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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
35 mins


Cilantro Cream
Fresh Corn Cakes


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

  • 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; protein 10.3g 21% DV; carbohydrates 27.4g 9% DV; dietary fiber 2.8g 11% DV; sugars 6.3g; fat 4.8g 7% DV; saturated fat 1.4g 7% DV; cholesterol 63.7mg 21% DV; vitamin a iu 2150.8IU 43% DV; vitamin c 16mg 27% DV; folate 40mcg 10% DV; calcium 62.3mg 6% DV; iron 0.8mg 5% DV; magnesium 30.9mg 11% DV; potassium 288.9mg 8% DV; sodium 177.9mg 7% DV.