Corn Pancakes & Shrimp Salsa

CHILDREN'S RECIPE:  Multigrain Corn Pancakes with Kettle Corn Sunflower Butter

Ingredients: 
For 4 servings
2 Cups Multi grain complete pancake mix
Soda Water
1 Cup Corn
1 t dark Brown Sugar
Pinch Cinnamon
Heavy Pinch Coarse Salt


Method of Preparation:
Sauté Corn in a pan with a bit of sunflower butter season with cinnamon and salt and a pinch of brown sugar

Method of Preparation:
Butter For Garnish
Sunflower butter whipped with, coarse salt and brown sugar.
Serve pancake stack, garnished with butter and maple syrup on side.


FAMILY RECIPE: Grilled Corn, Shrimp and Edamame Salsa

Ingredients: 
4 ears Corn Un-shucked
1 Sweet Onion Peeled and Minced
1 Roasted Poblano Pepper Diced
1 Roasted Red Pepper Diced
2 Cups Blanched Edamame
¼ Cup Extra Virgin Olive Oil
2 T Lemon Juice
3 T Sherry Vinegar
1 teaspoon Smoked Paprika
½ teaspoon Toasted Ground Cumin
Chopped Parsley
Salt and Pepper
2 Cups Chopped Cooked Shrimp

Method of Preparation:
Place corn on a hot grill and cook on all sides
Allow to cool, shuck and cut off cob
Toss with remaining ingredients
Serve Room Temperature