Shrimp and Corn Cakes with Heirloom Tomato Salsa

One of the things I love about this time of year is fresh, locally grown corn.  While I often enjoy this treat plain off of the grill, I found a great recipe in this month’s Cooking Light that really brings out the deliciousness of corn. I like the fact that the recipe also called for heirloom tomatoes - something we can't get enough of right now.

I'm not going to lie - this recipe was a bit of work, but it was so worth it.  Most of the work was prep; cutting the corn from the cob, chopping the veggies and the shrimp, and mixing it all into a chunky batter. 

You might be tempted to leave out the salsa. NO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  We found that the serrano chile in the heirloom tomato salsa added a nice bit of heat, and cilantro some earthy freshness. The result was a perfect foil for the shrimp and corn cakes.

This is one of those recipes that makes wonderful use of fresh, local ingredients picked at the height of their season. Yes, the ingredient list is long. Yes, there is a LOT of chopping. All that aside, you'll be thrilled with the results.

Shrimp and Corn Cakes with Heirloom Tomato Salsa

1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 1/2 pounds mixed heirloom tomatoes, seeded and chopped
1 serrano chile, seeded and minced
1 1/2 ounces masa harina (about 1/3 cup)
1 1/2 ounces all-purpose flour(about 1/3 cup)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups fresh corn kernels, divided (about 4 large ears)
1 tablespoon low-fat buttermilk
1 tablespoon grated lemon rind
2 teaspoons hot sauce
1 large egg
1/3 cup chopped red bell pepper
12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups)
2 green onions, thinly sliced
2 garlic cloves, minced
3 tablespoons canola oil, divided

Combine first 8 ingredients; set aside.

Weigh or lightly spoon flours into measuring cups. ­Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.

Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.

Comments

[bellini]

Cooking Light comes to the rescue again. These corn cakes sound amazing Jerry and the heirloom tomato salsa speaks for itself.

[Barb Cabot]

Yummy! Can always count on your blog for good recipes!

[Kayte]

Oh this looks so good...I am going to make this one this weekend before the season gets by me. Looks perfect for what I had planned already, thanks.

[JDeQ]

They were a treat bellini - I got far more than the recipe said I'd get so the leftovers were wonderful as well.

barb - I can always count on your blog for some inspiration!

I hope that you enjoy them as much as we did kayte!

[Kayte]

I made them last night and they were so good! Definitely a keeper...thanks. I had planned grilled skewered shrimp and these just continued on the theme. Nice meal.

[Karen (Back Road Journal)]

The shrimp and corn cakes sound terrific. The recipe will be a perfect way to use some of the last of my heirlooms from the garden.

[JDeQ]

YEAH - I am glad to hear that you enjoyed them as much as we did Kayte.

It sure would be a good use of those heirlooms Karen. I am jealous of you being able to just wander into the garden and pick some as you want!