The best way to enjoy this dish is with the freshest possible ingredients, but you can substitute frozen or canned corn when fresh is out of season. To limit the amount of salt, consider adding extra dill, pepper, or jalapeno to adjust the flavorings to suit your tastebuds.
Ingredients
- 1½ cups plain, non-fat Greek yogurt
- 2 Tbsp. chopped fresh dill
- 3 Tbsp. fresh lemon juice
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 Tbsp. extra virgin olive oil
- 3 cups fresh corn
- 2 medium jalapenos, finely chopped
- 2 medium green onions, finely chopped
- ½ cup cornmeal
- ¼ cup white whole-wheat flour
- ½ tsp. baking powder
- 2 egg whites
- ½ cup skim milk & 1 Tbsp. lemon juice, combined to sour
- 2 Tbsp. vegetable oil
Directions
- Combine yogurt with dill, lemon juice, salt and pepper and stir to combine. Set aside.
- Heat olive oil in a large cast iron skillet over medium heat until shimmering. Add corn kernels, jalapeno and green onions. Cook until vegetables soften and begin to brown, about 5 minutes. Transfer vegetables to a large mixing bowl.
- Whisk together cornmeal, flour, and baking powder. Whisk together eggs and soured milk in a second bowl. Add flour mixture to bowl with corn, then add buttermilk mixture and fold with spatula to incorporate.
- Pour 1/4 cup of batter onto a heated, lightly oiled skillet. Cook on one side until bubbles form, gently flip and cook for another 2 to 3 minutes.
Nutrition Facts
4 servings per container
Serving Size 309 g
| Amount per serving | ||
|---|---|---|
| Calories | 345 | |
| % Daily Value* | ||
| Total Fat 13g | 17% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 5g | ||
| Monounsaturated Fat 4.5g | ||
| Cholesterol 5mg | 2% | |
| Sodium 430mg | 19% | |
| Total Carbohydrate 45g | 16% | |
| Dietary Fiber 4.5g | 18% | |
| Total Sugars 12g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 28g | ||
| Protein 18g | ||
| Vitamin D 0.4mcg | 0% | |
| Calcium 191.2mg | 15% | |
| Iron 1.8mg | 10% | |
| Potassium 630mg | 15% | |
| Vitamin A 41.9mcg | 4% | |
| Vitamin C 24mg | 25% | |
| Vitamin E 1.6mg | 15% | |
| Vitamin K 40.1mcg | 35% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.5mg | 40% | |
| Niacin 4.6mg | 30% | |
| Vitamin B6 0.3mg | 20% | |
| Folate 73.5mcg | 18% | |
| Vitamin B12 0.8mcg | 35% | |
| Biotin 3.5mcg | 10% | |
| Chloride 64.5mg | 2% | |
| Pantothenate 1.4mg | 20% | |
| Phosphorus 372.5mg | 30% | |
| Iodine 16.8mcg | 10% | |
| Magnesium 89.4mg | 20% | |
| Zinc 1.6mg | 20% | |
| Selenium 20.2mcg | 35% | |
| Copper 0.2mg | 20% | |
| Manganese 0.6mg | 25% | |
| Chromium 5.1mcg | 15% | |
| Molybdenum 14.6mcg | 35% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole Yellow Corn, Plain Nonfat Greek Yogurt (skim Milk, Active Bacterial Culture, Vitamin As Palmitate, Vitamin D3), Skim Milk, Egg Whites, Lemon Juice, Whole Grain Yellow Cornmeal, Green Onion, Whole Wheat Flour, Jalapeno Pepper, Soybean Oil, Olive Oil, Salt, Baking Powder (sodium Bicarbonate, Sodium Acid Pyrophosphate), Black Pepper, Dill.
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