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.
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)
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.