Tomato-Garlic Shrimp Over Creamy Corn: 1.Slice corn from cobs (3 cups). 2.Chop onion and tomatoes. 3.Preheat large saute pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender. 4.Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth. 5.Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque. 6.Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve. Maple Sticky Bread: 1.Coat baking sheet with spray. 2.Cut eight (½-inch-thick) slices from bread. 3.Preheat large nonstick saute pan on medium 1-2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer. 4.Add bread, turning immediately to coat both sides; cook 3-4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed). Transfer bread to baking sheet. 5.Cut brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2-3 minutes to harden. Serve.