Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
14 Mins
Total Time
32 Mins
Yield
Serves 6

How to Make It

Step 1

Combine first 3 ingredients in a small bowl; chill.

Step 2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.

Step 3

Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Serve immediately.

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Ratings & Reviews

rinshin's Review

BlueToBlue
February 17, 2015
Great use of buttermilk. Fluffy and savory. Next time I prefer to use 2 tsp sugar instead of 1.

sukeedog's Review

jjjamstou2
August 16, 2014
Unexpectedly delightful! We were skeptical going in, but the end result was lovely and quite tasty. The complex blend of flavors works well here. We made extra for lunch the next day, and the pancakes reheated well.

BlueToBlue's Review

KarenWard
January 20, 2013
We thought these were great. The corn pancakes were tasty and they were nice with the smoked salmon. They made for a nice light dinner. I made them in winter, so I used frozen corn. I also subbed milk mixed with a little lemon juice for the buttermilk, rather than buying a whole giant thing of buttermilk (the only size the grocery stores near me sell).

NancyYD's Review

rinshin
December 16, 2012
Easy to prepare and everyone loved them at the party. They were the most popular food we served.

RVAeating's Review

NancyYD
September 06, 2012
N/A

jjjamstou2's Review

RVAeating
August 14, 2012
Tried this for dinner last night. I'm not a fan of smoked salmon though, so I cooked bacon in the oven, and served these with the bacon and some fresh garden tomatoes for a twist on BLT's. The cream sauce was delicious with all three. I also made some corn on the cob with mexican crema, and actually liked that on the corn cakes a little better than this sour cream. I will definitely make this again, but may tweak the corn cake recipe a little to make them more flavorful on their own.

ctaylor000's Review

PiperGrin
July 28, 2012
Made these as a quick side for some barbecued ribs (without the salmon and sour cream); tasty and sweet. A squeeze of lemon into regular milk is a fine sub for the buttermilk.

PiperGrin's Review

sukeedog
July 28, 2012
Brilliant corn cake! I used Silver Queen that my mom had "put up" in freezer bags during a summer rush. That's better than a christmas present! At any rate, this is one of my all-time favorite Cooking Light recipes and is now a permanent fixture in the rotation. We served without salmon but used fresh heirloom tomatoes, peas, bacon and zucchini for a summer stack. A must-try.

JeffAxelrod's Review

JeffAxelrod
July 23, 2012
What a brilliant idea--to put smoked salmon on top of corn cakes! I used Trader Joe's Nova Wild Salmon. The recipe was even better than it sounded--the sour cream sauce was fantastic and totally made the dish. I'd even double the sauce for next time. We had it for a summer dinner, but would be great for a brunch or as an appetizer/party hors d'oeuvre. It only took one large ear of corn for me though to get 1 1/4 cups--not three. Also, Alton Brown and I remind you to make sure to scrape the cob of corn back and forth with the back of your chef's knife to get all of the good stuff off.

KarenWard's Review

ctaylor000
July 18, 2012
These were a tasty treat! Pancake had a sweet corn flavor that paired well with the smoked salmon. A great party appetizer. I wonder how they would freeze to have ready for a quick treat?