Corn Cups with Salsa Shrimp Salad

Name: Corn Cups with Salsa Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 4 teaspoons butter, melted; 2 Tbsps finely chopped celery; 0 teaspoons ancho or chipotle chile powder; 59 milliliters fresh or frozen corn kernels, thawed; 1 Tbsp chopped green onions; 2 Tbsps reduced-fat mayonnaise; 71 grams 2/3 cup masa harina (about; 59 milliliters fresh salsa verde, drained; 0 teaspoons salt; 113 grams 1/2 cup chopped cooked shrimp (about; 6 Tbsps warm water

Corn Cups with Salsa Shrimp Salad is a gluten free and pescatarian side dish. This recipe serves 12. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 54 calories. This recipe is typical of Mexican cuisine. If you have warm water, mayonnaise, chipotle chile powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare cups, weigh or lightly spoon masa harina into dry measuring cups; level with a knife.

Ingredients you will need

Masa Harina

Equipment you will use

Measuring Cup

Knife

Combine masa, salt, and chile powder in a medium bowl, stirring with a whisk. Stir in 6 tablespoons warm water and 4 teaspoons melted butter; stir thoroughly to combine. Turn dough out onto a clean surface; knead lightly 1 minute. Cover dough; let rest 30 minutes.

Ingredients you will need

Chili Powder

Butter

Dough

Water

Salt

Equipment you will use

Whisk

Bowl

Preheat oven to 40

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Oven

Place dough on a sheet of plastic wrap; cover with another sheet of plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll dough, still covered, to 1/8-inch thickness.

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Dough

Roll

Remove top sheet of plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Cut 24 rounds from dough using a 2 1/2-inch round cutter. Coat 24 miniature muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Muffin Liners

Place 1 dough round in each muffin cup, gently pressing into bottom and up sides of cup.

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Dough

Bake at 400 for 14 minutes or until crisp and dry. Cool in pans on a wire rack.

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Wire Rack

Oven

Remove corn cups from pans.

Ingredients you will need

Corn

To prepare salad, combine chopped cooked shrimp, corn kernels, salsa verde, finely chopped celery, chopped green onions, and reduced-fat mayonnaise; cover with plastic wrap, and chill 20 minutes. Spoon 2 teaspoons salsa shrimp salad into each corn cup.

Ingredients you will need

Light Mayonnaise

Corn

Green Onions

Salsa Verde

Celery

Shrimp

Salsa

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

4teaspoons

butter, melted 2Tbsps

finely chopped celery 0teaspoons

ancho or chipotle chile powder 59milliliters

fresh or frozen corn kernels, thawed 1Tbsp

chopped green onions 2Tbsps

reduced-fat mayonnaise 71grams

2/3 cup masa harina (about 59milliliters

fresh salsa verde, drained 0teaspoons

salt 113grams

1/2 cup chopped cooked shrimp (about 6Tbsps

warm water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.