Ingredients

• 1 lb peeled/deveined jumbo shrimp, tails removed
• 3 ears fresh corn (or 3 cups frozen whole kernel corn)
• 1 small onion
• 2 medium tomatoes
• 3 tablespoons olive oil, divided
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup sour cream
• 3 oz queso fresco (or ricotta) cheese
• 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. Thaw shrimp; peel and devein then remove tails (wash hands). Remove husks and silks from corn; slice kernels from cobs (3 cups). Chop onion finely; chop tomatoes coarsely.
2. 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 until tender. Stir in corn kernels; cook 2–3 minutes until corn is tender.
3. Transfer corn mixture to food processor (or blender); add sour cream and cheese, then blend until smooth. Set aside.
4. 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 until shrimp turn pink and opaque.
5. 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. Coat baking sheet with spray. Cut eight (½-inch-thick) slices from bread. 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.