Strikes my fancy

via Southern Living      INGREDIENTS                    3 Tbls unsalted butter                    6 cups fresh corn kernels (about 8 large ears)                    4 oz cream cheese, softened                    1 tsp black pepper                    2 Tbl chopped fresh chives plus more for garnish                    8oz hickory-smoked sausage, cut into 1/4" slices                    1 Tbl chopped fresh flat-leaf parsley                    1 cup chopped sweet onion                    1/2 cup half & half                    1 3/4 tsp kosher salt, divided                    1 tsp olive oil                    1# medium size peeled, deveined raw shirmp                1.  Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender, 8 minutes. Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt. Cook, stirring constantly, until cream cheese melts, 2 minutes. Stir in chives.

adopted from BH&G Ingredients Butter         2 large zucchini, sliced lengthwise into 1/8-inch-thick ribbons (1 1/2 lb.)          ½ teaspoon kosher salt          12 ounces uncooked ground chorizo         4 eggs         2 egg yolks        1 ½ cups whole milk        1 tsp garlic powder        1 tsp onion powder        ½ tsp black pepper        1 ½ cups fresh corn off the cob        1 ½ cups shredded sharp white cheddar cheese (6 ounces)        ½ cup grated Parmesan cheese 1. Preheat oven to 350°F. Lightly butter a 2-quart baking dish. Place zucchini in a colander. Sprinkle with 1/2 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels. 2. Meanwhile, heat a 10-inch skillet over medium. Add chorizo. Cook and stir 5 to 7 minutes until cooked through. Drain in a colander. Transfer to paper towels; blot dry. 3. In a large bowl whisk together eggs, yolks, milk, garlic powder, onion powder, and 1/2 tsp. black pepper. 4. Spread half of