Makes 4 Servings
Ingredients
- 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
Instructions
- Preheat the oven to 450ºF.
- In a large bowl, combine the olive oil, garlic, and salt; mix well. Add the corn, peppers, scallions, and shrimp; toss until evenly coated.
- 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.
- 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.
