Rustic Corn Cakes With Creamy Cumin Sauce

Ingredients

• Creamy Cumin Sauce
• 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)
• Creamy Cumin Sauce

Preparation

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.