Ingredients

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)

Description

Two Summer Favorites Join Forces In This Gratin-style Main Dish, Whose Complex Flavors Belie Its Ease Of Preparation.

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