Crisp Chipotle Shrimp with Corn and Scallions

Ingredients

• ¹/₃ cup water
• 4 cups corn
• ¾ teaspoon salt
• 1 teaspoon adobo sauce
• 2 teaspoons chipotle chiles in adobo
• ¹/₃ cup mayonnaise
• 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
• + 2 more ingredients
• • 1 ½ cups panko (Japanese bread crumbs)
  • 4 scallions

Put oven rack in middle position and preheat oven to 475°F. Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl. 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....

View full recipe at Epicurious