Fresh Corn Cakes with Cilantro Cream
Fresh Corn Cakes
Prepare Cilantro Cream: In a small bowl, whisk together cilantro leaves, scallion, lime juice and milk. Whisk in yogurt; set aside.Advertisement
Prepare Corn Cakes: In a large bowl, stir together panko, cornmeal and salt. Whisk in milk, eggs and egg whites until combined. Stir in corn, carrot and sweet pepper.
Coat a very large nonstick skillet with cooking spray; brush with 1 teaspoon of the oil. Heat over medium-high heat. Using a 1/4-cup measure, add six portions of the corn mixture to the hot skillet, spacing evenly. Cook about 6 minutes or until golden brown, turning once. Transfer cooked corn cakes to a warm serving plate. Repeat with the remaining 1 teaspoon oil and the remaining corn mixture. Serve with reserved Cilantro Cream.
1 1/2 starch, 1 lean protein, 1 vegetable