Shrimp salad, toasted pudding, chip relish … with fresh corn - recipes

Shrimp salad, toasted pudding, chip relish ... with fresh corn The sweetness of corn adds a flavorful dimension to these hearty dishes. The first is a whole-meal salad with shrimp, the second is a fresh relish to eat with chips or with meats, and last is a toasted corn pudding to serve as a vegetable.

Corn and Shrimp Salad

1/2 cup sweetened shredded dry coconut 3 ears (each about 8 in. long) corn, husks and silk removed 1 large head (about 1-1/2 lb.) red-leaf lettuce, rinsed and crisped 1 pound shelled cooked tiny shrimp 1 large (about 1/2 lb.) red bell pepper, stemmed, seeded, and finely chopped 1/4 cup thinly sliced red onion 4 ounces feta cheese, crumbled Dressing (recipe follows)

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In an 8- to 10-inch frying pan, stir coconut over medium-high heat until golden, about 6 minutes. Pour from pan. If made ahead, cover and let stand up to 2 days.

In a 5- to 6-quart pan, bring about 3 quarts water to boiling on high heat. Add corn and cook, covered, until hot, 4 to 6 minutes. Drain and let cool. Cut kernels from cob with a sharp knife.

Line a wide salad bowl with large lettuce leaves, then break remaining leaves into bite-size piecs into bowl. Mound separately on lettuce the coconut, corn, shrimp, pepper, onion, and cheese. Add dressing and mix gently. Makes 6 main-dish servings.

Per serving: 327 cal.; 22 g protein; 19 g fat; 19 g carbo.: 530 mg sodium; 167 mg chol.

Dressing. Blend 1/4 cup olive oil with 3 tablespoons reduced-calorie or regular mayonnaise, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon dry dill weed.

Corn Relish

This fresh relish can be scooped onto tortilla chips or served with sliced meats.

3 ears (each about 8 in. long) corn, husks and silk removed 1/2 cup finely chopped European cucumber 1/3 cup lime juice 1/4 cup finely chopped green onion, including tops 1 tablespoon grated orange peel 3 tablespoons orange juice 2 tablespoons chopped fresh or 1 teaspoon dry mint leaves 1 teaspoon cumin seed 1 to 2 fresh jalapeno chilies, stemmed, seeded, and minced Salt

In a 5- to 6-quart pan, bring about 3 quarts water to boiling on high heat. Add corn, cover, and cook until hot, 4 to 6 minutes. Drain and let cool. With a sharp knife, cut kernels from cob.

In a bowl, mix corn with cucumber, lime juice, onion, orange peel, orange juice, mint, cumin, and chilies; salt to taste. If made ahead, cover and chill up until next day. Makes 3 cups, about 12 servings.

Per 1/4 cup: 25 cal.; 0.8 g protein; 0.3 g fat; 5.7 g carbo; 5 mg sodium; 0 mg chol.

Roasted Corn Pudding

7 ears (each about 8 in. long) corn, husks and silk removed 3 tablespoons butter or margarine 5 to 6 ounces soft goat cheese or cream cheese 1/4 cup all-purpose flour 2-1/4 cups low-fat milk 1 can (4 oz.) diced green chilies 1/4 teaspoon cayenne Salt 4 large eggs

In a 10- to 12-inch nonstick frying pan on medium heat, toast corn ears, a few at a time, until 1/3 of the kernels are tinged with brown, about 15 minutes; let cool.

With a sharp knife, cut kernels from cobs into pan. With dull side of knife, scrape cobs lengthwise, adding pulp to pan. Add butter and cheese. Stir over medium heat until butter and cheese melt. Sprinkle corn mixture with flour and stir until blended. Remove from heat and stir in milk, chilies, cayenne, and salt to taste. Beat eggs with corn mixture to blend.

Pour mixture into a buttered 2-inch-deep 7- by 12-inch casserole. Bake, uncovered, in a 350[degrees] oven until center is firm when pressed and edges are browned, 55 to 65 minutes. Serves 12.

Per serving: 173 cal.; 7.8 protein; 9.5 g fat; 16 g carbo.; 212 mg sodium; 93 mg chol.