Save on Pinterest

Corn Cakes with Shrimp & Guacamole

Total Time

Prep: 30 min. Cook: 5 min./batch


2 dozen

These appetizers can be made a few hours ahead of time and kept in an airtight container.—Carla DeVelder, Mishawaka, Indiana


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 44 calories, 2g fat (0 saturated fat), 15mg cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.

Recommended Video