Recipe by Chileanavocados.org
"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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corn kernels, fresh or thawed frozen
egg, lightly beaten
fresh basil, finely chopped
ripe Chilean Hass avocados
jalapeno pepper, seeded and finely chopped
lime juice, freshly squeezed
cilantro, finely chopped
chives, finely chopped
smoked salmon, sliced thin
Chives and cilantro leaves for garnish
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!
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, and perhaps some rough ground pepper on top.
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.
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 certainly didn't need to add milk. It was one of my allrecipe favorites!
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Corncakes with Basil, Avocado Spread and Smoked Salmon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
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