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One of the things I love about this time of year is fresh, locally grown corn.  While I often enjoy this treat on its own with a bit of salt and butter, I found a great recipe in this month’s Cooking Light that really brings out the deliciousness of corn.

Corn & Shrimp Cakes with Heirloom Tomato Salsa

This recipe was a bit of work, but it was so worth it.  I think I ended up with somewhere around 12 corn & shrimp cakes, so we had enough for leftovers and they were just as tasty.  Most of the work was prep; cutting the corn from the cob, chopping the veggies and the shrimp and mixing it all into a chunky batter.  I thought about baking the fritters in the oven, mostly due to the time it would save.  In the end, I opted to pan saute because I wanted those crispy and nicely browned edges.  It definitely took more time though.

09 Frogtown Vineaux Blanc

The ingredients in the fritters were all fairly local; the corn was grown in south Georgia and the shrimp was from the coast near Savannah.  I decided to pair this dish with a crisp, dry wine from my favorite Georgia winery, Frogtown Cellars.  The first time I went up to North Georgia to visit the wineries in that area, I was extremely skeptical that I would find any good wines.  However, I am consistently delighted by the great Frogtown wines (I joined the wine club so I get to try their wines often).

The Vineaux Blanc is a wonderful seafood wine.  I first had this wine at a Frogtown Lobster dinner which was a blast.  This wine is blend of Vidal, Seyval Blanc and Viognier and is fermented in stainless steel and oak (but the essence of the oak does not overpower the wine at all).  Frogtown makes a crazy number of wines, and enters many of them in national competitions.  The Vineaux Blanc won a gold medal at a 2011 San Diego competition.  It is light and easy to drink and pairs nicely with creamy cheeses as well (I tested this out for everyone’s benefit because I am generous like that).

Overall the corn & shrimp cakes were a success.  The creamy sweetness paired nicely with the acidity in the wine and is most certainly a combination I would repeat.  Honestly, I wish I had a nice glass of Vineaux Blanc and a shrimp & corn cake right now.