When corn stands are full of fresh, tasty corn in late summer, grab a few extra ears for this 35-minute corn cake recipe. Loaded with fresh corn, carrot and green pepper, each patty is cooked until crispy and golden-brown and served with a cilantro-lime yogurt dip. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Cilantro Cream

Fresh Corn Cakes

Directions

  • Prepare Cilantro Cream: In a small bowl, whisk together cilantro leaves, scallion, lime juice and milk. Whisk in yogurt; set aside.

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  • 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.

Nutrition Facts

187 calories; 4.8 g total fat; 1.4 g saturated fat; 64 mg cholesterol; 178 mg sodium. 289 mg potassium; 27.4 g carbohydrates; 2.8 g fiber; 6 g sugar; 10.3 g protein; 2151 IU vitamin a iu; 16 mg vitamin c; 40 mcg folate; 62 mg calcium; 1 mg iron; 31 mg magnesium;