Ingredients

• 3 ears fresh corn (or 3 cups frozen whole kernel corn)
• 1 small onion, finely chopped
• 2 medium tomatoes, coarsely chopped
• 3 tablespoons olive oil, divided
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup sour cream
• 3 oz queso fresco (or ricotta) cheese
• 1 lb jumbo, peeled/deveined shrimp (tails off)
• ½ teaspoon roasted garlic/herb seasoning
• 2 tablespoons lemon herb finishing butter

Prep

• Slice corn from cobs (3 cups).
• Chop onion and tomatoes.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2–3 minutes or until tender. Stir in corn; cook 2–3 minutes or until corn is tender.
2. Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
3. Heat same pan on medium-high 1–2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3–4 minutes or just until shrimp turn pink and opaque.
4. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.

Ingredients

• Cooking spray
• 1 (12-oz) Bakery baguette or French bread
• 2 tablespoons unsalted butter
• ½ cup maple syrup
• 4 oz Deli Brie cheese

Prep

• Coat baking sheet with spray.
• Cut eight (½-inch-thick) slices from bread.

Steps

1. Preheat large, nonstick sauté pan on medium 1–2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer.
2. Add bread, turning immediately to coat both sides; cook 3–4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed). Transfer bread to baking sheet.
3. Cut Brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2–3 minutes to harden. Serve.