Monday, October 17, 2011

Roasted Corn-Off-The-Cob Shrimp Cakes

Yesterday I found a new blog. Truth be told, I found a few! But this one in particular caught my fancy because the very latest post, and therefore, the first one I read, spoke eloquently of corn, freshly roasted on the cob, scenting the afternoon air of northern Paris.  Then the recipe that followed was for some delicious corn cakes, but not using the roasted corn!  I was so surprised that I left the author a comment.  How could she resist the roasted corn?! I simply could not, so then I had to try it my way.  Somewhere along the recipe path, I also ended up adding fresh shrimp and cayenne pepper.  See what you think.

1/2 cup yellow cornmeal
1 cup low-fat milk
3 medium cobs of corn, shucked and cleaned
2 eggs
1 tablespoon softened butter
1/2 cup all-purpose flour + 1 good tablespoon
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon of cayenne pepper, or to taste
1/2 bunch of scallions or green onion tops, chopped finely
105g or 2 3/4oz sharp cheddar cheese, grated
285g or 10.5oz shrimp or prawns. (Weight after peeling and deveining.)

In a medium bowl, stir together the corn meal and milk and set aside.

Heat your griddle pan really hot and put the cobs of corn on it. Weigh them down with a filled kettle or some other heavy item that can tolerate heat.

Keep turning the cobs and replacing the kettle until all the sides are nice and charred.  Remove from the pan and let cool.

Cut the kernels off the cobs with a sharp knife.

Pop them into a food processor,  add in the eggs and the softened butter and chop them up a little.  Do not completely pulverize. You want to still see char and corn kernels.  Spoon this mixture into the bowl with the corn meal mixture and stir together until combined. 

Chop your shrimp into little pieces and add them to the bowl.

Stir in the green onions and cheddar cheese.

In a separate bowl, whisk together the flour, baking powder, sugar, salt and cayenne.  (If you are not cooking and serving immediately, put the egg/shrimp mixture into the refrigerator and wait until you are ready to go before continuing with the next step.) Gently mix these dry ingredients into the wet mixture until just combined.

Heat a skillet over medium heat and oil with oil, butter or cooking spray.  Cook the cakes on both sides until done, just as you would normal pancakes.

 The original post suggested topping the cakes with seasoned Greek yogurt and I concur. (Do check out the link! I really liked her blog.) However, I discovered at the last minute that my yogurt was sweetened and that just did not go.  So I substituted sour cream.  Sour cream is hard to come by regularly in Kuala Lumpur so I make my own by mixing 1/2 cup whipping cream with 1/2 tablespoon lemon juice.  Works a dream. 

Cream, lemon juice, green onions, salt and pepper. 
The lemon juice thickens the cream beautifully. 
Serve each set of cakes with a dollop of the seasoned sour cream and a leafy green salad simply dressed in vinaigrette. 



  1. YUM! Looks great! Glad it's almost corn season so I can try this recipe.

  2. Me too! I haven't made them in a while and that's too long!


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