Mexican Corn Cakes with Avocado and Shrimp
Ingredients
3/4 cup of frozen corn, thawed, roughly chopped | ||
1 small can of chipolte chilies, roughly chopped | ||
2 tsp of chipolte sauce | ||
1/2 cup flour | ||
1/3 cup cornmeal | ||
1/2 tsp baking powder | ||
1/4 tsp baking soda | ||
2 tsp kosher salt | ||
fresh cracked black pepper to taste | ||
1/2 tsp sugar | ||
1 cup buttermilk | ||
3/4 oz melted butter | ||
1 egg | ||
32 medium shrimp, peeled, deveined and cooked | ||
32 fresh cilantro leaves for garnish | ||
1 ripe avocado, roughly chopped | ||
2 tbs lime juice | ||
1 chipolte pepper in sauce | ||
1/2 cup cilantro leaves | ||
1 clove garlic, chopped | ||
1 tsp kosher salt |
- Add the chipolte peppers and corn to a food processor and pulse 3 to 4 times.
- Combine the ingredients in a large bowl and make a well.
- Whisk the buttermilk, butter and egg together in a bowl and gradually add the dry ingredients and whisk thoroughly mixed.
- Stir in the chopped corn and chipolte pepper. The batter should have the consistency of pancake batter.
- Add a tbs of water to thin batter if necessary. Set aside.
- Add the ingredients for the avocado sauce to a food processor and puree until smooth. season with salt and pepper.
- Heat a lightly greased frying pan over medium heat.
- Spoon 2 tbs of the corn cake batter into the pan, forming 2 inch cakes. Cook all batter in batches. Cook until golden brown, about 1 minute per side.
- Keep the cakes warm until ready to serve.
- To assemble place a heaped tbs of avocado sauce on the warm corn cake and place 1 cooked shrimp on top.
- Garnish each with a cilantro leaf.
No Comments