Shrimp and Corn Cakes with Heirloom Tomato Salsa

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons canola oil divided
• 1 large eggs 
• 0.3 cup flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 3 cups ears corn fresh divided ( 4 large ears)
• 2  garlic clove minced
• 2  spring onion thinly sliced
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1.5 pounds heirloom tomatoes mixed seeded chopped
• 2 teaspoons hot sauce 
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 tablespoon lemon zest grated
• 2 tablespoons juice of lime fresh
• 1 tablespoon buttermilk low-fat
• 0.3 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 0.3 cup bell pepper red chopped
• 0.5 cup onion diced red
• 1  serrano chiles minced seeded
• 1.5 cups shrimp deveined peeled chopped

Equipment

• food processor
• bowl
• frying pan
• spatula
• measuring cup

Directions

1. Combine first 8 ingredients; set aside.
2. Weigh or lightly spoon flours into measuring cups.
3. Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.
4. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth.
5. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl.
6. Add flour mixture, stirring gently until moist.
7. Heat a large nonstick skillet over medium heat.
8. Add 1 tablespoon oil to pan; swirl to coat.
9. 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.
10. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter.
11. Serve with salsa.