Best Corn And Shrimp Pancakes Topped With Huitlacoche Butter And Mings Mole Sauce Recipes

Fresh Corn Pancakes Topped with Cheese: Cachapas image

Provided by Tyler Florence

Yield 4 corn pancakes

Number Of Ingredients 5

2 ears fresh corn
2 tablespoons masa harina
Pinch kosher salt
1 teaspoon canola oil
1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Steps:

Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.

Shrimp and Corn in a Butter Bath image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

1 pound baby Yukon gold potatoes, scrubbed (about 20)
Kosher salt
12 ounces smoked andouille sausage, sliced into 1/2-inch thick rounds
2 pounds (8 sticks) unsalted butter
6 cloves garlic, minced
1 teaspoon seafood seasoning, such as Old Bay, plus more for serving
4 ears of corn, shucked and cut into thirds
1 1/4 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
Chopped fresh parsley, for serving
Toasted crusty bread, for serving

Steps:

Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve.
Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it's just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through.
Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping.