Best 2 Corn Seafood Stew With Avocado And Chiles Recipes

Calling all seafood lovers! Embark on a culinary journey with our delectable Corn Seafood Stew, an explosion of flavors that will tantalize your taste buds. Dive into a symphony of shrimp, mussels, and calamari, each bite bursting with the freshness of the sea. Simmered in a vibrant broth infused with corn, tomatoes, and a touch of heat from chiles, this stew is a symphony of flavors. As an added bonus, discover two additional seafood recipes to satisfy your cravings: a classic Shrimp Scampi and a tantalizing Seafood Paella. Prepare to be swept away by the delightful aromas and vibrant flavors of these seafood sensations.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

Chile-Rubbed Shrimp with Avocado Corn Cocktail image

Provided by Steven Raichlen

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado and Corn Salsa

Steps:

1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
CONTACT GRILL:
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
GRILL PAN:
Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
BUILT-IN GRILL:
Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
FREESTANDING GRILL:
Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
FIREPLACE GRILL:
Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

GRANDMA'S CORN STEW

Grandma's Corn Stew image

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons salt

Steps:

In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts :

Tips:

Mise en Place: Ensure all ingredients are prepped and measured before cooking to ensure a smooth and efficient cooking process.
Fresh Ingredients: Use fresh, high-quality seafood, corn, and avocado for optimal flavor and texture.
Seafood Selection: Choose firm, plump seafood with a mild briny aroma. Avoid any seafood with a slimy texture or off odor.
Corn on the Cob: If using fresh corn on the cob, remove the husks and silks before cooking. Alternatively, you can use frozen or canned corn kernels.
Avocado: Select ripe avocados that yield to gentle pressure. Avoid overripe or bruised avocados.
Seasoning: Adjust the amount of chili peppers and lime juice to your desired level of spiciness and tanginess.
Garnish: Before serving, garnish the stew with fresh cilantro, chopped red onion, and lime wedges for added flavor and visual appeal.

Conclusion:

This corn seafood stew with avocado and chiles is a vibrant and flavorful dish that combines the best of Mexican and Caribbean cuisines. With its tender seafood, sweet corn, creamy avocado, and zesty broth, this stew is a perfect balance of flavors and textures. It's an easy-to-make recipe that can be enjoyed as a main course or as part of a larger spread. Whether you're hosting a casual gathering or a special occasion, this stew is sure to impress your guests with its bold and delicious flavors.