It will be a couple of months before corn is ready, so we wanted to use up the rest of our frozen batch. This quick and easy recipe is good for the vegan and can be made gluten-free if you use rice or coconut flour. Since I have a hungry teen boy, I added some leftover shrimp to his batch.
- 12 ounces of frozen corn
- 4 TBSP of flour
- 1 TBSP of olive oil
- 3 scallions, chopped
- Several sprigs of chopped cilantro
- 1/2 a chopped red or orange pepper
- 1 tsp of sweet paprika
- juice of 1/2 a lime
- salt and pepper to taste
Combine all of the ingredients in a food processor. Once combined, form cakes and drop them into a pan heated with olive oil. Cook for about 4 minutes on each side on a medium flame, taking care not to burn. Top with avocado or salsa.