Step 1: Prepare the Corn

If you’re using fresh corn, start by shucking the ears and removing the silk. Then, with a sharp knife, cut the kernels off the cob. This can be a bit messy, so I recommend doing it over a large bowl to catch any kernels that might jump out!

Tip: If you’re using frozen corn, simply thaw it and pat it dry with a paper towel to remove excess moisture.

Step 2: Cook the Shrimp

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to let it burn!

Next, add the shrimp to the skillet. Season with chili powder, cumin, salt, and pepper. Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque.

Encouragement: Don’t worry if they curl up a bit; that just means they’re cooking perfectly!

Step 3: Add the Corn

Once the shrimp are cooked, add the corn to the skillet. Stir everything together and let it cook for another 3-4 minutes until the corn is heated through and slightly charred. This step brings out the natural sweetness of the corn and enhances the overall flavor.

Tip: If you want a bit of extra char, you can broil the corn in the oven for a couple of minutes before adding it to the shrimp!

Step 4: Finish with Lime and Cheese

Once the corn is heated, squeeze the juice of two limes over the shrimp and corn mixture. Stir to combine. The acidity of the lime juice brightens the flavors and makes everything pop!

Remove the skillet from the heat and sprinkle crumbled cotija cheese over the top.

Reassurance: Feel free to adjust the amount of cheese based on your preference; it adds a creamy, salty flavor that’s just divine.

Step 5: Garnish and Serve

Garnish with freshly chopped cilantro for a pop of color and freshness. Serve immediately while it’s warm, either on its own or as a filling for tacos.