Place corn in a saucepan. Add 1˝ (2.5 cm) of water to bottom of the saucepan and cover. Bring to a boil over high heat and steam corn, covered, for 7–10 minutes. Drain and slice kernels off cobs using a knife; set aside.
Preheat oven to 350°F (180°C).
In a bowl, mix cornmeal with spices. Roll the shrimp in the mixture, coating well.
Cut cheese horizontally in half and then each half into 4 squares. In a large non-stick skillet, brown cheese on each side for 2–3 minutes over medium-high heat; transfer to an oven-safe dish and reserve in the oven to keep warm.
Return skillet to stove, melt half the butter and cook shrimp for 3–4 minutes. Transfer to dish in the oven.
In the same skillet, melt remaining butter and cook zucchini. Add corn and cook for 2 minutes. Mix in lime juice and cilantro. Transfer to a serving dish and top with reserved cheese and shrimp. Serve immediately.
Notes: Energy: 381 Calories
Protein: 19 g
Carbohydrate: 37 g
Fat: 20 g
Fibre: 4.5 g
Sodium: 606 mg
Top 5 Nutrients
Nutrient % DV*
Calcium: 30 % / 334 mg
Vitamin B12: 64 %
Selenium: 45 %
Phosphorus: 39 %
Folate: 34 %
*percentage of daily value
This recipe contains 1 milk product serving(s) per person.
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