If you've got three cups of fresh corn kernels, now is the time to try our mini corn cakes topped with cinnamon-seasoned cream cheese and fresh mangos.
What You Need
Original recipe yields 24 servings
1 can (14 oz.) sweetened condensed milk
1/3 cup butter, melted
4 egg s
3 cups fresh corn kernel s
1 Tbsp. CALUMET Baking Powder
1 Tbsp. vanilla
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened and divided
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. sugar
1 tsp. ground Mexican cinnamon (canela)
1 Tbsp. finely chopped fresh mint
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Let's Make It
Heat oven to 350°F.
Blend first 6 ingredients and 1/3 of the cream cheese in blender until blended; spoon into 24 paper-lined muffin cups.
Bake 40 min. or until golden brown; cool.
Mix remaining cream cheese with sour cream, sugar and cinnamon; spread onto corn cakes. Slice mango; place over corn cakes. Sprinkle with mint.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
About 3 medium ears of corn with yield about 3 cups uncooked kernels.
How to Store
Store frosted corn cakes in airtight container in refrigerator. Top with mangos and mint just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.