Corn Cups With Salsa Shrimp Salad Recipe

Name: Corn Cups With Salsa Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cups:; 2/3 cup masa harina (about 2 1/2 ounces); 1/4 teaspoon salt; 1/4 teaspoon ancho or chipotle chile powder; 6 tablespoons warm water; 4 teaspoons butter, melted; Cooking spray; Salad:; 1/2 cup chopped cooked shrimp (about 4 ounces); 1/4 cup fresh or frozen corn kernels, thawed; 1/4 cup fresh salsa verde, drained; 2 tablespoons finely chopped celery; 1 tablespoon chopped green onions; 2 tablespoons reduced-fat mayonnaise

Servings: persons

Cups:
2/3 cup masa harina (about 2 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon ancho or chipotle chile powder
6 tablespoons warm water
4 teaspoons butter, melted
Cooking spray
Salad:
1/2 cup chopped cooked shrimp (about 4 ounces)
1/4 cup fresh or frozen corn kernels, thawed
1/4 cup fresh salsa verde, drained
2 tablespoons finely chopped celery
1 tablespoon chopped green onions
2 tablespoons reduced-fat mayonnaise

1
To prepare cups, weigh or lightly spoon masa harina into dry measuring cups; level with a 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.
2
Preheat oven to 400u00b0.
3
Place dough on a sheet of plastic wrap; cover with another sheet of plastic wrap. Roll dough, still covered, to 1/8-inch thickness. Remove top sheet of plastic wrap. Cut 24 rounds from dough using a 2 1/2-inch round cutter. Coat 24 miniature muffin cups with cooking spray. Place 1 dough round in each muffin cup, gently pressing into bottom and up sides of cup. Bake at 400u00b0 for 14 minutes or until crisp and dry. Cool in pans on a wire rack. Remove corn cups from pans.
4
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.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cups:, 2/3 cup masa harina (about 2 1/2 ounces), 1/4 teaspoon salt, 1/4 teaspoon ancho or chipotle chile powder, and more.

Yes, Corn Cups With Salsa Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Cups With Salsa Shrimp Salad

How did you like this recipe?

Frequently Asked Questions