Skip to main content

Roundup Corn Cake Appetizers

(0 reviews)
Roundup Corn Cake Appetizers
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 12
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

White shoepeg corn provides a simple addition to these corn cakes – a mild appetizer flavored with Old El Paso® salsa.

Ingredients

3/4
cup Old El Paso™ Thick 'n Chunky Salsa
1
(11-oz.) can white shoepeg corn, drained
1
(8 1/2-oz.) pkg. corn muffin mix
1
cup regular or nonfat sour cream
1
egg, slightly beaten
1/4
cup pine nuts or shelled sunflower seeds, lightly toasted*

Directions

  • 1 In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
  • 2 In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4 cup salsa and remaining corn; mix well.
  • 3 Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 minutes on each side or until golden brown.**
  • 4 To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately.
Tips  

*To toast pine nuts, spread on cookie sheet; bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally. **Corn cakes can be kept warm in 200°F. oven until serving time.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet