Corn Cakes with Fresh Green Tomatillo Chile Salsa

This is a good recipe for making corncakes.
Try this dish the next time you serve Mexican.
You will be sure to make it again and again.

Ingredients:
Salsa:
6 to 8 (9 ounces total) tomatillos, husks removed and cut into quarters
1 small bunch fresh cilantro, rinsed and stems removed
3 green serrano chiles, trimmed and seeds removed
2 tablespoons water
1 teaspoon Reduced Sodium Chicken Flavor Instant Bouillon

Corn Cakes:
Nonstick cooking spray
1 1/2 cups whole-kernel corn, drained and coarsely chopped
1/2 cup (about 2) seeded and diced plum tomatoes
1/4 cup all-purpose flour
1 large egg
2 tablespoons Evaporated Fat Free Milk
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt

Directions:
Place tomatillos, cilantro, chiles, water and bouillon
in food processor or blender; cover. Process until finely chopped.
For Corn Cakes: Spray large skillet with nonstick cooking spray.
Combine corn, tomatoes, flour, egg, evaporated milk,
cilantro, cumin and salt in medium bowl.
Heat prepared skillet over medium heat. Drop corn mixture by large spoonfuls onto skillet, spreading slightly.
Cook on each side for about 3 minutes or until golden brown.
(Spray skillet with nonstick cooking spray between each batch.)
Serve hot with Salsa. Garnish with red onion, olives and lime, if desired.