Begin by using a sharp knife to carefully cut the kernels off the fresh corn cobs and place them into a bowl. You’ll need about 3-4 ears of corn.

In a medium saucepan, combine the freshly cut corn kernels with whole milk, unsalted butter, salt, and pepper. Cook gently for about 10 minutes, stirring occasionally.

While the creamed corn cooks, take your jumbo shrimp and place them in a mixing bowl. Sprinkle with ancho chili powder, salt, and pepper, tossing until evenly coated.

Heat a splash of extra virgin olive oil in a frying pan over medium-high heat. Once hot, add the shrimp and cook for about 3-5 minutes per side.

In the last minute of cooking, drizzle in the clover honey and a few dashes of hot sauce over the shrimp, tossing everything to coat.

Spoon a generous amount of the creamy corn into serving bowls, top each bowl with sautéed shrimp, and garnish with cilantro, green onions, and feta.