Roundup Corn Cake Appetizers

Green Giant® SteamCrisp® White Shoepeg Corn provides a simple addition to these corn cakes – a mild appetizer flavored with Old El Paso® salsa.

  • prep time 30 min
  • total time
  • ingredients 6
  • servings 12

Ingredients

3/4
cup Old El Paso™ Thick 'n Chunky Salsa
1
(11-oz.) can Green Giant™ SteamCrisp® 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*
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/12 of Recipe
    Calories
    190
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    430mg
    430%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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