I generally try to have a rough plan of the week’s dinners. It’s not really set in stone, but I like to be able to take care of groceries and prep work ahead of time. I’m still trying to get organized from my weekend trip to San Francisco, so planning tonight’s meal definitely did not happen, but it turned out to be a pleasant surprise! Tonight we whipped up some gluten-free corn cakes with grilled shrimp on a bed of mixed greens topped with onion ‘salsa’. It was quick, simple and super tasty. What else do you really want from a meal?
I based my gluten-free corn cakes on this recipe with several adjustments made for food allergies and personal taste.
- 2 cups frozen corn kernels, thawed
- 2 egg yolks (or 1 large egg)
- 1/4 cup milk
- 1 Tbsp. butter, melted
- 1/4 cup gluten-free flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
- 1/4 cup gluten-free cornmeal
- 1/3 cup cheese (I used sharp cheddar)
- 2 green onions, finely chopped
- A few generous turns fresh ground pepper
- A few generous shakes of garlic powder
- Oil or butter for frying
Pulse the corn kernels, egg, milk and butter together in a food processor. I like my cakes to have a few chunky kernels in them, so pulse to your own preference. In a large bowl, combine the next 5 ingredients with the corn mixture until the dry ingredients are mixed with the wet. Heat the oil in a pan and then place spoonfuls of the mixture in the pan. Cook for about 3 minutes on each side, until golden brown. Serve and enjoy!
- 1 red onion, diced
- 1 white onion, diced
- 2 tomatoes, chopped (I used a container of baby heirloom toms from Trader Joe’s since that’s all I had, it worked)
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- Garlic powder, a generous shake
- Smoked paprika, a generous shake
- Rice vinegar, a few generous shakes
Mix all ingredients together in a large, non-reactive bowl. Allow to mariniate together for a little bit (like 15 minutes) before serving.