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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, combine the corn kernels, all-purpose flour, cornmeal, cumin powder, salt, and baking powder.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Enjoy your crispy corn cakes with smoky black bean salsa immediately while hot and fresh!

Nutrition Facts

Serving size	(1662.6g)

Amount per serving	% Daily Value*
Calories	2154.2

Total Fat 96.2g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 383.0mg	0%
Sodium 2911.5mg	0%
Total Carbohydrate 285.8g	0%
Dietary Fiber 54.4g	0%
Total Sugars 43.5g
Protein 65.8g	0%

Vitamin D 135.7IU	0%
Calcium 465.9mg	0%
Iron 18.8mg	0%
Potassium 4087.4mg	0%

*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.

Source of Calories

Fat: 38.1%

Protein: 11.6%

Carbs: 50.3%