Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée

Epicurious  | July 2013 MasterChef ]]> photo by MasterChef yield Makes 4 servings This is a winning-contestant recipe from Season Four of FOX's MasterChef. Ingredients add to shopping list For the corn: 1 ear of corn, shucked 4 tablespoons grated queso fresco 2 tablespoons chopped cilantro Juice of 1/2 lime 1 teaspoon cayenne pepper 1/2 teaspoon ground cumin 2 tablespoons olive oil Salt and freshly ground pepper to taste For the pico de gallo: 1/2 medium yellow onion, minced 2 medium tomatoes, seeded and diced 1/4 fresh jalapeño chile, minced Juice of 1 lime 3 tablespoons chopped fresh cilantro 1/2 tablespoon ground cumin Salt to taste For the avocado purée: 1/2 ripe avocado, pitted 1/2 mango, peeled and flesh coarsely chopped Juice of 1/2 lime Juice of 1/2 lemon 1/4 cup water Salt to taste For the shrimp: 3 tablespoons unsalted butter 2 tablespoons chopped cilantro 4 tiger prawns or jumbo shrimp, peeled and deveined Salt to taste Preparation Make the corn salad: Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper. Make the pico de gallo: Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary. Make the avocado purée: Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt. For the prawns: In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt. Plate the dish: Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée. From MasterChef, (C) © 2013 FOX my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/x3UPBbU-MsU/51180800

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