Corn and Shrimps Cakes Ronit Penso

Corn and Shrimps Cakes

Corn and Shrimps Cakes Ronit PensoWith 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

Ingredients:
4 scallions
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.
Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso
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.
Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso
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.
Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso
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.
Corn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit Penso

 

 

83 thoughts on “Corn and Shrimps Cakes

  1. ashu@ashstylegourmet says:

    I so want to eat these cakes, am drooling over these pictures, yummy post that makes me want to make and eat them now! But I cannot, need to buy the ingredients first. Ronit, I make use of shrimps to make snacks but never paired with corn, a must try recipe👍🏻. Thanks for sharing.

    Liked by 2 people

  2. Nancy says:

    These look like Tasty Eats to the extreme! 😋 With the in-season corn, these cakes must be fabulous, Ronit…I imagine the shrimp add so much…from the flavor to the texture! Delicious offering!

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      lol Thank you Nancy! I’m glad you liked my “mix and match” cakes. I love fresh corn so much I try to pair it with just about anything. This recipe is really standing out and was worth sharing. I will definitely make it again while the fresh corn is still so abundant, and probably later too, with frozen corn. :)

      Liked by 1 person

  3. cookingwithauntjuju.com says:

    Corn on the cob is my veggie of choice with my meals right now. Sometimes I just grill a couple ears and have a salad and that’s dinner! I make a corn salad but pairing corn with shrimp into cakes is delicious I’m sure. I have a bunch of shrimp recipes and I will be happy to add this to my collection :)

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Same here Judi, I can’t seem to have enough of corn when it’s so fresh and tasty and I end up adding it to just about anything. These cakes were a great success so I will definitely make them again. I hope you’ll enjoy them too. :)

      Like

  4. koolkosherkitchen says:

    Reporting to Chef Ronit: I made them with fake crab and some other changes, and my husband INHALED them! Since I don’t know the taste of shrimp, I thought they were delicious, too. Do I have your permission to post my version, with link to you, of course?

    Liked by 2 people

  5. ChgoJohn says:

    Wow, Ronit! The sweetness of fresh corn combined wth that of fresh shrimp sounds wonderful! Fry ’em up and you’ve got a real treat being served. Thank you so much for sharing this winner of a recipe. i cannot wait to give it a try. :)

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Michael, for taking the time to comment and for such a great compliment!
      I’ve never been to Laos, and for this dish I was thinking more of Mexican flavors, but from your interesting comment it turns out the world is indeed a small place!
      Hope you’ll have a great time in your trip. Looking forward to reading about it. :)

      Like

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