Name: Corn Cakes with Fresh Green Chile Salsa
Prep time: 15 s
Cook time: 6 s
Total time: 21 s
Yield: 6
Cuisine: Mexican
Ingredients: 6 to 8 (9 ounces total) tomatilloshusks removed and cut into quarters; 1 small bunch fresh cilantrorinsed and stems removed; 3 to 4 green serrano chilesstems removed and quartered; 2 tablespoons water; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; Nonstick cooking spray; 1 1/2 cups canned whole-kernel corndrained 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.)