Mexican Street Corn with Shrimp and Creamy Feta Cheese Sauce

A smoky-sweet dish of grilled corn and tender shrimp wrapped in a tangy, creamy feta sauce. Perfect for summer nights!

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Cut corn kernels from 4 ears of corn (about 600 g / 22 oz). Pat 450 g (1 lb) raw shrimp dry with paper towels.
In a small blender, combine 150 g (5 oz) crumbled feta, 120 g (1/2 cup) Greek yogurt, 30 g (2 tbsp) mayonnaise, 2 tbsp (30 ml) lime juice, and 1 minced garlic clove; blend until smooth.
Toss corn kernels with 1 tbsp (15 ml) oil and 1/2 tsp (2 g) kosher salt. Toss shrimp with remaining oil, salt, smoked paprika, and black pepper.
Heat a large cast-iron skillet or grill over medium-high heat. Add corn and cook, stirring occasionally, until some kernels char, about 6–8 minutes.
Move corn to the side and add shrimp; cook for 1.5–2 minutes per side until pink and opaque.
Remove pan from heat and stir corn and shrimp together. Add feta cream sauce and toss gently.
Transfer to a serving platter and sprinkle with cotija, cilantro, and lime zest. Serve immediately with lime wedges.

For better char, dry kernels thoroughly before searing. Store leftovers in an airtight container for up to 3 days.