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.




20 min


5 min


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