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Corn Cakes with Shrimp & Guacamole

 Corn Cakes with Shrimp & Guacamole
These appetizers can be made a few hours ahead of time and kept in an airtight container.—Carla DeVelder, Mishawaka, Indiana
24 ServingsPrep: 30 min. Cook: 5 min./batch


  • 1/2 cup fresh or frozen corn
  • 1-1/4 cups water, divided
  • 1 cup complete buttermilk pancake mix
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons finely chopped sweet red pepper
  • 1 green onion, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 medium ripe avocado, peeled and pitted
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • 24 cooked small shrimp, peeled and deveined
  • Small strips green onion and/or fresh cilantro leaves


  • In a small saucepan, bring the corn and 1/2 cup water to a boil.
  • Reduce heat; cover and simmer for 4-6 minutes or until tender.
  • Drain.
  • In a large bowl, combine pancake mix and cheese. Add pepper sauce and
  • remaining water; stir just until moistened. Fold in the corn, red
  • pepper, green onion and minced cilantro.

2 of 2

Corn Cakes with Shrimp & Guacamole (continued)

Directions (continued)

  • Pour batter by tablespoonfuls onto a greased hot griddle; turn when
  • bubbles form on top. Cook until the second side is golden brown. Set
  • aside.
  • In a small bowl, mash avocado with onion, jalapeno, lime juice and
  • salt. Top each pancake with a teaspoonful of guacamole and a shrimp.
  • Garnish with green onion and/or cilantro. Serve immediately. Yield:
  • 2 dozen.
Nutritional Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.