Rustic Corn Cakes With Creamy Cumin Sauce

Rustic Corn Cakes With Creamy Cumin Sauce Recipe
Oxmoor House


4 servings (serving size: 2 corn cakes and 1/4 cup sauce)

Recipe from

Oxmoor House


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note