Chef Ben Harris is stopping by the TODAY kitchen to share a couple of his favorite summery entertaining recipes. He shows us how to make garlicky grilled shrimp and Mexican street corn "fingers."

Nathan Congleton / TODAY

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Charcoal-Roasted Shrimp

Ben Harris

This recipe takes one of the best things about South Carolina, our shrimp, and prepares it in a fun and approachable way. It's very easy to reproduce at home. I would put our shrimp up against any shrimp in the world.

Nathan Congleton / TODAY

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Street Corn Elote 'Fingers'

Servings:

2-4

Ben Harris

This recipe is just a fun way to eat corn. It's got all the classic flavors of Mexican street corn but served in a creative, kid-friendly way.

If you like those fresh summer recipes, you should also try these:

Erin Scott

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Sweet Summer Corn Relish

Bryant Terry

Nathan Congleton / TODAY

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Baked Potato Salad

Cook Time:

1 hr

Prep Time:

10 mins

Servings:

4-6

Alex Guarnaschelli