Corn Cake with Black Bean Spread
- 1 cup masa harina
- 1 tsp sea salt, plus more for seasoning
- 3/4 cup plus 2 tablespoons warm water
- 1 cup corn kernels, from 1 large ear boiled or grilled corn
- 1 can 15-ounce black beans, drained and rinsed
- 2 tbsp fresh lime juice, or to taste
- Olive, grapeseed, or coconut oil
- Toppings like shredded greens, avocado, hot sauce, salsa, and pickled radishes
In a medium bowl, whisk together the masa harina and salt. Slowly stir in the warm water until combined, then stir in corn, using hands if needed. Cover dough and set aside for 10 minutes.
In a food processor, pulse together the beans, lime juice, and a pinch of salt until almost smooth. Taste and add more salt or lime juice if needed.
Divide the dough into eight equal pieces, then roll them into balls. One by one, place each ball between two pieces of parchment or plastic wrap and use the palm of your hand to gently flatten it into a 1/4-inch-thick cake.
Heat a pan over medium-high heat and add oil to coat. When the pan is hot, add the cakes in batches and cover with a lid. Carefully flip the cakes after about 3 minutes. Replace the lid and cook the other side, about 3 minutes more.
When corn cakes are done, transfer to a platter. Add a slather of black bean spread and your toppings and serve.
Per serving: 502 kcal cal., 44 g fat (6 g sat. fat), 25 g carb., 5 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet