Sweet Corn Cakes and Lime Cilantro Rice

Sweet Corn Cakes 
This fun and fast treat is packed with fresh Latin flavors and a nod to summer with ingredients like corn and cilantro.

INGREDIENTS 
3 cups frozen sweet corn kernels, thawed
1 small red onion, chopped
2 eggs
1/2 cup cilantro, chopped
1 teaspoon baking powder
1 cup all-purpose flour
1 tablespoon of preferred cooking oil
Course salt and black pepper, to taste

INSTRUCTIONS 

1. Place 2 cups of the thawed corn and all other ingredients in a food processor to mix.
2. Fold remaining solid kernels into the mixture.
3. Add 1 tablespoon of oil to a heated skillet set at medium-high. When oil is hot (see tip below), add about 2 tablespoons of corn mixture for each cake to the skillet.
4. Simply spoon and spread the desired amount directly onto the skillet. When flipping the cake, apply pressure to flatten it and allow it to cook thoroughly.
5. Cook for 1 minute per side and drain on a paper towel.

Serve with the Green Tomatillo Salsa listed below, your own favorite salsa, guacamole or sour cream. For a meaty meal, serve topped with ground chorizo sausage and cheese.

Tip: To test the heat of oil, drop a small piece of bread into the skillet after oil has been heated. If the bread is browned in 40 seconds or less the oil is ready.

Tip: To keep cakes warm as you cook, pre-heat your oven to 250°F. Place cakes on a parchment covered baking sheet and store in the oven while making other cakes.

Green Tomatillo Salsa

You may have encountered tomatillos at your local grocery store in the produce section. They’re little green fruits that resemble tomatoes with a green papery husk. When buying tomatillos, look for a healthy green husk and firm fruit for optimal freshness and tart flavor.

INGREDIENTS 

INSTRUCTIONS 

1. Place all ingredients in a food processor or blender and chop on high for 30 seconds to 1 minute.
2. Chop longer for a sauce-like consistency and shorter for a chunky salsa.
3. Serve as a topping for Latin dishes or with tortilla chips as a side.

Tip: If you choose to include the jalapeño in your salsa, try removing the seeds and center of the pepper before chopping to cut down on the intensity of the heat.

Tip: If you have a small food processor you may need to make the salsa in two batches. Simply half the ingredients for each batch and mix together in a container or bowl once processed.

Lime Cilantro Rice

Lime Cilantro Rice makes a flavorful bed for sweet corn cakes, filling for a burrito or a great side for fresh fish.

INGREDIENTS
3 teaspoons butter
1 lime, juiced
1 cup basmati rice
1 1/2 cups water
3 tablespoons chopped cilantro, or more as desired

INSTRUCTIONS

1. Melt butter in saucepan over medium heat.
2. Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.
3. Add water and bring to a boil.
4. Reduce heat, and cook, covered, until tunnels form in rice and water is fully absorbed.
5. Add juice from the other half of the lime and more water if needed. Carefully stir and fluff the rice.
6. Add cilantro as desired and serve.

All of these dishes make great additions to any recipe collection because of their versatility. You can serve them together, as unique appetizers, sides or however your heart desires.