Corn Cakes with Fresh Green Chile Salsa

Corn Cakes with Fresh Green Chile Salsa
Makes:
6 side-dish servings
Prep Time:
15
minutes
Total Time:
21
minutes
Corn Cakes with Fresh Green Chile Salsa is a perfect addition to any Mexican style meal. Garnish with red onion, olives and lime, if desired.

In this recipe:



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Ingredients:

  • GREEN CHILE SALSA
  • 6 to 8 (9 oz. total) tomatillos, husks removed and cut into quarters
  • 1 small bunch fresh cilantro, rinsed and stems removed
  • 3 to 4 green serrano chiles, stems removed and quartered
  • 2 tablespoons water
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • CORN CAKES
  • Nonstick cooking spray
  • 1 1/2 cups canned 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 tablespoons NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions:

FOR GREEN CHILE 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 Fresh Green Chile Salsa. Garnish with red onion, olives and lime, if desired.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Corn Cakes with Fresh Green Chile Salsa

    Ingredients

    • GREEN CHILE SALSA
    • 6 to 8 (9 oz. total) tomatillos, husks removed and cut into quarters
    • 1 small bunch fresh cilantro, rinsed and stems removed
    • 3 to 4 green serrano chiles, stems removed and quartered
    • 2 tablespoons water
    • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
    • CORN CAKES
    • Nonstick cooking spray
    • 1 1/2 cups canned 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 tablespoons NESTLÉ® CARNATION® Evaporated Fat Free Milk
    • 1 tablespoon finely chopped fresh cilantro
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt

     

    Directions

    FOR GREEN CHILE 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 Fresh Green Chile Salsa. Garnish with red onion, olives and lime, if desired.

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