1 cup masa
1/2 tsp. salt
3/4 cup plus 2 Tbsp. (215ml) warm water
1 cup roasted corn kernels
1 Tbsp. olive oil

  • Mix masa and salt in a medium bowl.
  • Slowly stir in water until incorporated.
  • Stir in corn, and work into dough, then cover and rest for 10 minutes.
  • Form into 8 pancakes and fry in oil in a large skillet, about 3 minutes per side, until browned in spots.

15 oz. black beans, drained and rinsed
juice from 1 lime
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. smoked paprika

  • Pulse in food processor until almost smooth.  Add lime juice and salt as needed.

1/2 cup shredded cabbage or lettuce
1 avocado
1/4 cup salsa verde
2 Tbsp. crumbled feta or queso blanco

  • Smear corn cakes with black bean spread, and top with cabbage/lettuce, avocado cubes, salsa and cheese.

Source: https://www.washingtonpost.com/recipes/corn-cakes-black-bean-spread/15762