Corn Cakes with Fresh Tomatillo and Green Chile Salsa

Salsa Ingredients:
  • 6 to 8 - (9 oz. total) tomatillos, husks removed and cut into quarters
  • 1 small bunch fresh cilantro, rinsed and stems removed
  • 3 green serrano chiles, trimmed and seeds removed
  • 2 Tbsp water
  • 1 tsp MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
Corn Cakes Ingredients:
  • Nonstick cooking spray
  • 1 1/2 cups whole-kernel corn, drained and coarsely chopped
  • 1/2 cup (about 2) seeded and diced plum tomatoes
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 2 Tbsp NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 Tbsp finely chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
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Preparation:

For Salsa: Place tomatillos, cilantro, chiles, water and bouillon in food processor or blender; cover. Process until finely chopped.

For Corn Cakes: Spray large skillet with nonstick cooking spray.

Combine corn, tomatoes, flour, egg, evaporated milk, cilantro, cumin and salt in medium bowl.

Heat prepared skillet over medium heat. Drop corn mixture by large spoonfuls onto skillet, spreading slightly. Cook on each side for about 3 minutes or until golden brown. (Spray skillet with nonstick cooking spray between each batch.)

Serve hot with Salsa. Garnish with red onion, olives and lime, if desired.

Servings: 5 side-dish
Source:
Submitted by: Recipe Group Member
Date:






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