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Shrimp and Corn Cakes with Heirloom Tomato Salsa

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Total time 1 hr
Yield Serves 6 (serving size: 2 cakes and about 1/2 cup salsa)
Delicious patties made of fresh corn, shrimp, and bell pepper are pan-fried to perfection in this recipe. Serrano chile in the heirloom tomato salsa adds a bit of heat, and cilantro some earthy freshness.

Ingredients

  • 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
  • 1.5 ounces masa harina (about 1/3 cup)
  • 1.5 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

Nutrition Information

  • calories 285
  • fat 10.2 g
  • satfat 1.1 g
  • monofat 5.3 g
  • polyfat 3.2 g
  • protein 17.9 g
  • carbohydrate 33.4 g
  • fiber 5 g
  • cholesterol 116 mg
  • iron 3.2 mg
  • sodium 466 mg
  • calcium 112 mg

How to Make It

  1. Combine first 8 ingredients; set aside.

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

  3. 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.

  4. 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.