Nutritional Info

Nutrition Facts

Serving Size 1 (222g)

Calories 251
Calories from Fat 22 (9%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 5.9mg 2%
Sodium 92mg 4%
Potassium 197.7mg 4%
Total Carbohydrate 51g 17%
Dietary Fiber 3.8g 15%
Sugars 1.2g
Protein 5.6g 11%

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Recipe Description
This is an attractice shellfish dish, perfect for serving to guests at an outdoor dinner party.
Prep time
25 min
Cook time
20 min
Ready In
45 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  frozen corn kernels, thawed and roughly chopped
1 1/2 Ounce(oz)  chipotle peppers, roughly chopped
2 Tablespoon(T)  sour cream
1/2 Cup(c)  plain flour
1/3 Cup(c)  polenta (cornmeal)
1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  bicarbonate of soda
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  sugar
1 Cup(c)  buttermilk
353/500 Gram(g)  butter, melted
1   egg
32   cooked medium prawns, peeled and deveined
32   fresh coriander leaves, to garnish
1   ripe avocado, roughly chopped
2 Tablespoon(T)  lime juice
1   chipotle pepper, in sauce
1/2 Cup(c)  fresh coriander leaves
1 Clove(clv)  garlic, chopped
1 Teaspoon(t)  cumin, ground


Roughly chop the corn and chipotle peppers, using short bursts of a food processor. Combine the dry ingredients in a large bowl and make a well. Whisk the buttermilk, butter and egg together in a jug, gradually add to the dry ingredients and whisk until thoroughly incorporated. Stir in the chopped corn and chipotle pepper. (The batter should have the consistency of pancake batter.) Add a tablespoon of water to thin the batter if necessary. Set aside. Puree all the sauce ingredients in a food processor until very smooth. Season. Heat a lightly greased frying pan over medium heat. Spoon tablespoons of the corn cake batter into the pan, forming 2 inch cakes, cooking in batches. Cook until golden brown, about 1 minute per side. Remove from the pan and repeat with the remaining batter. Keep the cakes warm until ready to serve. Alternatively, you can make the corn cakes up to 2 days ahead of time, wrap well in plastic wrap and refrigerate. Place a single layer on a baking sheet and reheat in a warm 325° F oven for 5 minutes, or until warmed through. (Corn cakes can also be served at room temperature.) To assemble, dollop a heaped teaspoon of avocado sauce on the warmed corn cakes. Place one cooked prawn on top of the avocado slice. Garnish with coriander leaves.

Additional notes

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