Fresh Corn Cakes with Cilantro Cream

Fresh Corn Cakes with Cilantro Cream

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Cilantro Cream
  • ¾ cup finely snipped fresh cilantro leaves
  • 2 tablespoons thinly sliced scallions (1 scallion)
  • 4 teaspoons lime juice
  • 2 teaspoons milk
  • 1 (6 ounce) container plain low-fat Greek yogurt
  • Fresh Corn Cakes
  • ½ cup whole-wheat panko (Japanese-style bread crumbs)
  • ½ cup cornmeal
  • ¼ teaspoon salt
  • ¼ cup fat-free milk
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 2 cups fresh corn kernels (4 ears)
  • ½ cup grated carrot (1 medium)
  • ½ cup finely chopped green sweet pepper (1 small)
  • 2 teaspoons olive oil


  • Prep

  • Ready In

  1. Prepare Cilantro Cream: In a small bowl, whisk together cilantro leaves, scallion, lime juice and milk. Whisk in yogurt; set aside.
  2. 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.
  3. Coat a very large nonstick skillet with cooking spray; brush with 1 teaspoon of the oil. Heat over medium-high heat. Using a ¼-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 information

  • Serving size: 2 corn cakes and 2½ tablespoons cilantro cream
  • Per serving: 187 calories; 5 g fat(1 g sat); 3 g fiber; 27 g carbohydrates; 10 g protein; 40 mcg folate; 64 mg cholesterol; 6 g sugars; 2,151 IU vitamin A; 16 mg vitamin C; 62 mg calcium; 1 mg iron; 178 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 lean protein, 1 vegetable

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