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Prep and Cook time: 30 minutes
Makes: 4 servings
If you have more than one frying pan, you can cook more corn cakes at the same time to get dinner on the table even faster. Serve with jicama sticks and, for dessert, melon topped with honey and lime.
Ingredients
1 jar (24 oz.) Southwest Salsa (mild, medium, or hot)
3/4 cup crumbled feta cheese
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 Organic Large Egg
2 1/2 cups fresh corn kernels or 1 package (10 oz.) frozen Petite Cut
Corn, thawed and drained
1/3 cup diced red bell pepper
1/3 cup Organic Milk
2 tablespoons Sweet Cream Butter, melted
1/3 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
Salt and pepper
Cilantro sprigs (optional)
Lime wedges (optional)
Instructions
1. In a bowl, mix together salsa, feta cheese, lime juice, and minced
cilantro. Cover bowl and set aside.
2. In large bowl, whisk egg until well blended. Stir in corn, red pepper,
milk, and melted butter. In a small bowl, mix together flour, cornmeal,
sugar, baking powder, and salt and pepper to taste. Add to the corn
mixture and stir just until dry ingredients are evenly moistened.
3. Place a 12- to 14-inch nonstick frying pan over medium-high heat. When
pan is hot, spoon batter into pan in 3-tablespoon portions, spacing them
about 3 inches apart. Use the back of the spoon to gently spread each
portion out into a 3-inch circle.
4. Cook cakes until tops look dry and bottoms are lightly browned, 1 to 2
minutes. Turn cakes over with a wide spatula and continue to cook until
lightly browned on other side, about 1 more minute. As cakes are cooked,
transfer them to a platter or individual plates and keep warm. Repeat to
cook remaining batter.
5. Just before serving, spoon equal portions of salsa mixture over cakes
(or let diners add to taste). Garnish with cilantro sprigs and lime wedges
if desired.
Nutritional Information
Per serving: 363 cal., 35% (126 cal.) from fat; 11 g protein; 14 g fat (8.2 g sat.); 50 g carbo (3.8 g fiber); 1,465 mg sodium; 94 mg chol.
