Name: Mini Corn Cakes with Chipotle Aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/3 cup fat-free sour cream (75-ml); 1/2 - 3/4 teaspoon adobo sauce (2-4 ml); 2 -3 tablespoons fat-free milk or water (30-45 ml); 1/2 medium clove garlic (minced); 1/8 teaspoon salt (0.5-ml); 2 large egg whites; 1 tablespoon canola mayonnaise (15-ml); 1 1/2 cups frozen corn kernels (thawed and patted dry (375-ml)); 1/2 cup finely chopped red bell pepper (125-ml); 1/4 cup finely chopped green onions (60-ml); 2 tablespoons chopped fresh parsley leaves (30-ml); 1/4 cup cornmeal (60-ml); 1/4 tsp salt (1-ml); 1/4 tsp black pepper (1-ml); Canola oil cooking spray; 1 tablespoon canola oil (divided (15-ml))

Mini Corn Cakes with Chipotle Aioli

Serve these savory corn fritters with aioli on the side.

Mini Corn Cakes with Chipotle Aioli

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

1/3 cup fat-free sour cream 75-ml
1/2 – 3/4 teaspoon adobo sauce 2-4 ml
2 -3 tablespoons fat-free milk or water 30-45 ml
1/2 medium clove garlic minced
1/8 teaspoon salt 0.5-ml
2 large egg whites
1 tablespoon canola mayonnaise 15-ml
1 1/2 cups frozen corn kernels thawed and patted dry (375-ml)
1/2 cup finely chopped red bell pepper 125-ml
1/4 cup finely chopped green onions 60-ml
2 tablespoons chopped fresh parsley leaves 30-ml
1/4 cup cornmeal 60-ml
1/4 tsp salt 1-ml
1/4 tsp black pepper 1-ml
Canola oil cooking spray
1 tablespoon canola oil divided (15-ml)

Instructions

Aioli:
Combine sour cream and adobo sauce in a small bowl. Add remaining aioli ingredients, and stir until smooth. Set aside.
Corn Cakes:
Combine egg whites and canola mayonnaise in a medium bowl and stir until well blended. Stir in remaining corn cakes ingredients, except cooking spray and canola oil.
Coat a large, nonstick skillet with cooking spray, add 1/2 tablespoon (7 mL) canola oil to skillet, and heat over medium heat.
Tilt skillet to lightly coat bottom of pan.
Working in two batches, spoon rounded tablespoon of corn mixture into skillet, making eight mounds. Flatten slightly for an even thickness and cook 2 minutes on each side or until golden, and place on a serving platter.
Repeat with remaining canola oil and corn mixture. Serve corn cakes with aioli.
Source: canolainfo.org