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
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.
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.
Wow love shrimps with an amazing combination of fresh corn. This could melt in the mouth. Thanks for this share Ronit and an stunning photograph!!
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Thank you Sumith, I’m glad you liked the recipe and photos.
The corn and shrimps paired so well together, I will surely make these cakes again soon. 🙂
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Very tempting, indeed. DH won’t eat seafood since Fukushima, so what would be a good substitute for the li’l shrimpies?
Virtual hugs,
Judie
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Oh that’s a tough one. I can’t think of a proper substitute… Sorry! 🙂
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I can’t think of anything with the same mouthfeel either. Maybe I could try an additional veggie of some kind – pre-cooked aubergine? Or additional sweet onion.
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It could be tasty, but the thing is shrimps add protein, which these veggies lack. So you’ll probably have to add more eggs/semolina/flour to bind it all, which will make the cakes a bit heavier.
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We eat a lot of protein in other ways, so I don’t worry about that content of a single dish, but do I assume that your reference to it means that the shrimps’ protein plays a part in the binding of the ingredients? What about cucumber? Odd, but might work for the texture, and then I could plop in an extra egg for binding. What about adding some grated Parmesan for a flavor boost from within?
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Yes I was referring to the binding factor, so I doubt cucumber can be a good substitute. But I guess you can always try and see how you like it.
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Most delicious cakes, love the combination and certainly on my list to make in the near future. Like your photography as well. Have a good week.
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Thank you, I’m very glad you liked the recipe and photos. I hope you’ll enjoy the cakes and I’ll be happy to hear your comments. Good week to you too! 🙂
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Absolutely delicious 😋
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Thank you Monika! 🙂
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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.
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Thank you Ashu, I’m glad you liked the recipe and photos. I love corn so much that by now I think I’ve paired it with just about anything… But this particular pairing is on top of my list. I hope you’ll make and enjoy it as well. I’ll be happy to hear your comments. 🙂
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Yes surely, cannot wait to try. Shrimp fritters are a favorite of mine and family’s too😊.
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Would love to see your recipe. 🙂
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Thanks Ronit 😊
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With your permission, I will try to make these kosher by using fake crab that tastes exactly like fake shrimp but is easier to work with. I’ll report the result. They just look so tempting, I have to try!
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Absolutely! I hope you’ll enjoy the results. 🙂
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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!
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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. 🙂
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Oh my super yummy Chef Ronit!!!xx
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Thank you Cheryl, I’m glad you liked the recipe. The cakes were indeed very tasty and so easy to make. I’ll be making them again soon. 🙂
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xx
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Looks so delicious! Thank you!
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Thank you Jennifer. 🙂
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Wow it’s looking super delicious 👌
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Thank you Payel, I’m glad you liked it. 🙂
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Sounds delicious! 😀
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Thank you Jessica! 🙂
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Yum! These look delicious 🙂
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Thank you Leen, I’m glad you liked the recipe. The cakes were very tasty and I plan to make them again soon. 🙂
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Fresh corn is the best! I love how you’ve turned it into one of my very fav things to eat! So good.
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Thank you, I’m very glad you liked the recipe. I too love fresh corn and always buy too much, so it finds its way to many dishes. This one was well worth documenting. 🙂
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Corn and shrimp- my tow favorites together! Ronit I cannot stop drooling over those scrumptious crispy cakes! Thanks so much for sharing the recipe.
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Thank you Sandhya, it’s my pleasure to share and I’m glad you liked the recipe. The cakes turned out very tasty and I will no doubt make them again. 🙂
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Now in summer corn tastes sweeter, so it must be delicious! Coriander, shrimp, corn, lime… what a combination!
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Yes, the corn now is so sweet and fresh, it’s hard to resist buying it very often. This specific combination turned out very tasty and I will no doubt make it again. 🙂
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Good both for appetizer and for main! I had corn vichyssoise the other day. It was really good with natural sweetness.
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Yes, smaller ones are perfect for finger food.
I love corn soups and just made a light corn chowder with sweet potatoes. It turned out very tasty, but it’s still too hot for hot soup, so the A/C was on with full force.. Corn Vichyssoise sounds wonderful and much better suited for this weather. I think I’m going to steal the idea. 🙂
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Looking forward to the recipe :-9
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Hopefully in 2-3 weeks, as I don’t want to overload the blog with corn… Though I have enough recipes for a whole year of corn! 🙂
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Amazing!
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That looks so delicious! Would love to try it out.
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Thank you Ahila, I’m glad you liked the recipe. The cakes turned out very tasty. I hope you’ll enjoy them as well.
I enjoyed reading about your trip to China. What a wonderful experience. 🙂
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Wow this looks so incredible Ronit! I must say I love shrimps and the combination with corn looks just perfect. Can’t wait to try this 🙂
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Thank you Mona, I’m glad you liked the recipe. The cakes turned very tasty and I hope you’ll enjoy them. I will be happy to hear your comments. 🙂
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Sure I will let you know Ronit😊
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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 🙂
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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. 🙂
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These look incredible. I was thinking of the fake grab myself but also chicken or fresh tuna would be great as well. I think I will try using eggplant. 🙂 Thanks for the great recipe.
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Thank you, I’m glad you liked the recipe. 🙂
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Alright then! I like this recipe with the inclusion of shrimp a lot better than a similar veggie version I found this weekend. Thanks for sharing this recipe!
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Thank you Debbie, I’m glad you liked the recipe. I love veggie corn cakes too, but I have to admit that once I’ve made these I liked them even better. I hope you’ll enjoy them as well. 🙂
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What a lovely combo. I have never put shrimp in a corn cake. I definitely will next time though, thanks Ronit.
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Thank you Myra! I’m very glad you liked the recipe. I do love this combination and I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂
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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?
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Thank you Dolly for the lovely report! 🙂 I’m very glad to know you’ve enjoyed it, and of course you can post it.
Looking forward to seeing your version. 🙂
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My husband and I are HUGE fans of shrimp, and of course market-fresh corn can’t be beat. I’ll have to put this on my “to make” list before summer runs out, it sounds so good! 🙂
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Thank you Kathryn, I’m glad to know you liked the recipe. I do plan to make the cakes a few more times while fresh corn is still around. I hope you’ll enjoy them too. I’ll be happy to hear your comments.
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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. 🙂
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Thank you John, I’m glad you liked the recipe. You’re so right, the flavors of both shrimps and corn pair so well together. I hope you’ll try and enjoy. 🙂
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Fantastic photos!
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Thank you Kennedy, I’m glad you liked the photos. 🙂
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Reblogged this on Once Upon a Spice and commented:
A Deliciously Golden Taste of Mother Nature & the Sea by the Talented & Diverse Chef Ronit! Beautiful!!
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Thank you Lana for you kind words and reblogging! 🙂
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Our sincerest pleasure Chef! Your recipes are amazing!!
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🙂
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Reblogged this on On the Road Cooking and commented:
Looks yummy, Ronit🍴
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Thank you I’m glad you liked the recipe. 🙂
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I love how these came out. The crispy brown color always gets me
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Thank you Carmen, I’m glad you liked the cakes. They were very tasty! 🙂
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Mmmmmmmmm
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🙂
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Im definitely trying this..😍
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Thank you Crystal, I’m glad to hear. I hope you’ll enjoy it. I’ll be happy to hear your comments.:)
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This is right up my alley, I love these flavors! Shrimp is my favorite. If I made these I wouldn’t want to share 😋 Great recipe
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Thank you Cynthia, I’m glad you liked the recipe. It’s one of my favorites.
The trick to sharing is to make a large amount! 🙂
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Reblogged this on Purple Silky Kisses and commented:
I can’t wait to try this one!
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We are currently in Laos and have eaten similar looking Shrimp cakes!! Yours look way better though!! 😀 Yumm!!
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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. 🙂
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U have all interesting shrimp recipes!!!
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Thank you Reena, I’m glad you liked the recipes. It’s great that shrimps can be cooked in so many ways. 🙂
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They look wonderful and am sure tastes awesome ..with yummy combination of shrimp and corn it cant get any better! Thanks for the wonderful share , hope to try it sometime!
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Thank you Nisha, I’m glad you liked the recipe. I make these a lot in the summer and they’re always a hit. Hope you’ll enjoy them too. 🙂
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Reblogged this on mamabatesmotel.
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