SALSA CORN CAKES

Salsa Corn Cakes image

This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

6 ounces cream cheese, softened
1/4 cup butter, melted
6 large eggs
1 cup 2% milk
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa

Steps:

In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.