Sweet Corn Shrimp Cake POINTS® value | 2 Servings | 8 Preparation Time | 20 min Cooking Time | 15 min Level of Difficulty | Moderate snacks | These savory appetizers taste great as is, or served with a dollop of salsa. Ingredients: 6 piece corn on the cob, kernels removed (about 3 cups) 2 Tbsp all-purpose flour 2 large egg white(s) 1/4 cup fat-free evaporated milk 1/2 tsp table salt 1/4 tsp chili powder 2 oz cooked shrimp, tiny salad-size (about 1/2 cup) 1 serving cooking spray (5 one-second sprays per serving) 1/2 cup salsa 2 Tbsp cilantro

Directions: Purée 2 cups of corn in a food processor. Add flour, egg whites, milk, salt and chili powder; pulse several times to combine. Stir in shrimp and remaining 1 cup of corn. Coat a nonstick skillet with cooking spray and heat over medium-high heat. To make cakes, place 1 tablespoon of batter in skillet to make each of 16 cakes. Cook in approximately three batches of five or six cakes each until bottoms of cakes are browned, about 2 minutes. Turn over and cook until lightly browned on other side, about 2 minutes more. Serve each cake topped with salsa and garnish with cilantro. Yields 2 cakes and 1 tablespoon of salsa per serving.