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Photo of Sweet corn and shrimp cakes by WW

Sweet corn and shrimp cakes

1
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
8
Difficulty
Moderate
This cake might not have icing, but it definitely tastes amazing! With the combination of sweet corn and shrimp, these cakes are a great appetizer—whether served plain or with a chunky salsa. They only take 35 minutes to make, so you can throw them together right before your guests arrive. With the given amount of ingredients, this recipe makes enough to serve 8, which is perfect for a large get-together. You'll cook them on using a skillet, just like regular pancakes. Plus, our recipe calls for cilantro, but if that's not your favorite, feel free to swap in another fragrant herb to add a little punch of flavor.

Ingredients

Corn on the cob

6 ear(s), medium, kernels removed with a knife

All-purpose flour

2 Tbsp

Egg whites

2 large

Fat free evaporated milk

¼ cup(s)

Table salt

½ tsp

Chili powder

¼ tsp

Cooked frozen shrimp

2 oz, tiny salad-size (about 1/2 cup)

Cooking spray

1 spray(s)

Salsa

½ cup(s)

Cilantro

2 Tbsp

Instructions

  1. Purée 2 cups of corn in a food processor. Add flour, egg whites, milk, salt and chili powder; pulse several times to combine. Stir in shrimp and remaining 1 cup of corn.
  2. Coat a nonstick skillet with cooking spray and heat over medium-high heat. To make cakes, place 1 tablespoon of batter in skillet to make each of 16 cakes. Cook in approximately three batches of five or six cakes each until bottoms of cakes are browned, about 2 minutes. Turn over and cook until lightly browned on other side, about 2 minutes more.
  3. Serve each cake topped with salsa and garnish with cilantro. Yields 2 cakes and 1 tablespoon of salsa per serving.
  4. Flavor Booster: For a hot twist on this dish, dust the corn with 1/4 teaspoon ancho chili powder, then puree following the recipe. Try green salsa made with tomatillos for a change.

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