Corn and Shrimp 'Pancakes' Topped with Huitlacoche

Name: Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lard or grapeseed oil, to cook; 1 cup masa harina; 2 egg yolks; 1 cup milk; 3 egg whites, whipped to soft peak; 1/4 cup melted butter; 1/4 cup sliced scallions; 1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened; 1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice; Salt and black pepper; Huitlacoche butter, recipe follows; Ming's Mole sauce, recipe follows; 1/4 pound butter, softened; 1/2 cup huitlacoche, removed from corn and Sauteed until just tender; 1 lime, juiced; Salt; Black pepper; 1/4 cup whole almonds; 2 tablespoons sesame seeds; 1 tablespoon Chinese 5-spice powder; 1 teaspoon Mexican cinnamon; 1/2 tablespoon jasmine tea leaves; 1 onion, sliced; 4 cloves garlic; 2 pieces ginger, thin sliced; 2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes; 2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes; 1 small mango, peeled and chopped; 1/4 cup Shaoxing rice wine; 2 cups chicken stock

Servings: persons

Lard or grapeseed oil, to cook
1 cup masa harina
2 egg yolks
1 cup milk
3 egg whites, whipped to soft peak
1/4 cup melted butter
1/4 cup sliced scallions
1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened
1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice
Salt and black pepper
Huitlacoche butter, recipe follows
Ming's Mole sauce, recipe follows
1/4 pound butter, softened
1/2 cup huitlacoche, removed from corn and Sauteed until just tender
1 lime, juiced
Salt
Black pepper
1/4 cup whole almonds
2 tablespoons sesame seeds
1 tablespoon Chinese 5-spice powder
1 teaspoon Mexican cinnamon
1/2 tablespoon jasmine tea leaves
1 onion, sliced
4 cloves garlic
2 pieces ginger, thin sliced
2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes
2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes
1 small mango, peeled and chopped
1/4 cup Shaoxing rice wine
2 cups chicken stock
1/2 ounce Mexican chocolate (1/4 tablet)

1
Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
2
In a large bowl, whisk together the masa harina, eggs and milk.
3
Fold in the whites, butter, and scallions.
4
Fold in the kernels and shrimp.
5
Ladle about 4 ounces of batter into the hot oil.
6
Brown on both sides, about 3 minutes a side.
7
Drain on paper towels and season lightly with salt and pepper.
8
Plating: On a large plate, spread some mole.
9
Top with pancakes, garnish with a dollop of huitlacoche butter.
10
Beverage: Chilled Brouilly (Gamay Grape)
11
Mix all together in a bowl and keep in the refrigerator.
12
In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking.
13
Add the onions, garlic, and ginger and saute for 1 minute.
14
Add the chiles and 1/2 of the soaking liquid.
15
Add the mango and Shoaxing wine.
16
Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off.
17
Add chocolate and heat several more minutes.
18
Transfer to a blender and blend at high speed.
19
Check for seasoning.

1139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Lard or grapeseed oil, to cook, 1 cup masa harina, 2 egg yolks, 1 cup milk, and more.

Yes, Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions