Description
A vibrant dish combining charred corn, seared shrimp, and a creamy feta sauce, inspired by elote.
Ingredients
Scale
- 4 large ears of corn (or 800 g / about 5 cups kernels)
- 500 g (1 lb) large shrimp, peeled and deveined
- 150 g (5 oz) crumbled feta
- 120 g (1/2 cup) Greek yogurt
- 60 ml (1/4 cup) neutral oil (like grapeseed)
- 15 ml (1 tbsp) lime juice
- 1 small garlic clove, minced
- 15 ml (1 tbsp) finely chopped cilantro
- 5 g (1 tsp) coarse kosher salt
- 3 g (1/2 tsp) black pepper
- 2 g (1/2 tsp) smoked paprika or chili powder
- 40 g (1/4 cup) crumbled cotija or extra feta
- Lime wedges
- Extra chopped cilantro or chives
Instructions
- Toss shrimp with olive oil, kosher salt, black pepper, and lime juice. Let sit for 5–10 minutes.
- Combine feta, Greek yogurt, neutral oil, lime juice, and garlic in a food processor. Blend until smooth.
- Brush corn with oil and grill over medium-high heat until charred, about 8–10 minutes, turning occasionally.
- Heat a skillet over high heat. Sear shrimp for 1.5–2 minutes per side until opaque.
- If using whole corn, cut kernels off and toss with feta cream. Fold in shrimp and top with cotija, paprika, and lime wedges before serving.
Notes
For a dairy-free version, replace feta and yogurt with blended silken tofu and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 210mg