Mini Corn Cakes with Chipotle Aioli
By: CanolaInfo
Easy appetizer recipes are the best when you are pressed for time. Mini Corn Cakes with Chipotle Aioli is a tasty treat that you wont feel guilty about eating. Dip them in the fantastic chipotle aioli for a flavor overload.
Serves4 For the Aioli:
Ingredients
- 1/3 cup fat free sour cream
- 3/4 tablespoon adobo sauce
- 2 tablespoon to 3 of fat free-milk or water
- 1/2 medium clove of garlic, minced
- 3/25 teaspoon salt
- For the Corn Cakes:
- 2 large egg whites
- 1 tablespoon canola mayonnaise
- 1/2 cup red bell pepper, finely chopped
- 1 1/2 cup frozen corn kernels, thawed
- 1/4 cup green onions, finely chopped
- 2 tablespoon fresh parsley, finely chopped
- 1/4 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- canola oil cooking spray
- 1 tablespoon canola oil, divided
Instructions
- Combine sour cream and adobo sauce in a small bowl, add remaining aioli ingredients, and stir until smooth. Set aside.
- 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 Tablespoons of 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, 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.