Try this dish the next time you serve Mexican. You will be sure to make it again and again.

Corn Cakes with Fresh Tomatillo and Green Chile Salsa

Salsa:
6 to 8 (9 ounces total) tomatillos, husks removed and cut into quarters
1 small bunch fresh cilantro, rinsed and stems removed
3 green serrano chiles, trimmed and seeds removed
2 tablespoons water
1 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

 

Corn Cakes:
Nonstick cooking spray
1 1/2 cups whole-kernel corn, drained 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 Milk
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt

1. For Salsa: Place tomatillos, cilantro, chiles, water and bouillon in food processor or blender; cover. Process until finely chopped.
2. For Corn Cakes: Spray large skillet with nonstick cooking spray.
3. Combine corn, tomatoes, flour, egg, evaporated milk, cilantro, cumin and salt in medium bowl.
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.)
5. Serve hot with Salsa. Garnish with red onion, olives and lime, if desired.

Makes 5 side-dish servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.