Shrimp and Goat Cheese Corn Cakes

Summertime is the perfect time for corn on the cob, and that's why Kristen chose corn and butter for this month's Improv Challenge. (At least, that's my assumption!) I can't wait to see all the creative ideas today - and I couldn't be more pleased with the recipe I tried.

I spied this dish a long time ago over at Greens and Chocolate, and this was my perfect opportunity. I added shrimp to the corn cakes to kick it up a notch, and made my new favorite dipping sauce (ranch and sriracha!) to accompany these morsels.

To start, pour half of the corn into the bowl of a food processor, then add the basil

and the shrimp.

Pulse 4-5 times until the mixture is slightly pureed, but still a bit chunky. Then add this mixture to a large mixing bowl along with the onions,

remaining corn,

baking powder,

baking soda, flour, salt and pepper and panko.

Stir this mixture well. Combine the eggs, milk and melted butter, and add it to the corn cake mixture.

Stir just until combined, but do not overmix or the batter will get too tough. Now fold in the goat cheese.

Heat about 2 tablespoons of olive oil in a large skillet over medium heat. When it's hot, drop large spoonfuls of batter onto the oil.

Cook for 2-3 minutes or until cakes are golden brown, then carefully flip over.

Cook for an additional 2-3 minutes on this side. Remove to a paper-towel lined plate and then continue with the additional batter. You may need to add more oil to the pan to ensure the cakes won't stick.

You can serve these with traditional Mexican-food fixings or with any dipping sauce that you like. Hooray for corn and butter!

One year ago: Mint Chocolate Chip Ice Cream
Two years ago: Spicy Grilled Pork Tenderloin
Three years ago: Summer Cucumber Salad

Find more great corn recipes in the linky below. For even more inspiration, visit It's A Keeper, Full Plate Thursday, Swanky Stuff, Bizzy's Recipe Box, Thursday Treasures, Tastetastic Thursday.

Shrimp and Goat Cheese Corn Cakes

2 cups cooked shrimp
1 - 14.5 oz can corn, drained
1 cup flour
1/2 cup panko breadcrumbs
1/4 cup diced red onion
1/4 cup thinly sliced basil
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup crumbled goat cheese
2 large eggs, lightly beaten
2 Tbsp. milk
2 Tbsp. butter, melted
olive oil

Place shrimp, basil and half of corn in food processor and pulse until corn is slightly pureed, but still chunky.

In a large bowl, combine corn and shrimp mixture, remaining corn, flour, breadcrumbs, onion, baking powder, baking soda, goat cheese, and salt and pepper to taste. Mix well. Add eggs, milk, and butter, and mix until just combined. Don't over mix.

In large skillet, heat about 2 Tbsp. olive oil over medium heat, making sure the oil is spread evenly among the pan. Once heated, cook about four corn cakes at a time, scooping with a 1/4 cup measuring spoon. Let cook 2-3 minutes then flip to the other side, cooking until each side is golden brown. Remove to a paper-towel lined plate. Continue until all of the batter is used, adding more olive oil to the pan as necessary. Makes about 10 corn cakes.

Recipe Source: Adapted from Greens and Chocolate

Summertime is the perfect time for corn on the cob, and that's why Kristen chose corn and butter for this month's Improv Challenge. (At least, that's my assumption!) I can't wait to see all the creative ideas today - and I couldn't be more pleased with the recipe I tried.

I spied this dish a long time ago over at Greens and Chocolate, and this was my perfect opportunity. I added shrimp to the corn cakes to kick it up a notch, and made my new favorite dipping sauce (ranch and sriracha!) to accompany these morsels.

To start, pour half of the corn into the bowl of a food processor, then add the basil

and the shrimp.

Pulse 4-5 times until the mixture is slightly pureed, but still a bit chunky. Then add this mixture to a large mixing bowl along with the onions,

remaining corn,

baking powder,

baking soda, flour, salt and pepper and panko.

Stir this mixture well. Combine the eggs, milk and melted butter, and add it to the corn cake mixture.

Stir just until combined, but do not overmix or the batter will get too tough. Now fold in the goat cheese.

Heat about 2 tablespoons of olive oil in a large skillet over medium heat. When it's hot, drop large spoonfuls of batter onto the oil.

Cook for 2-3 minutes or until cakes are golden brown, then carefully flip over.

Cook for an additional 2-3 minutes on this side. Remove to a paper-towel lined plate and then continue with the additional batter. You may need to add more oil to the pan to ensure the cakes won't stick.

You can serve these with traditional Mexican-food fixings or with any dipping sauce that you like. Hooray for corn and butter!

One year ago: Mint Chocolate Chip Ice Cream
Two years ago: Spicy Grilled Pork Tenderloin
Three years ago: Summer Cucumber Salad

Find more great corn recipes in the linky below. For even more inspiration, visit It's A Keeper, Full Plate Thursday, Swanky Stuff, Bizzy's Recipe Box, Thursday Treasures, Tastetastic Thursday.

Shrimp and Goat Cheese Corn Cakes

2 cups cooked shrimp
1 - 14.5 oz can corn, drained
1 cup flour
1/2 cup panko breadcrumbs
1/4 cup diced red onion
1/4 cup thinly sliced basil
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup crumbled goat cheese
2 large eggs, lightly beaten
2 Tbsp. milk
2 Tbsp. butter, melted
olive oil

Place shrimp, basil and half of corn in food processor and pulse until corn is slightly pureed, but still chunky.

In a large bowl, combine corn and shrimp mixture, remaining corn, flour, breadcrumbs, onion, baking powder, baking soda, goat cheese, and salt and pepper to taste. Mix well. Add eggs, milk, and butter, and mix until just combined. Don't over mix.

In large skillet, heat about 2 Tbsp. olive oil over medium heat, making sure the oil is spread evenly among the pan. Once heated, cook about four corn cakes at a time, scooping with a 1/4 cup measuring spoon. Let cook 2-3 minutes then flip to the other side, cooking until each side is golden brown. Remove to a paper-towel lined plate. Continue until all of the batter is used, adding more olive oil to the pan as necessary. Makes about 10 corn cakes.

Recipe Source: Adapted from Greens and Chocolate