Sweet Corn and Shrimp Cakes

Total Time
35 min
20 min
15 min
These savory appetizers taste great as is, or served with a dollop of salsa.



6 medium, kernels removed (about 3 cups)

all-purpose flour

2 Tbsp

egg white(s)

2 large

fat free evaporated milk

¼ cup(s)

table salt

½ tsp

chili powder

¼ tsp

cooked shrimp

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

cooking spray

1 spray(s)

fat free salsa

½ cup(s)


2 Tbsp


  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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