1-Getting started with Mexican street corn and shrimp: Begin by preparing your ingredients to make the process smooth and enjoyable. Heat a large 12-inch skillet over medium heat with olive oil, then cook the seasoned shrimp 1.5 pounds of large raw shrimp, peeled and deveined, tossed with 1 teaspoon chili powder and ¼ teaspoon salt until they turn pink, which takes about 3-4 minutes, and set them aside.

2-Next: add 2 tablespoons salted butter and ½ cup chopped onion to the skillet, seasoning lightly with salt, and cook until softened, around 3 minutes. Follow that by adding 5 cloves minced garlic and cooking for 2 more minutes, making sure it doesn’t burn for the best flavor. Stir in 1 cup cooked corn kernels and 1 teaspoon smoked paprika, then pour in 1 cup half-and-half and bring it to a simmer.

3-Once simmering: add 3 ounces of crumbled feta cheese and stir until it melts smoothly into the sauce. Squeeze juice from half a lime into the mix, return the shrimp to the skillet, and gently reheat everything. For a finishing touch, top with the remaining ½ cup corn, lime slices, and chopped cilantro, and sprinkle extra chili powder or smoked paprika if you want more zest.