Baja Shrimp Skillet with Sweet Corn and Poblano
A 20-minute Southern California summer skillet. Shrimp sear fast with sweet corn and smoky poblano, then get cooled with avocado and a bright lime crema. Fast, fresh, and endlessly flexible.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Method
- Skillet
Sour cream or Mexican crema loosened with lime juice and zest is the cool, tangy finish that makes this taste like the coast. Spoon it on at the end so it stays bright against the warm, smoky shrimp.
What actually matters here
- Get the pan hot and work fast - shrimp cook in 2 to 3 minutes; pull them the second they curl and turn pink.
- Blister the corn and poblano first so they pick up smoky color before the shrimp go in.
- Add the avocado and crema off the heat so they stay cool and fresh against the warm shrimp.
Ingredients
Serves 4.
The Skillet
- 1 1/4 lblarge shrimp, peeled
- 2ears sweet corn, kernels cut off
- 1poblano, diced
- 1 tbspolive oil
- 1 tspground cumin
- 1 tspkosher salt
Lime Crema
- 1/2 cupsour cream or Mexican crema
- 1lime, zested and juiced
- 1/4 tspkosher salt
To Finish
- 1avocado, diced
- 1/4 cupchopped cilantro
- butter lettuce, rice, or warm tortillas, for serving
Before you start
- Pat the shrimp dry; toss with cumin and salt.
- Cut the corn off the cob; dice the poblano.
- Whisk the lime crema and chill it.
Method
- Heat oil in a skillet over high. Blister the corn and poblano 3 to 4 minutes until charred at the edges.
- Add the shrimp and cook 2 to 3 minutes, just until pink and curled.
- Pull off the heat; fold in the avocado and most of the cilantro.
- Spoon the lime crema over the top.
- Finish with the rest of the cilantro.
- Serve in lettuce cups, over rice, or wrapped in warm tortillas.
How you know it is right
- The shrimp are pink, curled, and just-cooked, not rubbery.
- The corn and poblano are blistered and smoky.
- The avocado is cool and the crema is bright with lime.
- It tastes like the coast - smoky, sweet, and fresh.
How to serve it
Pile it into butter lettuce cups, spoon it over rice, or wrap it in warm tortillas. Any way you serve it, the sweet corn, smoky poblano, and cool lime crema make this taste like summer in Southern California.
If you want it simpler
- Frozen corn works - just blister it hard in the dry pan first.
- Use pre-cooked shrimp and just warm it through at the end.
Blister the corn, sear the shrimp fast, cool it with lime crema.
This dish came from the SEASON plan for June 22 - 28, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.