Since January I have been talking about and looking for new ways to get healthier. In addition to proper weight management, I have been looking for ways to get my heart healthier. This has been done through regular exercise and the foods that I consume. While I like to run with the fact that red wine is good for your heart, it probably isn’t always the best thing to consume on a regular basis. Other heart healthy foods include salmon, almonds, flaxseed and avocados. Another thing I’m mixing into my cooking is corn oil, which is great at lowering cholesterol and helping out your heart.
Mazola corn oil is high in plant sterols which in turn can lower your cholesterol. Corn oil contains a much higher amount of plant sterols than any other type of cooking oil. I traditionally will reach for olive oil, which is also good for the heart, but plan to incorporate more corn oil into my cooking after learning this. Switching to corn oil is a great way to incorporate more plant sterols into your diet.
So today I’m bringing you a heart healthy meal using Mazola corn oil as the cooking oil. These corn cakes are packed with flavors and topped with a delicious avocado and tomato salsa. As I mentioned earlier, avocados are also great for your heart. Not to mention they taste delicious. These are great to serve as an appetizer before a meal or a tasty party snack.
A new study shows Mazola Corn Oil lowers cholesterol more than extra virgin olive oil. Try it today for sautéing, stir frying and baking. Go to Mazola.com to learn more.
- 2 cups cooked corn, frozen or fresh
- 1 jalapeño, chopped
- ½ onion, chopped
- ¼ cup packed cilantro leaves
- 2 garlic cloves
- 1 tsp salt, plus extra to taste
- 1 tsp ground black pepper
- 1 tsp cumin
- ½ tsp oregano
- ¾ cup shredded pepper jack cheese
- ½ cup cornmeal
- ½ tsp baking powder
- 2 eggs, lightly beaten
- Corn oil, for frying
- 1 avocado
- 1 medium tomato
- 1 tablespoon chopped red onion
- Juice of 1 lime
- Sour cream for topping
- In a food processor, combine 1¼ cups corn, the jalapeño, onion, cilantro, and garlic. Pulse until very finely diced, but not completely smooth.
- In a large bowl, combine the processed mixture with the remaining corn, all spices, cheese, cornmeal, baking powder, and eggs. Mix until fully incorporated. Add more cornmeal as needed.
- In a heavy skillet over medium heat, heat 2-3 Tbsp corn oil. When the oil is hot and glossy, form the batter into patties (it should be slightly sticky, but not enough to make this step impossible), and cook in batches.
- Cook each patty until golden brown on each side, 2-3 minutes per side.
- Cube the avocado and tomato and combine with the lime juice and onion. Serve with the corn cakes and a dollop of sour cream.
Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mazola.