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