This recipe is surprisingly straightforward and can be made in under an hour. Follow these detailed instructions for perfectly cooked shrimp and luxuriously creamy corn every time.

Step 1: Prepare the Shrimp and Vegetables

Begin by ensuring your shrimp are properly prepared. If using frozen shrimp, thaw them completely according to package instructions. Pat the shrimp dry with paper towels – this is crucial for getting a good sear later on. Season the shrimp generously with salt and freshly ground black pepper. Set them aside while you prepare the vegetables.

Next, if using fresh corn on the cob, shuck the corn and carefully cut the kernels off the cob. The easiest way to do this is to stand the cob upright on a cutting board and use a sharp knife to slice downwards, close to the cob, rotating the cob as you go. Aim to get as many kernels as possible while avoiding the tough cob core. If using frozen corn, thaw it completely and drain any excess liquid. If using canned corn, drain and rinse it thoroughly.

Dice the yellow onion finely. You want small, even pieces that will cook down nicely and blend into the creamed corn without being chunky. Mince the garlic cloves. Freshly minced garlic releases its aromatic oils best when minced just before cooking. Chop the fresh thyme leaves finely. And finally, chop the fresh parsley for garnish and set aside. Having all your ingredients prepped and ready to go before you start cooking will make the process much smoother and more enjoyable.

Step 2: Sauté the Aromatic Base

In a large, deep skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering (but not browned), add the diced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent. You want to cook the onion until it loses its raw edge and becomes sweet and fragrant. Avoid browning the onion at this stage; gentle sautéing is key.

Once the onion is softened, add the minced garlic to the skillet. Sauté the garlic for another 1-2 minutes, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. The aroma of sautéed garlic and onion is the foundation of flavor for this dish.

Step 3: Create the Creamed Corn Magic

Add the fresh (or thawed frozen) corn kernels to the skillet with the softened onions and garlic. Stir to combine the corn with the aromatic base. Cook the corn for about 5-7 minutes, stirring occasionally, until it starts to become tender and slightly sweet. This step helps to release the natural sugars in the corn and enhance its flavor.

Sprinkle the all-purpose flour over the corn mixture in the skillet. Stir well to ensure the flour is evenly distributed and coats the corn and vegetables. Cook the flour for about 1 minute, stirring constantly. This cooks out the raw flour taste and helps to create a smooth sauce base when the liquids are added.

Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Then, gradually pour in the heavy cream, again stirring continuously. Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to low and simmer for about 10-15 minutes, or until the creamed corn has thickened to your desired consistency. The longer it simmers, the thicker it will become and the more the flavors will meld together. Stir occasionally during simmering to prevent sticking to the bottom of the pan. Season the creamed corn generously with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning – proper seasoning is crucial for bringing out the best flavors. Stir in the chopped fresh thyme and red pepper flakes (if using). Taste and adjust seasoning as needed.

Step 4: Cook the Shrimp to Perfection

While the creamed corn is simmering and thickening, prepare the shrimp. In a separate large skillet, melt the remaining 4 tablespoons of unsalted butter over medium-high heat. Ensure the skillet is hot before adding the shrimp. Once the butter is melted and shimmering, add the seasoned shrimp to the hot skillet in a single layer, if possible. Avoid overcrowding the skillet, as this will cause the shrimp to steam instead of sear. If necessary, cook the shrimp in batches.

Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and cooked through. Shrimp cook very quickly, so be careful not to overcook them, as overcooked shrimp can become rubbery and tough. You want them to be just cooked through and still tender and juicy.

Step 5: Combine and Serve

Once the shrimp are cooked, gently fold them into the simmering creamed corn. Stir to combine and ensure the shrimp are evenly distributed throughout the creamy corn. Heat through for another minute or two, just until the shrimp are heated through and the flavors have melded together. Be careful not to overcook the shrimp once they are added to the creamed corn.

Remove the skillet from the heat. Ladle the Shrimp and Creamed Corn into bowls. Garnish each serving generously with fresh chopped parsley. Serve immediately and enjoy this delicious and comforting dish!