Smoky Southern Grill Lunch: Firecracker Shrimp & Cheddar Corn Bake

Allergens

Shellfish, Dairy

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 4 ears fresh corn, husked and cut off the cob 3. 1 cup sharp cheddar cheese, grated 4. 1/2 cup mayonnaise 5. 1/2 cup sweet onion, finely chopped 6. 1/2 cup red bell pepper, finely chopped 7. 1/4 cup green onions, thinly sliced 8. 1 tbsp garlic, minced 9. 1 tsp smoked paprika 10. 1 tsp cayenne pepper 11. Salt and fresh ground black pepper, to taste 12. 3 tbsp butter, melted

Instructions

1. Preheat grill to medium high heat (about 400°F). In a large bowl, combine shrimp, sweet onion, red bell pepper, garlic, smoked paprika, cayenne pepper, salt, and black pepper. Mix well and set aside.
2. In another bowl, mix corn kernels, 1 cup of cheddar cheese, mayonnaise, half of the green onions, and a pinch of salt and black pepper.
3. Place the shrimp mixture onto skewers or aluminum foil for grilling.
4. Spread the corn mixture evenly in an oven safe dish. Top with remaining cheddar cheese and green onions.
5. Grill the shrimp skewers or packets for 4 minutes per side, until cooked through.
6. Place the oven safe dish with corn bake onto the grill and cook for 10 12 minutes, until heated through and cheese is melted.
7. Serve the firecracker shrimp skewers or packets alongside the cheesy corn bake, garnished with additional green onions if desired.

Chef’s Insight

The smoky heat of this dish is perfect for those who love a little fire in their food.

Notes

Serve with a side of coleslaw or potato salad for a complete meal.