Cuyahoga Falls Cooking: Mexican Corn Pancakes
Tired of eating out or paying high prices for a tasty dish? Try this easy Mexican meal at home.
Preparing a Mexican dish is fun and easy. This recipe combines sweet corn pancakes with fresh savory sautéed vegetables and shrimp. Fresh lemon, lime juice and red jalapeno peppers give the dish its authentic taste and flair. Don’t be hesitant in adding the fresh jalapeno peppers as they are much milder when used fresh providing a warm and zesty tang to the dish.
Ingredients Corn Pancakes:
1 small box Jiffy brand Corn Muffin Mix
(Or substitute one cup corn meal with one 1 tablespoon sugar, and one teaspoon baking poweder.)
One fresh ear corn on the cob
1 cup flour
1 tablespoon baking powder
2 tablespoon sugar
1 tablespoon vegetable oil
1 ¼ cup milk (or substitute water)
Large mixing bowl
Large slotted spoon
Ingredients Vegetables and Shrimp:
2 large green peppers
1 large sweet yellow onion
1 small fresh red jalapeno pepper
Juice of one fresh lime
Juice of one fresh lemon
1 teaspoon lemon zest
2 teaspoons fresh garlic
2 teaspoons salt
2 tablespoons hot sauce
2 cups fresh uncooked shrimp with tails and shells removed
4 tablespoons olive oil to sauté vegetables and shrimp
Directions Corn Pancakes:
Carefully remove corn from ear using sharp paring knife and set aside. Add all dry ingredients and mix well. Add corn, vegetable oil and milk (or water) to the dry ingredients, mixing well. Fry pancakes to golden brown in vegetable oil using approximately ¼ cup of pancake mixture for each pancake.
Directions for Vegetable and Shrimp:
Clean and remove seeds from Green pepper sand jalapeno pepper. Cut green pepper into strips, and the jalapeno pepper into smaller found strips. Remove skin from onion and cut into strips. Put on plate or bowl and set aside.
Cut some small garnish slices from lime and set aside. Next, use a food grater and gently grate a little of the lemon peel to create lemon zest. About a teaspoon is all you need. Set this aside to be used when you sauté the shrimp. Use remainder of lemon to squeeze lemon juice and set aside. Squeeze lime juice and set aside.
Place frying pan over medium high heat. Add olive oil and when hot add peppers, onions, garlic, and sauté until onions are slightly translucent, and peppers still slightly crisp. Add lemon, lime juice, salt and hot sauce over vegetables in pan and sauté for a few moments more. Carefully remove vegetables with slotted spoon while keeping remaining oil in pan. Add fresh shrimp and lemon zest to the pan, sautéing until shrimp are pink and done. Remove shrimp from pan and toss slightly with the sautéed vegetables.
Presenting the Dish:
Take two corn pancakes and place on serving dish. Cover with vegetable and shrimps. Add lime slice as garnish. Enjoy!