Oxmoor House JANUARY 2002
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.
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