Curried Corn Cakes with Shrimp and Chives

What do you want to make for dinner on such a night as this? Our family left the house all together this morning before nine, and didn’t regroup until after five. We were standing around the kitchen, friends popping in, the baby eating eggs in her highchair, while I put together this easy weeknight meal. I wanted something simple, light and fresh that would come together quickly and taste amazing. I seem to always have scallions and eggs in the fridge, flour in the pantry and curry and cayenne in my spice cupboard. I picked up some shrimp and sweet corn from the market and boom – an awesome supper was born. This tastes like the coming summer, warm, spicy, sweet, and salty from the briny sea.

Curried Corn Cakes with Shrimp
Adapted from a recipe in How to Cook Everything by Mark Bittman
Serves 2-3

Ingredients:

  • 1 cup fresh corn kernels stripped from the cob (2 ears)
  • 1/4 cup finely chopped scallions
  • 1/8 cup all-purpose flour
  • 1 egg, separated
  • 1 heaping teaspoon curry powder
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • 20 shrimp, peeled and deveined
  • Greek yogurt, for topping
  • Chives, for garnish

Method:

In a medium-sized mixing bowl combine corn, scallions, flour, egg yolk, curry, cayenne, and salt, to taste. Beat egg white until stiff, in a mixer or with a whisk. Gently fold in egg white into corn mixture with a rubber spatula. In a large skillet over medium heat, melt 2 tablespoons butter. When the foam subsides, ladle in batter, 3 or 4 pancakes at a time. Cook until browned on one side, 3-5 minutes, then turn with a spatula, and brown the other side. Remove to a paper towel-lined plate and keep warm in the oven.

Melt remaining tablespoon of butter in the skillet. Season shrimp with salt and pepper and saute in a hot pan until pink, 2-3 minutes.

To serve: Spoon a dollop of Greek yogurt onto each corn cake and top with 2 shrimp and a sprinkle of chopped chives.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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