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Rustic Corn Cakes With Creamy Cumin Sauce

Oxmoor House JANUARY 2002

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


  • 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


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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Rustic Corn Cakes With Creamy Cumin Sauce recipe