½ cup fresh corn kernels	1 cup Hungry Jack Buttermilk Complete Pancake And Waffle Mix	¾ cup water
2 tbsp. finely chopped red bell pepper	2 tbsp. finely chopped green onions	2 tbsp. grated Parmesan cheese
1 tbsp. chopped fresh cilantro	1/8 tsp. hot pepper sauce

Guacamole:

1 ripe avacado	2 tbsp. lime juice	2 tbsp. finely chopped sweet onion
1 tbsp. finely chopped jalapeno chile, seeded, membranes removed	1/8 tsp. salt

Topping:

24 shelled deveined cooked medium shrimp, tails removed	Fresh cilantro sprigs, if desired

1. Bring ½ cup water to a boil in small saucepan. Add corn; cook 4 to 6 minutes or until tender. Drain.
2. In medium bowl, combine pancake mix and water; stir just until large lumps disappear. Stir in cooked corn and all remaining corn cake ingredients.
3. Heat large nonstick skillet or griddle to medium high heat (375°). For each cake, spoon scant 1 tablespoon batter into skillet, forming 24 cakes. Cook 2 to 3 minutes or until golden brown on each side, turning once. Place on wire racks.
4. Peel and pit avocado. In small bowl, coarsely mash avocado flesh with fork. Stirl in lime juice, onion, chili and salt.
5. To serve, place corn cakes on serving platter. Top each with about 1 teaspoon guacamole, 1 shrimp and cilantro sprig.

Make ahead tips:
Bake the corn cakes a day in advance; let them cool. Wrap them well and refrigerate them until you are ready to use them.

The guacamole can also be made a day ahead. Place a sheet of plastic wrap directly on the surface of the guacamole; refrigerat it until you are ready to use it.

Serving size: 1/8 of recipe
Calories: 150
Calories from fat: 45
Dietary exchanges: 1 starch, ½ very lean meat, 1 fat OR 1 carbohydrate, ½ very lean meat, 1 fat