Remove the corn kernels from the four ears of corn and set aside.

In a large flat-bottomed skillet, melt the butter over medium heat on the stovetop. Add the onions and corn from the four ears. Cook for 10 minutes, stirring occasionally.

After 10 minutes of cooking, add the cream and salt to the corn mixture. Stir to combine. Let simmer, uncovered, for 5 minutes on low heat. Place this mixture into a blender or food processor and puree until smooth. Add the corn puree back to the skillet.

Remove the corn kernels from the other remaining two ears of corn and add to the pureed corn mixture. Stir until combined. Bring to simmer over medium-low heat and let cook, covered, for 15 minutes, stirring occasionally to prevent browning.

After the 15 minutes remove the corn from the heat. Add the vinegar, stir to combine and season to taste.

Pour into serving bowls and top with Old Bay Shrimp and crumbled queso fresco. Serve warm.

In a mixing bowl, combine the shrimp, 1 tablespoon of olive oil and the Old Bay. Stir to thoroughly coat the shrimp. Set aside.

In a large skillet, add the remaining 1 tablespoon of olive oil. Warm over medium heat, about 2 to 3 minutes. Add the shrimp and sauté until cooked through, about 6 to 8 minutes. Remove from the heat and top with lemon juice. Stir to coat. Serve warm.