With wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes.
These tasty cakes are one quick way to use some of the leftover cooked corn. The fresh, sweet corn pairs beautifully with the shrimps, and the herbs, lime and spices add the right amount of freshness and flavor.
Served with a small salad on the side, these cakes are perfect for summer brunch or lunch. Another option, not shown here, is to prepare much smaller cakes and serve them as finger food.
Whichever way you’ll decide to serve them, I’m sure you’ll enjoy their fresh taste and ease of making.
Makes: 12-14 cakes
Prep time: 30 minutes
½ cup cilantro
1 tsp finely grated ginger
1 Tbs lime zest
1½ cups cooked corn kernels (from 2 fresh corn cobs)
1½ cups coarsely chopped peeled and deveined shrimps (from about 15 medium, fresh or frozen, thawed)
1½ tsp salt
¼ tsp hot paprika
¼ tsp freshly ground black pepper
1 XL egg
1 Tbs lime juice
1/3 cup fine semolina
2 Tbs flour
Oil for frying
Lime wedges for serving
1. Place the scallions, cilantro, ginger and lime zest in a small food processor, fitted with the metal blade, and process coarsely. Transfer to a bowl.
2. Add ½ of the corn kernels to the food processor and process to a fairly fine mixture. Add to the bowl, along with the rest of the corn kernels.
3. Process the shrimps coarsely and add to the bowl. Add the salt, spices, egg and lime juice and mix well. Add the semolina and flour and mix again.
4. Preheat oil for shallow frying in a medium pan over medium-high heat. Add ¼ cup of the mixture and fry the cakes until golden on both sides. Serve hot or at room temperature, with lime wedges.