Ricotta Corn Cakes & Pineapple Kiwi Salsa - KMOV.com

Ricotta Corn Cakes & Pineapple Kiwi Salsa

Ricotta Corn Cakes

These light, tender corn cakes along with our Pineapple Kiwi Salsa are just the thing for a breakfast-for-dinner night! Add some scrambled eggs and sausage or ham for a quick and easy supper. 

1 carton (15 ounces) ricotta cheese
3 large Dierbergs eggs
1 teaspoon hot pepper sauce
1 cup Dierbergs frozen corn, thawed
1/2 cup finely chopped green onion
1/2 teaspoon salt
1 box (8.5 ounces) corn muffin mix
2 tablespoons Dierbergs vegetable oil (divided)

In medium bowl, combine ricotta, eggs, and hot pepper sauce. Stir in corn, green onion, and salt. Add muffin mix; stir until just mixed. In large nonstick griddle pan or skillet, heat 1 tablespoon of the oil over medium-low heat. Spoon 1/4 cup batter per corn cake into skillet. Cook until bottoms are lightly browned, about 2 to 3 minutes. Turn and cook until lightly browned on other side, about 2 to 3 minutes. Repeat with remaining oil and batter. Serve warm with Pineapple Kiwi Salsa.
Makes 8 servings (16 corn cakes)

Per serving without salsa:

Calories 296
Fat 16 g
Cholesterol 107 mg
Sodium 556 mg
Carbohydrate 27 g
Fiber 2 g
Pineapple Kiwi Salsa

Bright fresh fruit, lively chiles, and a squeeze of lime juice are a dynamite combination! Serve this sassy salsa with Ricotta Corn Cakes or Tropical Pork Kabobs (recipe on page 16). Also try it on Slow Cooker Pulled Chicken Tacos (recipe on page 5).

1/2 fresh pineapple, peeled, cored, and diced (about 1 cup)
1 cup finely diced red bell pepper
2 kiwi fruit, peeled and diced
1 jalapeño, halved, seeded, deveined, and finely diced
1/4 cup finely chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1 tablespoon Dierbergs brown sugar

In medium bowl, combine all salsa ingredients; stir to combine. Cover and chill for 2 to 4 hours to develop flavors.
Makes 21/2 cups

Per 2 tablespoons:

Calories 14
Fat <1 g
Cholesterol 0 mg
Sodium 1 mg
Carbohydrate 3 g
Fiber 1 g

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