For the best flavor, use fresh salsa verde from the refrigerated section of the supermarket. Use chipotle chile powder in the masa dough if you want more spicy heat, or ancho chile powder for bittersweet fruity notes. Bake the cups the day before the party, and store at room temperature in an airtight container. Fill cups shortly before serving so they keep their crunch. Garnish with additional chopped green onions, if you like. Serve along with other finger foods or as a festive appetizer at a dinner party featuring Spice-Rubbed Braised Beef.
Cooking Light SEPTEMBER 2009
1. To prepare cups, weigh or lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa, salt, and chile powder in a medium bowl, stirring with a whisk. Stir in 6 tablespoons warm water and 4 teaspoons melted butter; stir thoroughly to combine. Turn dough out onto a clean surface; knead lightly 1 minute. Cover dough; let rest 30 minutes.
2. Preheat oven to 400°.
3. Place dough on a sheet of plastic wrap; cover with another sheet of plastic wrap. Roll dough, still covered, to 1/8-inch thickness. Remove top sheet of plastic wrap. Cut 24 rounds from dough using a 2 1/2-inch round cutter. Coat 24 miniature muffin cups with cooking spray. Place 1 dough round in each muffin cup, gently pressing into bottom and up sides of cup. Bake at 400° for 14 minutes or until crisp and dry. Cool in pans on a wire rack. Remove corn cups from pans.
4. To prepare salad, combine chopped cooked shrimp, corn kernels, salsa verde, finely chopped celery, chopped green onions, and reduced-fat mayonnaise; cover with plastic wrap, and chill 20 minutes. Spoon 2 teaspoons salsa shrimp salad into each corn cup.
Go to full version of