Street Corn Shrimp Bowls

Street corn shrimp bowls combine seared shrimp, charred corn, creamy lime-chili sauce, rice, cotija, and cilantro for an easy 30-minute meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cups long-grain white rice
• 3 cups water
• 1 pound shrimp
• 1.5 cups corn kernels
• 0.25 cup mayonnaise
• 1 whole lime
• 0.333 cup cotija cheese
• 0.25 cup fresh cilantro
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil

Cooking instructions

1. Rinse the rice under cold water. Combine rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat and rest, covered, for 5 minutes. (about 20 min) — Bring to a boil, then simmer on low
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until browned in spots, 5 to 7 minutes. (about 7 min) — Medium-high heat
3. Stir mayonnaise, the juice of half the lime, 1/2 teaspoon chili powder, and a pinch of salt into the hot corn. Cook for 1 minute, stirring, until combined. Transfer to a bowl. (about 1 min) — Medium heat
4. Pat the shrimp dry. Season with the remaining chili powder, black pepper, and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Sear shrimp for 2 to 3 minutes per side, until opaque and the thickest pieces reach 145°F. (about 6 min) — Medium-high heat; shrimp to 145°F
5. Fluff the rice and divide it among four bowls. Top with shrimp and corn, then sprinkle with cotija and cilantro. Serve with the remaining lime half. (about 2 min)