Use this recipe to make our Grilled Oaxacan Shrimp appetizers.
Source: Martha Stewart Weddings, Summer 2005
- 5 ears corn, husked
- 1/4 cup whole milk
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 2 large eggs
- 3 tablespoons all-purpose flour
- Salt and freshly ground pepper
Cut corn kernels from cobs. Puree kernels in a food processor until smooth. Add milk, melted butter, and eggs; process until blended. Transfer to a large bowl. Fold in flour; season with salt and pepper.
Heat a large skillet or griddle over medium heat. Brush with butter. Add 1 tablespoon corn mixture for each cake. Cook cakes, turning once, until brown, about 1 1/2 minutes per side. Repeat with remaining batter.