Corn Pancakes with Brie, Avocado and Coconut

In a large bowl, start by cutting the avocado into small pieces. Make sure the avocado is ripe to achieve a creamy texture and rich flavor. Once you are done, add the remaining ingredients, excluding the olive oil and lime juice, letting the mixture rest aside. This combination will give a fresh and delicious taste to the final dish.

In a blender, add 220 g of corn, the chopped red onion, and chili, then pulse everything until you achieve a smooth paste. This will add a layer of flavor and color to the pancakes. In another bowl, mix the flour with the egg, baking powder, and milk, then add the corn paste obtained from the blender. Also incorporate the remaining 110 g of corn to enrich the texture and add extra flavor.

Now it's time to prepare the pan. Heat a non-stick skillet over medium-low heat and add a teaspoon of olive oil. Make sure the oil does not burn to avoid altering the taste. Start pouring the corn batter into the skillet, forming pancakes of the desired size, making sure to level them. Do not make them too thin; ideally, they should be about 1 cm thick to achieve a fluffy texture.

Fry the pancakes on each side until golden, making sure to constantly check the color to avoid burning. Once they are ready, carefully remove them from the skillet and let them cool slightly. Before serving, drizzle the avocado with extra virgin olive oil and lime juice, then mix well to combine the flavors.

Arrange the avocado mixture over the pancakes, adding slices of brie on top. The brie will melt slightly due to the heat of the pancakes, creating a delicious contrast between the soft texture of the cheese and the fresh flavors of the avocado. Serve immediately, savoring each bite of this colorful and flavorful dish. This is a recipe that perfectly combines tradition with innovation, offering a unique culinary experience that you will want to repeat.