Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 475°F.
Step 2
Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.
Step 3
Pulse 1 1/2 cups corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely puréed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.
Step 4
Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
Step 5
Put 1 cup panko in another bowl, then add shrimp in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange shrimp in 1 layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.
