Mini Corncakes with Basil, Avocado Spread and Smoked Salmon Recipe -
Mini Corncakes with Basil, Avocado Spread and Smoked Salmon Recipe

Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

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"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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Ingredients Edit and Save

Original recipe makes 16 cakes Change Servings


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

Reviews More Reviews

Nov 16, 2009

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 to get that 'perfect' bite of salmon, cake and avocado. I only had to use one avocado and every thing else stayed the same for ingredients. I kept all the ingredients pretty much the same with the addition of a bit more milk in mixing the corn in step one. Oh i had thought about adding in some sugar since that's how I take my cornbread usually, but I'm glad I didn't. Recipe is perfect as is! Thanks!

Sep 22, 2011

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.


14 Ratings

Aug 11, 2010

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, and perhaps some rough ground pepper on top.

Jun 08, 2010

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 thought. Next time I might leave out the jalapeno... I thought it distracted from the taste of the corn and salmon a bit, but I did like it.

Aug 30, 2010

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.

Aug 18, 2010

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

Aug 02, 2010

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.

Mar 08, 2010

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 certainly didn't need to add milk. It was one of my allrecipe favorites!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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