Shrimp Street Corn Skillet

Instructions

In a medium bowl, toss shrimp, lime zest, chili powder, and 1 tsp. salt. In a small bowl, stir lime juice, mayonnaise, and sour cream; set crema aside. In a large stainless steel or cast-iron skillet over medium-high heat, melt 2 Tbsp. butter. Add corn in a single layer; season with 1/2 tsp. salt. Cook, undisturbed, 5 minutes, then add jalapeño and white scallion parts. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with remaining 1/2 tsp. salt. Add water to deglaze pan, scraping up any browned bits from bottom of skillet. Push corn mixture to one side of skillet and add remaining 1 Tbsp. butter. Once butter is melted, add shrimp; it’s okay if some shrimp overlap. Cook, turning halfway through, until pink and cooked through, 3 to 4 minutes total. Stir shrimp and corn together to combine. Remove skillet from heat. Stir in 1/2 cup reserved crema. Top with cotija, cilantro, green scallion parts, and more chili powder. Serve with tortillas and remaining crema alongside.

• lb. medium shrimp Notes: 1, peeled, deveined
• Zest of 1 lime
• tsp. chipotle chili powder Notes: 1 1/2, plus more for serving
• tsp. kosher salt Notes: 2, divided
• fresh lime juice Notes: 1/4
• mayonnaise Notes: 1/4
• sour cream Notes: 1/4
• tbsp. unsalted butter Notes: 3, divided
• bags frozen corn kernels Notes: 2, 10-oz., thawed
• jalapeño Notes: 1, seeded, finely chopped
• scallions Notes: 2, thinly sliced, green and white parts separated
• garlic cloves Notes: 3, finely chopped
• water Notes: 1/3
• tbsp. crumbled cotija Notes: 3
• tbsp. finely chopped fresh cilantro Notes: 2
• corn tortillas Notes: 8, warmed