Corn Cakes

By gtcamike

4 servings--each serving 219 calories

Ingredients

• 2 center-cut bacon slices, chopped
• 2 3/4 cups fresh corn kernels (about 4 ears)
• 1 1/4 cups finely chopped yellow squash
• 1/4 cup chopped green onions (white parts only)
• 2 large eggs, lightly beaten
• 1/4 cup plain yellow cornmeal
• 3/4 teaspoon freshly ground black pepper
• 3/8 teaspoon kosher salt, divided
• 1/4 cup plain low-fat yogurt (not Greek-style)
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground turmeric

Preparation

Step 1

1. Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet.
2. Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes.
3. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally.
4. Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside.
5. Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side.

Serve with turmeric-yogurt mixture.