Mexican
Chile-Lime Shrimp and Esquites Skillet
Seared shrimp and blistered sweet corn meet a cool lime-mayonnaise dressing, Cotija, jalapeño, and cilantro in a skillet supper inspired by the flavors of esquites.
4 servings · 20 minutes prep · 26 minutes cook
Ingredients
Lime Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon Diamond Crystal kosher salt, divided
Shrimp and Corn
- 1 1/4 pounds large shrimp, peeled, deveined, and patted very dry
- 2 tablespoons neutral oil, divided
- 5 ears fresh sweet corn, kernels cut from the cobs, about 4 cups
- 1 medium jalapeño, seeded if desired and finely chopped
- 2 garlic cloves, finely minced
- 2 tablespoons water
Finish
- 3 ounces Cotija cheese, crumbled
- 1/2 cup loosely packed cilantro leaves, roughly chopped
- 1 lime, cut into wedges
Directions
Mix the Cool Dressing
- Whisk the mayonnaise, sour cream, lime juice, smoked paprika, and one-third of the salt until smooth. Keep at room temperature while the corn cooks.
Blister the Corn and Sear the Shrimp
- Heat a dry 12-inch skillet over medium-high. Add half the corn kernels in an even layer and cook for 6 to 8 minutes, stirring only every 90 seconds, until several surfaces are deeply blistered. Transfer to a bowl and repeat with the remaining corn.
- Toss the shrimp with half the oil and another third of the salt. Add the remaining oil to the hot skillet, arrange the shrimp in one layer, and sear for 1 1/2 to 2 minutes per side, until pearly or white, opaque, and just firm. Transfer to a plate.
Glaze and Finish Off Heat
- Lower the heat to medium. Add the jalapeño and garlic; stir for 45 seconds. Return the corn with the water and remaining salt, scraping up the browned bits, then turn off the heat.
- Fold the lime dressing through the hot corn, followed by two-thirds of the Cotija and half the cilantro. Return the shrimp and toss once to glaze. Top with the remaining cheese and cilantro; serve hot with the lime wedges.
