey or agave syrup; Pinch of cayenne; Extra cilantro, lime wedges, chili powder or Tajín for garnish

Description

A cozy fall dish featuring sweet roasted corn, juicy shrimp, and a tangy creamy feta cheese sauce, perfect for gatherings.

Ingredients

4 ears fresh corn (or 3 cups frozen corn kernels)
12 oz halal-certified shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
1 lime (zest and juice)
1/4 cup chopped fresh cilantro
1 cup crumbled feta cheese
1/2 cup plain Greek yogurt
2 tbsp mayonnaise
1–2 tbsp milk (to thin, if needed)
1 small jalapeño, seeded and minced (optional)
1 tbsp honey or agave syrup
Pinch of cayenne
Extra cilantro, lime wedges, chili powder or Tajín for garnish

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Instructions

Make the feta sauce: In a bowl, combine crumbled feta, Greek yogurt, mayonnaise, minced jalapeño, honey, cayenne, and lime juice. Whisk until smooth, adding milk 1 teaspoon at a time until you reach a drizzling consistency. Chill while you prepare the corn and shrimp.
Prepare the corn: If using fresh corn, shuck and brush with olive oil. Preheat a grill pan or skillet over medium-high heat. Grill corn, turning occasionally, until charred and tender (about 8–10 minutes). For frozen corn, sauté in a hot pan with a little oil until golden.
Cook the shrimp: Toss shrimp with smoked paprika, cumin, salt, and pepper. In a skillet, melt butter with a splash of olive oil. Add garlic and cook 30 seconds. Add shrimp and cook 2–3 minutes per side until pink and cooked through. Finish with lime zest and a squeeze of lime juice.
Assemble: Cut corn off the cob if using fresh, or leave kernels whole if desired. Toss warm corn with half the feta sauce, then fold in cooked shrimp. Plate and drizzle additional sauce over the top. Garnish with cilantro, extra feta, and a sprinkle of chili powder.

Notes

Use cold feta and Greek yogurt straight from the fridge for a smoother sauce. Don’t overcook shrimp—remove as soon as they turn opaque. Taste the feta sauce before adjusting lime; feta can be salty.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Grilling and Sautéing
Cuisine: Mexican