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Sunday, September 7, 2008
Supersweet Corn & Shrimp Packets
Published: Tue, May 6
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From Mr. Food
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
4 ears Supersweet corn, husked and halved
2 large bell peppers (1 red, 1 green), cut into long strips
4 scallions, sliced
1 pound peeled and deveined shrimp
1. Preheat the oven to 450ºF.
2. In a large bowl, combine the olive oil, garlic, and salt; mix well. Add the corn, peppers, scallions, and shrimp; toss until evenly coated.
3. Divide the mixture evenly in the center of four 14" x 18" pieces of foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly.
4. Place the packets on a large baking sheet and bake for 15 minutes, or place on a preheated grill and cook for 10 minutes. Open packets carefully, as steam may be released.
NOTE: It is best to eat corn the day it is purchased. However, it can be stored in the refrigerator for a few days until ready to use. Recipe courtesy of Fresh Supersweet Corn Council. For more information and recipes, go to www.freshsupersweetcorn.com.
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