These spicy corn cakes could be a delicious starter to a great meal, or they could be a vegetarian meal with a delicious side of green vegetable or green salad. They are also easy to make ahead of time and you can re-heat in the oven OR in your air fryer.
Lunch, Make Ahead, Vegetarian
1teaspoonfreshly ground black pepper
1½cupsfresh corn kernelsabout 3 large ears
½cupcanola or vegetable oil
Black Bean Salsa:
115-ounce can black beansdrained and rinsed
1red bell pepperdiced
salt and freshly ground black pepper
Make the black bean salsa by mixing together the black beans, red pepper, red onion, tomatoes, cayenne pepper and cilantro. Add lime juice and season to taste with salt and freshly ground black pepper. Chill until ready to serve.
In a large bowl, combine the flour, cornmeal, baking powder, cumin, salt, black pepper, cayenne pepper and paprika. Add the corn kernels, Jalapeño pepper, scallions and milk. Stir until combined. The batter will be thick.
Heat the oil in a 12-inch straight-sided sauté pan over medium heat. Drop a small amount of batter into the pan. If the batter bubbles up, the oil is ready. Drop ¼ cup portions of batter into the oil. Cook for 3 to 4 minutes on each side until lightly browned. Transfer to a plate lined with paper towel. Hold the corn cakes in a 200°F oven to keep warm. Repeat with the remaining batter.
Serve warm with black bean salsa and sour cream on top.
Spicy Corn Cakes with Black Bean Salsa
Amount Per Serving
Calories 357Calories from Fat 180
% Daily Value*
Saturated Fat 15g75%
Vitamin A 1160IU23%
Vitamin C 38.6mg47%
* Percent Daily Values are based on a 2000 calorie diet.