1 (15 1/4 ounce) can whole kernel corn, drained,1/2 cup liquid reserved
cup plus 1 tablespoon cornmeal
1/2 cup finely chopped onion
1/3 cup finely
chopped red bell pepper
1/2 teaspoon grated lime peel
1/4 cup cooked white
3 tablespoons chopped cilantro
4 teaspoons diced jalapeno chili
1/2 teaspoon ground cumin
Nonstick vegetable oil spray
no-lard (9- to 10-inch) flour tortillas (99% fat-free)
8 tablespoons light sour
8 tablespoons purchased salsa
Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until
moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining
corn for another use). Transfer corn mixture to heavy medium nonstick saucepan.
Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over
very low heat until thick and firm, stirring often, 12 minutes.
Mix in rice, cilantro, jalapeno, salt and cumin. Drop 1/4 of mixture onto
each of 4 pieces of foil; press pieces into 3/4-inch thick patties. Let stand
until completely cool.
Prepare barbecue (medium heat). Spray both sides of burgers with nonstick
spray; grill until crisp, about 5 minutes per side.
Grill tortillas until pliable, about 30 seconds per side.
Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour
cream and 1/4 of salsa. Fold tortillas over to enclose.