Corn-and-Chicken Patties With Basil Sauce

• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 1 teaspoon canola oil
• 2 ears corn or 1 heaping cup corn kernels
• 8 ounces skinless, boneless chicken breasts
• 13 cup dry bread crumbs
• 1 tablespoon hot-sweet mustard
• 1/2 teaspoon ground cumin
• Black pepper to taste
• 6 tablespoons nonfat yogurt
• 2 tablespoons reduced-fat sour cream
• 8 to 10 large leaves basil (to yield 2 tablespoons chopped)

1. Chop onion, if whole.
2. Heat large nonstick pan over very high heat.
3. Add oil, and reduce heat to medium high.
4. Saute onion until it begins to brown.
5. Do not wash out pan.
6. Scrape off kernels.
7. Put corn and chicken into food processor; grind.
8. Add bread crumbs, mustard, cumin and pepper to food processor.
9. Mix well.
10. Stir onion into the mixture.
11. Shape 6 or 7 patties.
12. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
13. Mix yogurt and sour cream.
14. Wash, dry and chop basil, and stir into the sour cream and yogurt.
15. Serve with the patties.

onion, canola oil, corn, skinless, bread crumbs, hotsweet mustard, ground cumin, black pepper, nonfat yogurt, sour cream, basil

Taken from cooking.nytimes.com/recipes/4346 (may not work)