Recipe: Chipotle Corn Cakes with Black Bean & Corn Salsa

Serves 6

For the Corn Cakes

  • ¾ cup all-purpose flour
  • ¾ cup yellow corn meal
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon honey
  • 1 chipotle pepper with 2 teaspoons adobo sauce, minced
  • 1 egg, beaten
  • ¾ cup milk
  • 3 tablespoons melted butter, plus more for frying.

For the Salsa

  • ½ cup dried black beans
  • The kernels from 3 ears of corn
  • ½ red bell pepper, diced
  • 2 tomatoes diced
  • 1/3 cup cilantro, rinsed dried and roughly chopped
  • ½ teaspoon each kosher salt and ground black pepper
  • The juice from ½ lemon or 1 whole lime

Instructions for the Corn Cakes

  1. In a bowl, mix together the flour, cornmeal, baking powder, and salt.
  2. In larger bowl mix together the chipotle pepper, egg, and milk.  Add the dry ingredients to the wet ingredients and stir well.  Add the melted butter and stir until totally combined.
  3. Heat a dab of butter in a cast-iron skillet over medium-high heat.  When the butter has stopped foaming, pour in the corn cake batter in ¼ cup measures and fry until brown and crispy on the bottom, about 3 minutes.  Flip and cook for another 2-3 minutes on the second side. 
  4. Continue cooking the cakes in batches until all the batter is gone.

Instructions for the Salsa

  1. Take 1 quart of cold water and mix in 1 tablespoon salt.  Stir in the dried beans and allow them to soak for 8-12 hours.  Drain the beans and simmer until tender (about 30 minutes) in salted water or stock.  Drain again.
  2. Combine the beans, corn kernels, bell pepper, tomatoes, and cilantro.  Add the salt, pepper, and lemon or lime juice (amounts can be changed to taste).  Mix well and refrigerate for 1-2 hours to allow the flavors to marry.
  3. Serve the salsa on top of the chipotle corn cakes (also goes well with fried eggs in bell pepper rings).