• Aioli:1/3 cup fat-free sour cream 75 mL
• 1/2 - 3/4 tsp adobo sauce 2 - 4 mL
• 2 -3 Tbsp fat-free milk or water 30 -45 mL
• 1/2 medium clove garlic, minced 1/2
• 1/8 tsp salt .5 mL
• Corn Cakes:2 large egg whites 2
• 1 Tbsp canola mayonnaise 15 mL
• 1 1/2 cups frozen corn kernels, thawed and patted dry 375 mL
• 1/2 cup finely chopped red bell pepper 125 mL
• 1/4 cup finely chopped green onions 60 mL
• 2 Tbsp chopped fresh parsley leaves 30 mL
• 1/4 cup cornmeal 60 mL
• 1/4 tsp salt 1 mL
• 1/4 tsp black pepper 1 mL
• canola oil cooking spray
• 1 Tbsp canola oil , divided 15 mL

Preparation

1 Combine sour cream and adobo sauce in a small bowl, add remaining aioli ingredients, and stir until smooth. Set aside.
2 Combine egg whites and canola mayonnaise in a medium bowl and stir until well blended. Stir in remaining corn cakes ingredients, except cooking spray and canola oil.
3 Coat a large nonstick skillet with cooking spray, add 1/2 Tbsp (7 mL) canola oil to skillet, and heat over medium heat.
4 Tilt skillet to lightly coat bottom of pan. Working in two batches, spoon rounded tablespoon of corn mixture into skillet, making eight mounds.
5 Flatten slightly for an even thickness, cook 2 minutes on each side or until golden, and place on a serving platter. Repeat with remaining canola oil and corn mixture.
6 Serve corn cakes with aioli.

Source: canolainfo.org