Fried Corn

Spicy Shrimp


Fried Creamed Corn

  • Cut the corn kernels from the cobs.  Reserve the corn cobs.
  • Measure out 1/2 cup corn kernels and set aside.
  • Add the remaining kernels to a food processor and pulse 6-7 times or until creamy.
  • Using a dull knife, scrape the pulp and milk from the reserved corn cobs and add to the creamed kernels.
  • Melt butter over medium heat in large skillet.  
  • Add corn, corn pulp, salt, pepper and sugar.  Sauté for 2-3 minutes then add the milk and cornstarch.
  • Bring the mixture to a boil, then reduce the heat to low and simmer until the corn is thick and creamy.
  • Add more milk or cornstarch if needed for desired consistency.  Remove the skillet from the heat and cover to keep warm.


  • In a small bowl, combine the Sriracha seasoning, paprika and black pepper.
  • Place the shrimp in a medium mixing bowl and toss with the spice mixture to coat.
  • Heat a large stainless steel skillet over medium-high heat. Add 2 tbsp of olive oil and 1 tbsp of butter to the skillet.
  • Once the butter is melted, add the garlic and sauté for 1 minute or until fragrant.  
  • Add the shrimp in a single layer and cook for 1-2 minutes, then turn.
  • Immediately add the tomatoes and reserved corn kernels.  Cook, stirring occasionally until shrimp are done and the tomatoes begin to soften, about 2 minutes.
  • Remove from the heat and stir in the sliced green onions.  
  • Serve immediately spooned over bowls of fried corn. Garnish with chopped parsley if desired.

Contributor: Tricia Buice from Saving Room for Dessert

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