Squash & Corn Cakes w/Chipotle Mayo

Ahhh, squash. Always cheap at the store, but what to do with it that is new and exciting? This recipe brings new life to squash, and it’s quick and easy to make!

-2 cups grated yellow squash (zucchini could be used as well) Grated with the large holes on the grater.
-1 cup cheddar cheese
-1/4 cup parmesan cheese
-1/4 cup flour
-1 small onion, finely chopped
-3 pressed or finely chopped large garlic cloves
-2 eggs, beaten
-2 finely chopped chipotle peppers in adobo sauce*
-Cajun seasoning and black pepper to taste

MAYO
-3/4 cup of mayo ( I use lite mayo)
-1/2 teaspoon liquid smoke
-1 tbsp chipotle adobo sauce

Saute onion and garlic in 2 tbsp olive oil until translucent. Set aside to cool. Mix squash, onion and garlic, cheeses, eggs, flour, and peppers. Add Cajun spice and black pepper. Heat canola or vegetable oil in a skillet to medium-high heat. Spoon batter (about a heaping tablespoon full) on the pan and even out. Turn over when they start to brown, about 3-5 minutes. Cook another 3-5 minutes. Place on wire rack or paper towel-lined plate. Keep warm in the oven while making the rest of the cakes, or serve immediately.

Mix mayo ingredients and serve. Salsa could also be served with them.

*Chipotle peppers in adobo sauce are found in the Mexican food section of most grocery stores. They come in a small can. They are VERY spicy, so you may want to amend your recipe to suit your taste buds.

Submitted by: Erin