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- Avocado Mousse Corn Cake Bites - Me
- For the corn cake crust:
- 2 cans (15.25 oz.) whole kernel corn, drained, 1/3 cup of juice reserved
- 3 large eggs
- 3/4 cup buttermilk
- 3 tablespoons butter, melted
- 3/4 cup flour
- 3/4 cup yellow corn meal
- 1 cup grated cheddar cheese
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Avocado Mousse:
- 1/3 cup reserved juice from canned corn
- 1 packet unflavored gelatin
- 2/3 cup heavy cream
- zest from one lime
- 3 small to medium sized avocado, ripe, peeled, pit removed
- 1 clove garlic, minced
- 1/2 cup half and half
- juice from one lime
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash cayenne, or to taste
- Garnish: fresh chive strips (additional garnishes could include a sprig of cilantro or a bit of your favorite salsa)
View Full Recipe at Pots and Pins
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