Mouth-wateringly delicious, healthy, and simple. Just what we all need these days! Use sweet corn at its peak for the ultimate flavor.
Recipe courtesy of Jacquie Steiner of Moveable Feast.
- 6 ears of corn, husked (sweet corn is best, but not necessary)
- Pinch of salt (to taste)
- Pinch of cayenne pepper (to taste)
- Squeeze of lime
- Roasted shrimp
- ½ pound of shrimp, cleaned and deveined
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
- Dash of smoked paprika (optional)
- Cilantro, chives, or green onion for garnish
- Preheat oven to 350°F. Grate corn over a bowl. (It will look almost pureed.) Pour the corn into a casserole dish or round soufflé bowl. Bake 20 to 30 minutes, until the edges and top are golden and it has thickened. (While it’s cooking, you can season the shrimp. See below.) Remove corn from oven and turn oven up to 500 degrees in preparation for roasting the shrimp. (As soon as oven preheats, put seasoned shrimp in oven, as instructed below. This way it will all be done at one time.) Season corn to taste with salt, cayenne pepper, and a squeeze of lime juice. Gently stir to combine corn and seasonings. Spoon corn pudding into a bowl and place the roasted shrimp on top. Garnish with cilantro, chives, or green onion.
- Roasted shrimp: Preheat oven to 500°F. Place shrimp on a baking sheet. Coat shrimp with some extra virgin olive oil (just a light coating). Sprinkle with salt, pepper, and paprika. Toss with rubber spatula to evenly coat the shrimp. Bake for 5 to 7 minutes, just until cooked through and pink. Don’t overcook!
Tips/TechniquesThe creamy pudding is made only with corn — no butter, cream, or oils! The shrimp is a healthy favorite, especially roasted with a minimal amount of oil.