Active Time

　　20 min

　　Total Time

　　40 min

　　Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

　　

Ingredients

Makes 4 servings

　　1/3 cup mayonnaise

　　2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce

　　3/4 teaspoon salt

　　4 cups corn (cut from about 7 ears)

　　1/3 cup water

　　4 scallions, thinly sliced

　　1 pound peeled and deveined large shrimp (about 21 to 25 per pound)

　　1 to 1 1/2 cups panko (Japanese bread crumbs)

　　

Step 1

Put oven rack in middle position and preheat oven to 475°F.

　　

Step 2

Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.

　　

Step 3

Pulse 1 1/2 cups corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely puréed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.

　　

Step 4

Toss shrimp with remaining chipotle mayonnaise in bowl to coat.

　　

Step 5

Put 1 cup panko in another bowl, then add shrimp in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange shrimp in 1 layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.