Corn Cakes with Fresh Green Chile Salsa

Corn Cakes with Fresh Green Chile Salsa
Level
Intermediate
Prep
15 minutes
Cook
6 minutes
Servings
6 side-dish servings
  • 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.

The Secret Ingredient

Ingredients

  • 6 to 8 (9 ounces 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
  • 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

Make It

Step 1

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

Step 2

Spray large skillet with nonstick cooking spray.

Step 3

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

Step 4

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.)

Step 5

Serve hot with fresh green chile salsa. Garnish with red onion, olives and lime, if desired.