Crispy Corn Cakes with Smoky Black Bean Salsa
Golden, crispy, and bursting with flavor, these Crispy Corn Cakes with Smoky Black Bean Salsa are a delightful combination of textures and bold, zesty tastes. Made with a blend of fresh corn, cornmeal, and scallions, these pan-fried cakes achieve the perfect balance of crunch and softness. Paired with a vibrant salsa featuring black beans, juicy cherry tomatoes, and a hint of chipotle spice, this dish is a celebration of smoky, savory, and citrusy goodness. Quick and easy to prepare in under 45 minutes, this recipe makes an excellent vegetarian main course or a stunning appetizer. Serve with creamy avocado slices for an optional garnish that adds a touch of indulgence. Perfect for weeknight dinners or entertaining guests, these crispy corn cakes are sure to steal the show!
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Recipe Information
Ingredients
- 2 cups Corn kernels (fresh, frozen, or canned)
- 0.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 2 large Eggs
- 0.5 cups Milk
- 3 Scallions, finely chopped
- 1 teaspoons Cumin powder
- 0.5 teaspoons Salt
- 1 teaspoons Baking powder
- 3 tablespoons Olive oil
- 1 cups Canned black beans, drained and rinsed
- 1 cups Cherry tomatoes, diced
- 0.3 cups Red onion, finely chopped
- 0.25 cups Fresh cilantro, chopped
- 0.5 teaspoons Chipotle powder
- 1.5 tablespoons Lime juice, freshly squeezed
- 0.25 teaspoons Salt (for salsa)
- 1 medium Avocado, sliced (optional, for garnish)
Instructions
In a large mixing bowl, combine the corn kernels, all-purpose flour, cornmeal, cumin powder, salt, and baking powder.
In a separate bowl, whisk together the eggs and milk until smooth. Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the chopped scallions.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the batter for each corn cake and gently flatten it into a patty in the skillet. Cook for 3-4 minutes on each side until golden brown and crispy. Add more olive oil as needed and work in batches. Transfer cooked corn cakes to a paper towel-lined plate.
To prepare the smoky black bean salsa, mix the black beans, cherry tomatoes, red onion, cilantro, chipotle powder, lime juice, and salt in a medium bowl. Taste and adjust seasoning as needed.
To serve, place a few crispy corn cakes on each plate and spoon the smoky black bean salsa on top. Garnish with sliced avocado if desired.
Enjoy your crispy corn cakes with smoky black bean salsa immediately while hot and fresh!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 9.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
