Mini Corn Cakes with Chipotle Aioli
Servings
4 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