December 1, 2019 | Stephanie Ouellette Hands-on time: 60 min. Total time: 60 min. ½ cup diced red onion ¼ cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 ½ pounds mixed heirloom tomatoes, seeded and chopped 1 serrano chili, seeded and minced 1.5 ounces all-purpose flour (around 1/3 cup) 1.5 ounces masa harina (about 1/3 cup) 1 teaspoon baking powder ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 cups fresh corn kernels, divided ( about 4 large ears) 1 tablespoon low fat milk 1 tablespoon grated lemon rind 2 teaspoon hot sauce 1 large egg 1/3 cup chopped red bell pepper 12 ounces peeled and deveined shrimp, chopped (about 1 ½ cups) 2 green onions, thinly sliced 2 garlic cloves, minced 3 tablespoons canola oil, divided Combine the first 8 ingredients, and set aside. Weigh or lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, baking powder, ½ teaspoon salt, and black pepper in bowl. Place 1 ½ cups corn and next 4 ingredients (through egg) in the bowl of food processors; process until smooth. Combine pureed corn mixture, remaining 1 ½ cup corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve shrimp cakes with salsa. Serves 6 (serving size: 2 shrimp cakes with ½ cup salsa) Calories 285; Fat 10.2g; Protein 17.9g; Carb 33.4g; Fiber 5g; Sodium 466mg. Recipe adapted from Cooking Light magazine.