Corn Cups with Salsa Shrimp Salad

Ingredients

• 4 teaspoons butter melted
• 2 tablespoons celery finely chopped
• 0.3 teaspoon chipotle sauce 
• 0.3 cup ears corn fresh thawed
• 1 tablespoon spring onion chopped
• 2 tablespoons mayonnaise reduced-fat
• 2.5 ounces i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 0.3 cup salsa verde fresh drained
• 0.3 teaspoon salt 
• 4 ounces shrimp cooked chopped
• 6 tablespoons water 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• plastic wrap
• muffin liners
• measuring cup

Directions

1. To prepare cups, weigh or lightly spoon masa harina into dry measuring cups; level with a knife.
2. 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.
3. Preheat oven to 40
4. Place dough on a sheet of plastic wrap; cover with another sheet of plastic wrap.
5. Roll dough, still covered, to 1/8-inch thickness.
6. Remove top sheet of plastic wrap.
7. Cut 24 rounds from dough using a 2 1/2-inch round cutter. Coat 24 miniature muffin cups with cooking spray.
8. Place 1 dough round in each muffin cup, gently pressing into bottom and up sides of cup.
9. Bake at 400 for 14 minutes or until crisp and dry. Cool in pans on a wire rack.
10. Remove corn cups from pans.
11. 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.