Summer Creamed Corn with Tomato Salad and Chili Lime Shrimp
INGREDIENTS
4 ears fresh corn kernels
1 cup corncob stock (or any stock desired)
1 tbs cornstarch
1 tbs butter
salt to taste
CHILI LIME SHRIMP
1 lb shrimp, peeled and deveined
3 tbs chili oil
1 lime, juiced
salt, to taste
TOMATO SALAD
1 pint cherry tomatoes, halved
20 parsley leaves
1/2 lemon, juiced
1 tbs olive oil
salt, to taste
DIRECTIONS
I. place half of the corn kernels into a food processor and blend until blended into a rough puree. place the corn and remaining whole kernels into a sauce pot with the stock and cornstarch. bring to a simmer and cook until thickened slightly. season to taste with salt then stir in butter. set aside and cover to keep warm
II. heat the chili oil in a skillet and season the shrimp with salt. cook the shrimp in an even layer until cooked through. finish with a drizzle of lime juice
III. in a mixing bowl place tomatoes, parsley leaves and enough lemon juice and olive oil to lightly coat the ingredients. season to taste with salt
IV. to plate, place the creamed corn on the bottom of the plate or shallow bowl. top with shrimp then tomato salad. serve hot
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
