Corn Cakes with Avocado Yogurt & Smoked Salmon

Corn Cakes with Avocado Yogurt & Smoked Salmon
Chef Daniel Green takes a southern classic, savory fried corn cakes and gives them a healthy twist.


  • 1 cup all-purpose flour
  • 1 cup fat-free milk
  • 2 eggs
  • 2 cups roasted corn (recipe below)
  • 1 small onion, finely chopped
  • 2 green onions, finely chopped
  • 1/4 cup fresh chopped cilantro
  • 1 teaspoon baking powder
  • Salt and Pepper
  • 2 tablespoons olive oil, divided use
  • avocado yogurt (recipe below)
  • thinly slice Scottish smoked salmon

Corn Cakes with Avocado Yogurt & Smoked Salmon - Home & Family

Recipe Courtesy of Chef Daniel Green

1. In a mixing bowl, mix the flour, milk and eggs until smooth.

2. Mix in the corn, onion, green onions, cilantro and baking powder. Season with salt and pepper.

3. Add 1 tablespoon of the oil to a non-stick skillet and heat over medium-high heat. Add a large spoonful of batter (about ¼ cup) to the pan and cook until golden brown on each side (about 1-2 minutes per side).

4. Serve with avocado yogurt and thinly sliced Scottish smoked salmon

For the Avocado Yogurt:
Blend 2 cups of non fat plain Greek yogurt with 1 ripe avocado , the juice of ½ a lemon and a tablespoon of fresh dill.

For the Roasted Corn:
Place the corn in a large iron skillet and dry roast for 1-2 minutes as you stir. Then add some olive oil (1 -2 tablespoons) and fry, string continuously for another couple of minutes.

Serving option: serve with “relish”or side dish of corn mixed with some diced tomatoes , olive oil and chopped jalapeno pepper.

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