Corn is considered a no-no on a low-carb diet. And I so LOVE sweet, buttered corn. But if you use the baby corn so often seen in Chinese stir-fries for your low-carb corn recipes, the carb count drops dramatically because the corn has not yet formed the sugar seen it mature kernels! 🙂 This is yet another recipe putting this knowledge to clever use for a mild taste of corn in a side dish. I served these with a nice chipotle mayonnaise sauce (2 tsp. Tobasco Chipotle Sauce stirred into 1/4 c. creamy homemade mayo), pork chops and steamed, buttered broccoli and the meal was delicious! I think next time I’ll use real chipotles canned with Adobo sauce, mashed as the flavor would have been richer I think. I was being very lazy tonight and just used the bottled Tobasco version. This recipe is suitable once you reach Phase 2 of Atkins.
1 15-oz can baby corn, drained
½ c. Carbquick bake mix
2 tsp. Tobasco Chipotle Sauce (this is not as hot as regular Tobasco sauce)
Dash each salt and pepper
Dash each garlic oil and hot chili oil (optional)
DIRECTIONS: Coarsely chop the drained corn by knife or pulse a few times in the food processor. Mix all ingredients in a mixing bowl or in your food processor. Heat some coconut oil or palm shortening in a skillet and crop batter by spoon into hot oil into 6 uniform patties. Brown nicely on both sides, waiting until side 1 is thoroughly browned before attempting to flip them over to side 2. Remove to paper towels and serve as is or with a chipotle mayonnaise sauce if you like.
NUTRITIONAL INFO: Makes 6 cakes, each contains:
4.68 g fat
5.61 g carbs, 4.58 g fiber, 1.03 g NET CARBS
3.06 g protein
214 mg sodium