1. Cook the corn:
   • Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.
   • In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.
2. Season the reserved corn:
   • Remove ⅓ of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.
3. Prepare the creamy base:
   • In a food processor, whip together sour cream, Greek yogurt, and ⅔ of feta cheese (reserving the rest for later) on high speed until very smooth.
   • Add the whipped feta mixture to the skillet with the remaining ⅔ of corn (off heat).
   • Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.
4. Assembly:
   • Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.
   • Arrange the reserved ⅓ of corn on top, drizzling the chili olive oil juices around.
   • Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.
   • Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.

For: 8 people

• Cook shrimp
  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.
• Make Greek orzo
  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
• Assembly
  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Total Time : 30 to 40 minutes
Difficulty : Medium
For : 4 people

Source: https://juliasalbum.com/shrimp-orzo-feta/