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Rustic Corn Cakes With Creamy Cumin Sauce

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 2 cups frozen whole-kernel corn, thawed

  3. 1 cup chopped zucchini

  4. 1/2 cup chopped red or green bell pepper

  5. 2 garlic cloves, minced

  6. 1/2 cup finely chopped green onions

  7. 1/4 cup all-purpose flour

  8. 3/4 cup yellow cornmeal

  9. 3/4 teaspoon salt

  10. 1/4 teaspoon fresh ground black pepper

  11. 1/8 teaspoon ground red pepper

  12. 1/3 cup low-fat mayonnaise

  13. 1/4 cup chopped fresh cilantro

  14. 1/4 cup fat-free milk

  15. 2 tablespoons lime juice

  16. 3 large egg whites

  17. Lime wedges

  18. Creamy Cumin Sauce

Instructions Jump to Ingredients ↑

  1. Prepare Creamy Cumin Sauce; set aside.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and next 3 ingredients; cook 8 minutes or until tender. Stir in onions. Cool completely.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine vegetable mixture, mayonnaise, and next 4 ingredients; add to flour mixture, stirring until moist.

  4. Heat a large nonstick skillet or nonstick griddle coated with cooking spray over medium- low heat. Spoon about 1/2 cup corn mixture onto skillet; flatten each patty to 1/2-inch thickness with a spatula. Cook 3 minutes on each side. Repeat procedure with remaining corn mixture. Serve with Creamy Cumin Sauce. Garnish with lime wedges, if desired.

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