Instructions: (4 Cakes) per serving: 135 calories, no fat

In a medium bowl, cut corn from cob. In a second bowl, force milky liquid from cobs by turning knife to dull side and rescraping cobs.

Spread corn on a cutting board and chop coarsely. Return chopped corn to bowl and add milky liquid, egg substitute and cornstarch.

Stir to blend thoroughly. In a small bowl, mix together soy sauce, cilantro, garlic, and pepper. Stir into corn mixture.

Heat a large skillet over high heat. Remove from heat and spray with cooking spray. Return to heat. When skillet is medium-hot, spoon batter into pan to make individual corn cakes (about 2 tablespoons per corn cake). Fry cakes until golden brown on both sides (about 2 minutes per side). Serve with a drizzle of maple syrup, a dollop of nonfat yogurt, or a teaspoon of orange marmalade.

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