Mexican Corn, Lobster Salad & No-Churn Ice Cream | ShopRite Grocery Stores

Welcome to ShopRite! 🌞 Our beloved chef, Shelbi is here to guide you through a delightful three-course menu that's perfect for your next summer gathering. From a zesty Mexican Street Corn to a refreshing Citrus Arugula Salad with Lobster Tail, and ending with a sweet and tangy No-Churn Lemon Blueberry Pie Ice Cream, we've got all the flavors of the season covered. Get ready to impress your guests with these simple yet elevated dishes featuring fresh, seasonal produce. Watch now for step-by-step instructions and tips to make your summer entertaining a breeze! 00:00 Perfect Three-course Summer Menu 00:38 Mexican Street Corn 03:38 Citrus & Strawberry Arugula Salad with Grilled Lobster Tail 08:48 Lemon Blueberry Pie No Churn Ice Cream Mexican Street Corn Ingredients: 4 ears of fresh corn, husked 1/2 cup plant-based mayonnaise 2 tablespoons Bowling Basket Alote seasoning Juice of 2 limes 1/4 cup fresh cilantro, chopped 1/4 cup plant-based feta cheese, crumbled Instructions: 1. Grill the corn on medium-high heat until slightly charred, about 10 minutes, turning occasionally. 2. In a bowl, mix the plant-based mayonnaise, Alote seasoning, and juice of one lime. 3. Spread the mixture evenly over the grilled corn. 4. Sprinkle chopped cilantro and crumbled plant-based feta cheese on top. 5. Squeeze the remaining lime juice over the corn and serve hot. Citrus & Strawberry Arugula Salad with Grilled Lobster Tail Ingredients: 2 lobster tails, steamed and cut into bite-sized pieces 2 cups organic strawberries, hulled and sliced 4 cups organic arugula 1/4 cup orange juice 1/4 cup lemon juice 3 tablespoons olive oil Zest of one orange 1/4 cup pecans, whole or chopped Salt and pepper to taste Instructions: 1. In a large bowl, whisk together the orange juice, lemon juice, olive oil, and orange zest to make the dressing. 2. Add the sliced strawberries to the dressing and let them marinate for a few minutes. 3. Add the arugula and pecans to the bowl and toss everything together until well coated. 4. Plate the salad and top with the lobster tail pieces. 5. Drizzle any remaining dressing over the lobster and serve immediately. Lemon Blueberry Pie No-Churn Ice Cream Ingredients: 2 cups heavy whipping cream 1 can (14 oz) sweetened condensed milk Zest of 2 lemons 1 cup fresh blueberries 1/2 cup graham crackers, crushed 1/2 teaspoon cinnamon Instructions: 1. Whip the heavy cream to stiff peaks in a large bowl. 2. In another bowl, combine the sweetened condensed milk, lemon zest, and cinnamon. 3. Gently fold the whipped cream into the condensed milk mixture until fully combined. 4. Fold in the blueberries and crushed graham crackers. 5. Transfer the mixture to a loaf pan or container, cover, and freeze for at least 4 hours or overnight. 6. Scoop and serve with additional graham cracker crumbs and blueberries on top. Enjoy these vibrant and delicious summer recipes and let us know how they turned out in the comments below! 🌽🥗🍨 You will find the complete recipes here: https://www.shoprite.com/sm/pickup/rs... Subscribe to our ShopRite YouTube channel to stay up-to-date with upcoming products, deals, and more: https://www.youtube.com/c/shopritesto... Follow Your ShopRite Grocery Stores here: Website: https://shoprite.com/ Instagram:   / shopritestores   Facebook:   / shoprite.supermarket   Twitter:   / shopritestores   Pinterest:   / shopritestores   Join Shelbi as she creates easy and delicious Mexican Street Corn, Lobster Salad, and No-Churn Ice Cream! #ShopRite #OrganicSummer #OrganicSummer