Corn Cups With Salsa Shrimp Salad

• Cups:
• 2/3 cup masa harina (about 2 1/2 ounces)
• 1/4 teaspoon salt
• 1/4 teaspoon ancho or chipotle chile powder
• 6 tablespoons warm water
• 4 teaspoons butter, melted
• Cooking spray
• Salad:
• 1/2 cup chopped cooked shrimp (about 4 ounces)
• 1/4 cup fresh or frozen corn kernels, thawed
• 1/4 cup fresh salsa verde, drained
• 2 tablespoons finely chopped celery
• 1 tablespoon chopped green onions
• 2 tablespoons reduced-fat mayonnaise

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 400u0b0.
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 400u0b0 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.

masa harina, salt, chile powder, water, butter, cooking spray, salad, shrimp, corn kernels, fresh salsa verde, celery, green onions, mayonnaise

Taken from www.myrecipes.com/recipe/corn-cups-with-salsa-shrimp-salad (may not work)