Get the recipe: https://nyti.ms/3kJOFoS

Today in the kitchen studio, Yewande Komolafe is making her Corn and Shrimp Beignets. In her recipe, a light batter coats pieces of shrimp and sweet corn kernels, delivering a savory bite that’s perfect for picnics, a finger-food weeknight meal or casual get-togethers. Lemon zest and ground cayenne also add a bright zing.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).