Rustic Corn Cakes With Creamy Cumin Sauce

Ingredients

• 2 cups whole-kernel corn frozen thawed
• 4 servings creamy cumin sauce 
• 3 large egg whites 
• 0.3 cup milk fat-free
• 0.3 cup flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.5 cup green onions finely chopped
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground pepper fresh black
• 2 tablespoons juice of lime 
• 0.3 cup mayonnaise low-fat
• 0.5 cup bell pepper green red chopped
• 0.8 teaspoon salt 
• 0.8 cup cornmeal yellow
• 1 cup zucchini chopped

Equipment

• bowl
• frying pan
• knife
• spatula
• measuring cup

Directions

1. Prepare Creamy Cumin Sauce; set aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add corn and next 3 ingredients; cook 8 minutes or until tender. Stir in onions. Cool completely.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour and next 4 ingredients in a large bowl.
6. Combine vegetable mixture, mayonnaise, and next 4 ingredients; add to flour mixture, stirring until moist.
7. Heat a large nonstick skillet or nonstick griddle coated with cooking spray over medium- low heat. Spoon about 1/2 cup corn mixture onto skillet; flatten each patty to 1/2-inch thickness with a spatula. Cook 3 minutes on each side. Repeat procedure with remaining corn mixture.
8. Serve with Creamy Cumin Sauce.
9. Garnish with lime wedges, if desired.