Get the most out of fresh corn season by making tender Corn Cakes topped with spicy Shrimp and Tomatoes for a fresh and easy weeknight dinner.
I’ve come to the conclusion that writing about summer recipes for me is a giant paradox. You see, as I was beginning to write about these awesome corn cakes, I was going to repeat essentially everything I’ve said over and over again. Maybe I don’t really contradict myself so much, it’s that I just love food and I can’t get enough of it when it comes into season.
While I stopped being a picky eater, I am picky about the time of year I eat certain foods. I won’t buy berries in the winter, corn past September/October is basically tasteless to me and don’t get me started on tomatoes. The window is small for the best flavors and I will do my best to eat as many as I possible can in the month of August.
You might think this limits what I eat, but really it broadens my horizons because it means when other foods are in season, I just eat as much as can when they are at their peak.
So here we are in August and corn is freaking awesome right now. Seriously, go to the farmer’s market or a street side stand that sells them and buy a ton. It’s cheap, you can probably get three ears for a buck and just grill or steam it and then slather it with butter.
After you get your fill that way, buy more and have some fun with it. My personal favorite is fresh corn cakes, where it’s easy to go sweet or savory. I went the savory route this time topping it with spiced plump shrimp, tomatoes and a touch of creamy feta. This meal comes together quickly, albeit maybe a little messy, for a weeknight meal that says summer.
Taking the corn off the kernels is the most challenging part and next to that is whipping up some egg whites to make the cakes light as air. A word of advice, do not over cook them on the griddle, as they dry out quickly. The batter may seem thin but I promise it’ll set up and flip with ease as soon as it starts to brown.
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