Mexican Corn Cakes with Avocado and Shrimp


  • 3/4 cup of frozen corn, thawed, roughly chopped
  • 1 small can of chipolte chilies, roughly chopped
  • 2 tsp of chipolte sauce
  • 1/2 cup flour
  • 1/3 cup cornmeal
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp kosher salt
  • fresh cracked black pepper to taste
  • 1/2 tsp sugar
  • 1 cup buttermilk
  • 3/4 oz melted butter
  • 1 egg
  • 32 medium shrimp, peeled, deveined and cooked
  • 32 fresh cilantro leaves for garnish
  • 1 ripe avocado, roughly chopped
  • 2 tbs lime juice
  • 1 chipolte pepper in sauce
  • 1/2 cup cilantro leaves
  • 1 clove garlic, chopped
  • 1 tsp kosher salt
  • Add the chipolte peppers and corn to a food processor and pulse 3 to 4 times.
  • Combine the ingredients in a large bowl and make a well.
  • Whisk the buttermilk, butter and egg together in a bowl and gradually add the dry ingredients and whisk thoroughly mixed.
  • Stir in the chopped corn and chipolte pepper. The batter should have the¬†consistency of pancake batter.
  • Add a tbs of water to thin batter if necessary. Set aside.
  • Add the ingredients for the avocado sauce to a food processor and puree until smooth. season with salt and pepper.
  • Heat a lightly greased frying pan over medium heat.
  • Spoon 2 tbs of the corn cake batter into the pan, forming 2 inch cakes. Cook all batter in batches. Cook until golden brown, about 1 minute per side.
  • Keep the cakes warm until ready to serve.
  • To assemble place a heaped tbs of avocado sauce on the warm corn cake and place 1 cooked shrimp on top.
  • Garnish each with a cilantro leaf.

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