ingredients
makes 32
3/4 cup frozen corn kernels, thawed, roughly chopped
1 1/2 canned chipotle peppers, roughly chopped, and 2 teaspoons of the sauce
1/2 cup All purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon Baking soda
1 teaspoon salt
1/2 teaspoon sugar
1 cup buttermilk
1 1/2 tablespoons butter, melted
1 egg
32 cooked medium shrimps, peeled, deveined
32 fresh cilantro leaves, to garnish
For the Avocado sauce
1 ripe avocado, roughly chopped
2 tablespoons lime juice
1 canned chipotle pepper, in sauce
1/2 cup fresh cilantro leaves
1 clove garlic, chopped
1/2 teaspoon salt
1 teaspoon ground cumin
2 tablespoons sour cream
method
1. Roughly chop the corn and chipotle peppers, using short bursts of a food processor.
2. Combine the dry ingredients in a large bowl and make a well. Whisk the buttermilk, butter and egg together in a jug, gradually add to the dry ingredients and whisk until thoroughly incorporated. Stir in the chopped corn and chipotle pepper. (The batter should have the consistency of pancake batter.) Add a tablespoon of water to thin the batter if necessary. Set aside.
3. Puree all the sauce ingredients in a food processor until very smooth. Season.
4. Heat a lightly greased frying pan over medium heat. Spoon tablespoons of the corn cake batter into the pan, forming 2 inch cakes, cooking in batches. Cook until golden brown, about 1 minute per side. Remove from the pan and repeat with the remaining batter.
5. Keep the cakes warm until ready to serve. Alternatively, you can make the corn cakes up to 2 days ahead of time, wrap well in plastic wrap and refrigerate. Place a single layer on a baking sheet and reheat in a warm 170°C (325°F) oven for 5 minutes, or until warmed through. (Corn cakes can also be served at room temperature.) 4 To assemble, dollop a heaped teaspoon of avocado sauce on the warmed corn cakes. Place one cooked shrimp on top of the avocado sauce. Garnish with cilantro leaves.
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