Corn Muffins with Shrimp Salad

Ingredients:

Corn muffins

• 1 cup corn flour
• 1 cup wheat flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 0.5 tsp celery salt
• 1 tbsp. l. chopped chives
• 1 tbsp chopped cilantro
• 1 cup of sour milk
• 1 egg
• 5 tablespoons of vegetable oil
• 0.5 cup fresh or frozen corn kernels

Shrimp salad

• 1 cob of corn, husks removed
• 1 and 1/4 cups avocado, diced into small cubes (about 1 pc.)
• 1.5 tbsp freshly squeezed lime juice
• 3 tablespoons chopped red onion
• 700 g of boiled small shrimp, defrosted and chopped
• 2 tbsp chopped cilantro

Preparation:

1. Preheat oven to 190°C and grease 3 mini muffin tins with 12 cups each.
2. In a bowl, sift together the cornmeal, wheat flour, sugar, baking powder, and celery salt. Add the chives and cilantro. In a separate bowl, whisk together the buttermilk, egg, and vegetable oil. Add the liquid mixture to the flour mixture and stir until the liquid is absorbed (do not overmix).
3. Quickly stir in the corn. Divide the batter evenly among the prepared muffin pans. Bake the muffins until a tester inserted into the center comes out clean, about 8 minutes. Cool in the pan for 10 minutes, then remove from the pan and cool completely.
4. Preheat a gas grill to high heat. Grill the corn on all sides until lightly charred and the kernels are bright yellow. Let cool and cut the kernels into a bowl.
5. Shrimp saladMix all ingredients together, season with salt and pepper to taste. The creamy texture of the avocado will bind all the salad ingredients together.
6. Before serving, cut off the top of each muffin and top it with some shrimp salad. Top with the muffin top (optional) and serve.