Corn Cake with Shrimp

Corn Cake

Corn is one of my favorite vegetables.  This dish was meant to be sort of a Korean style pancake (jun) and then wild Patagonian red shrimp became available at our local source and they were SO good, we had to include them.  We doubled the layers of shrimp, sauce, and scallions piled high on top of the corn cake to make sure each bite is amazing.

In place of shrimp, the pancakes could also be topped with endless ingredients from piles of more corn and fresh arugula, cut into wedges and dipped in sauce for their thick, crispy glory, or quartered and garnished with a fried egg and maybe a few flakes of hot smoked salmon and chives.

You only need 2 cups of corn fresh off the cob, about 2 ears.