Feel free to add hot sauce to the dip that accompanies these savory corn cakes.
—KATTY CHIONG HOFFMAN ESTATES, IL
PREP: 30 MIN. • COOK: 5 MIN./BATCH • MAKES: 2 DOZEN (2/3 CUP SAUCE)
1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten
1. In a small bowl, combine the first seven ingredients. Cover and chill until serving.
2. In a large skillet, cook and stir the onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turn pink. Remove from the heat.
3. In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into the dry ingredients just until moistened.
4. In an electric skillet, heat 1/4 in. of oil to 375°. In batches, drop the corn mixture by rounded tablespoonfuls into oil; fry 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce.