Rustic Corn Cakes With Creamy Cumin Sauce

Oxmoor House
Rustic Corn Cakes With Creamy Cumin Sauce Recipe
Oxmoor House
4 servings (serving size: 2 corn cakes and 1/4 cup sauce)


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Cooking spray
2 cups frozen whole-kernel corn, thawed
1 cup chopped zucchini
1/2 cup chopped red or green bell pepper
2 garlic cloves, minced
1/2 cup finely chopped green onions
1/4 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper
1/3 cup low-fat mayonnaise
1/4 cup chopped fresh cilantro
1/4 cup fat-free milk
2 tablespoons lime juice
3 large egg whites
Lime wedges (optional)


Prepare Creamy Cumin Sauce; set aside.

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.

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.

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.

Created date

March 2010