Corn w/ Shrimp, Chilies & Scallions

Name: Corn w/ Shrimp, Chilies & Scallions
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL; 4 CUPS FRESH CORN KERNELS (FROM ABOUT 5 EARS CORN) OR THAWED FROZEN CORN KERNELS, PATTED DRY; 12 OUNCES COOKED SHELLED SHRIMP, ROUGHLY CHOPPED; 2 FRESNO OR JALAPEÑO CHILIES, STEMMED, SEEDED AND CHOPPED; 2 TABLESPOONS SALTED BUTTER, CUT INTO 2 PIECES; 2 TABLESPOONS FISH SAUCE OR SOY SAUCE; 1 BUNCH SCALLIONS, THINLY SLICED ON THE DIAGONAL; 1 TABLESPOON LIME JUICE; KOSHER SALT AND GROUND BLACK PEPPER

3 steps

Prep:10minCook:10min

Updated at: Sat, 20 Jan 2024 18:32:39 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespoonsgrapeseed oil

or other neutral

4 CUPSFRESH CORN KERNELS

FROM ABOUT 5 EARS CORN, OR THAWED FROZEN CORN KERNELS, PATTED DRY

12 OUNCESSHRIMP

COOKED SHELLED, ROUGHLY CHOPPED

2FRESNO CHILIES

OR JALAPEÑO, STEMMED, SEEDED AND CHOPPED

2 TABLESPOONSBUTTER

SALTED, CUT INTO 2 PIECES

2 tablespoonsfish sauce

or soy sauce

1 BUNCHSCALLIONS

THINLY SLICED ON THE DIAGONAL

1 tablespoonlime juice

kosher salt

ground black pepper

Instructions

Step 1

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the corn and cook, stirring occasionally, until it begins to char, 6 to 7 minutes.

Step 2

Add the shrimp, chilies and butter, then cook, stirring, until the shrimp are heated through and the butter is melted, 1 to 2 minutes. Off heat, stir in the fish sauce, scallions and lime juice. Taste and season with salt and pepper.

Step 3

Don’t forget to thaw and pat dry the corn if using frozen. Removing excess moisture reduces splatter and also helps ensure the kernels char instead of steam when they hit the hot skillet.