| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr 20 min |
| Yield: | 16 corn cakes |
Ingredients
- 2 ripe avocados, diced
- 1 cup Greek yogurt (2 percent)
- 1/2 cup fresh cilantro leaves
- 2 teaspoons chipotle in adobo puree (see Cook’s Note)
- Juice of 1/2 lime
- Kosher salt and pepper
- 1 cup whole milk
- 4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
- 1 tablespoon clover honey
- 1 1/2 cups corn flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne powder
- 2 large eggs, separated
- 2 cups fresh or frozen corn kernels
- 1 large egg white
- 8 ounces jumbo lump crab meat
- Microgreens, for garnish
Instructions
- For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
- For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
- Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
- Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
- Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
- To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 180 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 49 mg |
| Sodium | 274 mg |
Reviews
It was a little dry, had to add a little extra milk but ended up being amazing. Much better than pancakes!
Ingredients look pretty basic to me. Don’t see anything unusual…
lots of ingredients that were not easily available in Charleston,sc but delicious though after several stores