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Mini Corn Cakes with Shrimp

20 to 24 corn cakes


Low Sodium

Nutritional Facts Per Serving

2.8 g
6.1 g
0.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 54
  • Fat 2.1 g
    • Saturated   0.3 g
    • + Trans 
  • Cholesterol 23 mg
  • Sodium   82 mg
  • Carbohydrate 6.1 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 2.8 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


Combine shrimp ingredients, except green onions, in a bowl. Store in the fridge until needed.

Combine the first 6 ingredients for the pancakes in a medium bowl. Beat the egg in a second bowl; mix in the milk, then add the corn. Add this mixture to the dry mixture and mix until just combined. Place the oil in a non-stick griddle or frying pan set to, or over, medium to medium-high heat. Pour on 2" round portions of the batter. Flip corn cakes once they begin to slightly bubble on top. Cook for 1 to 2 minutes on the other side. Arrange the corn cakes on a serving platter. Top each pancake with an equal amount of the shrimp, garnish with sliced green onion, and serve.

Note: The kernels cut off one cooked and cooled, large fresh cob of corn, should yield the 3/4 cup required for this recipe. If you use frozen corn, thaw and pat the kernels dry before using.

Serving Suggestions

Create a feast of summer appetizers by serving the corn cakes with some of the other tasty treats found in our website recipe collection, such as Feed a Crowd Guacamole; Island Brie Canapes with Nectarine Chutney; Mediterranean-style Goat Cheese Logs; and Roasted Lamb Rack with Minty Blackberry Dip.

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