We’re at the apex of the summer vegetable harvest, and there’s no time like the present to stock up on favorites like zucchini, tomatoes and corn. Especially corn.
Here, corn finds its perfect companion with juicy shrimp. Truly, most dishes featuring these ingredients highlight the harmony between them, like these corn and shrimp pancakes.
Corn and Shrimp Silver-Dollar Pancakes With Avocado Crema
Makes: 16 pancakes
1 cup flour
⅓ cup milk
½ teaspoon salt
1 extra-large egg, beaten
1 cup corn kernels
1 bunch green onions, thinly sliced
1 pound raw shrimp shelled, deveined, diced, patted dry
1 tablespoon soy sauce
1 tablespoon sesame oil
Vegetable oil
Avocado cream, see below
Stir together the flour, milk, salt and egg until just combined; if batter is thick, add up to 2 tablespoons more milk. Fold in corn, green onions, shrimp, soy sauce and sesame oil.
Heat a thin layer of vegetable oil in a nonstick skillet over medium until it shimmers. Working in batches to avoid crowding, add ¼ cup dollops of batter into the skillet, spreading each about 3 inches wide. Cook until brown, flipping once, 3 to 4 minutes per side. If the skillet begins to dry, add more oil. Transfer to paper towels to drain. Serve with avocado cream.
For the avocado cream: Place 1 ripe Hass avocado, peeled, pitted; 1¼ cup crème fraîche or sour cream; ½ cup cilantro leaves and tender green stems, lightly packed; and 1 tablespoon fresh lime juice in a blender or food processor. Blend until smooth. Taste and season with salt as needed.
