Smoky Shrimp, Sweet Summer Tomato and Corn Saute

To prepare the corn, preheat oven to 400° degrees. Place the corn in a pan or on a baking sheet and cook for 25 minutes. Cool and peel the husk off the corn. There will be little to no silk left. Holding the corn vertically, slice the kernels off the cob and set aside.

Heat a large sauté pan to medium-high. Add 1 Tbsp of olive oil and heat until it shimmers. Add the shrimp at a single level. Let the shrimp cook about 1 minute, then turn each shrimp over with tongs or a spatula. Cook the other side for about 45 seconds. Turn off the heat and remove the shrimp with a slotted spoon or tongs onto a plate.

Turn the heat back on to medium-high. Deglaze the pan with 1 Tbsp of white wine. Add the remaining 2 Tbsp olive oil and heat for about 30 seconds. Add the garlic and cook just until lightly browned. Stop the cooking process by adding a splash of water or wine.

Add the corn, tomatoes, smoked paprika, salt, and pepper. Stirring, heat until warm, about 1 minute. Fold in three-quarters of basil. Taste and adjust the salt and pepper if desired.

Move the corn mixture to one side of the pan. Add the shrimp back into the empty side just to warm (about 30 seconds).

Mark as complete

Spoon the corn mixture into a bowl or onto a plate. Top with the shrimp and remaining basil.