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.
Ingredients
- 1 cup corn
- ½ cup water
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½ tsp fine sea salt
- 1 ½ tsp cornstarch
- ½ tsp baking powder
- -
- 1 cup corn
- ¼ cup scallion white, cut into 1” pieces (keep the greens for below)
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¼ tsp Espelette pepper
- ½ cup all-purpose flour
- 1 egg
- 2-3 Tbsp vegetable oil
- -
- ½ pound large shrimp (wild Patagonian red shrimp if possible), weight after peeling and deveining
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½ tsp fine sea salt
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¼ tsp Espelette pepper
- 1 Tbsp olive oil
1 Tbsp Shabazi butter (or fresh butter) see recipe below
- 1 Tbsp fresh lemon juice
- -
- ½ cup Turmeric Tahini Sauce (see recipe below)
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½ tsp PK blend
- 2 Tbsp finely chopped scallion greens (from the white above)
- -
- Whisk all ingredients until smooth. Refrigerate overnight if possible to allow the spice blend to bloom.
- ½ cup tahina
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1 Tbsp Curcumade
- ½ cup water
- ¼ cup lemon juice
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¼ tsp fine sea salt
- -
- Stir to combine well
- 2 sticks of butter, softened (1 cup)
- ½ cup olive oil
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2 Tbsp Shabazi blend
-
½ tsp fine sea salt
Turmeric Tahini Sauce
Shabazi Butter - Herbs and Green Chili
Directions
Blend the first cup of corn, with water, Espelette, salt, cornstarch, and baking powder until smooth.
- Transfer the mixture to bowl and stir in the second cup of corn, scallion whites, Espelette pepper, flour, and egg.
- Heat a 10” nonstick pan with 2 tablespoons of oil and add the corn batter, smoothing out evenly.
- Cook, covered until the edges are golden brown (about 2-3 minutes).
- Flip the cake and cook for 2-3 minutes more until the cake is cooked through. Set aside on a cooling rack.
- Season the shrimp with the salt and Espelette.
- In a heavy bottom skillet, heat the olive oil until shimmering and sear the shrimp over high heat until turning golden.
Add the Shabazi butter (or plain fresh butter) and stir the shrimp to coat well. The shrimp should be almost done cooking.
- Add the lemon juice for a final stir and remove from heat.
- Transfer the corn cake to a serving plate and portion half of each of the shrimp, Turmeric tahini sauce, scallion, and PK blend. Repeat for that double stacked second layer and enjoy while warm!
Recipe Note
Recipe Notes
The Turmeric Tahini Sauce is also a delicious addition with the Middle Eastern Nachos.
Questions? Contact helen@laboiteny.com
