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Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

"Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event."
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servings 197 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  2. In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  3. Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  4. Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  5. Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.


  • Note: You can cook the cakes in advance. Reheat in the microwave for about 30 seconds or in skillet.

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Read all reviews 12
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I made this for an appetizer tonight with our meal. It was so tasty. I thought the corncakes were going to be a bit crisper, but they were very moist and delicious. When eating it's important...

Wow, these were delicious! I served them with a variety of toppings, and they were a huge hit! I found two minutes per side was perfect.

I enjoyed this, but I think that it could be improved on. Next time I think having another texture would be great - some finely chopped red onions or shallots would really set it off I think, an...

This sounded so strange I had to give it a try. It was delicious! I cut down on the salt, but otherwise kept everything the same. It ended up being way quicker and easier then I orginally though...

I cooked only the pancakes and served them with sourcream. Everyone loved them and I will definitely cook them again, especially because they are fast and easy to prepare.

These turned out fantastic! Made them for a BBQ and even my mom loved them, and she usually doesnt like unusual food!

I loved these! The corn cakes were made the night before and kept OK in the fridge for easy assembly when needed the next day.

absolutely delicious and easier than it looks! I May have blended the corn mix too long initially so my mix actually needed a little corn meal or flour to get it to the right consistency, I cer...

5 stars because my husband LOVED this. I didn't have smoked salmon, but just pan fried some salmon with lemon juice and pepper (i'd bet it's even better with smoked salmon). the corn cakes are...

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