Step 1Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl.
Step 2Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
Step 3Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture, well separated, and press to flatten slightly. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
Step 4Continue until all the cakes are cooked, placing them on a platter and keeping them warm as you work. Serve as an appetizer or side dish, garnished with cilantro leaves if desired.