This recipe was in our local paper, and I cut it out but did not save the name of the person. Anyways, this is very good as a side dish or appetizer. Make these like you would a pancake.
2 cups fresh corn kernels (you may substitute frozen that has been thawed, canned, creamed)
3 eggs, beaten
3 Tbsp flour
2 Tbsp whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup finely diced celery
2 green onions, including tops, finely chopped
2 Tbsp cilantro leaves, chopped, plus leaves for garnish
2 cloves garlic, minced
1 tsp salt
1/4 tsp white pepper
1 Tbsp butter
1 Tbsp oil
Combine corn, eggs, flour and cream in a food processor/chopper (If you don't have one, blend the corn in a blender or use a handheld stick blender, then stir the other items listed previously together well. You can skip the blending process if you use creamed corn). Blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well. Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and spread them out to flatten slightly as they cook. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden. Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Garnish with cilantro leaves, if desired.