Corn Cakes with Ancho Sour Cream
Alicia Lopez
ingredients
- Ancho Sour Cream Ingredients
- 1 cup sour cream, reduced-fat or nonfat
- 1 1/2 teaspoons ancho chili powder
- 1 tablespoon finely chopped fresh cilantro
- Corn Cakes Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups reduced-fat buttermilk
- 2 tablespoons canola oil
- 1 large egg
- 1 cup corn kernels, either frozen and thawed or fresh cut off the cob
- 2 scallions, white and light green parts, chopped
- Nonstick cooking spray
directions
- 1
DIRECTIONS: To prepare the ancho sour cream, combine the sour cream and ancho powder in a small bowl. Stir in the cilantro and mix well to combine. Cover and refrigerate until serving.
- 2
To prepare the corn cakes, mix the flour, cornmeal, baking powder, salt and sugar in a bowl. In another bowl, mix together the buttermilk, oil and egg. Gradually add the wet ingredients into the dry ingredients and mix until blended. Add the corn and scallions to the mixture, stirring to distribute evenly. If the mixture is too thick, thin out with a little buttermilk.
- 3
Place a large nonstick skillet over medium heat and coat with nonstick cooking spray. Using a ladle, pour about 1/4 cup of the corn batter into the hot pan for each 3-inch cake. Cook until golden brown, about 2 to 3 minutes on each side. Serve immediately with dollops of ancho sour cream on top.
Source: Alicia Lopez
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