Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Double Corn Cakes with Black Beans

Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.

Get access to everything we publish when you sign up for Outside+ Join today!.

Servings
4

Ingredients

  • 1 Tbs. olive oil
  • 1 medium yellow onion, diced (11/2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 jalapeño chile, seeded and diced (1/4 cup)
  • 1 Tbs. ground cumin
  • 2 15-oz. cans no-salt-added black beans, rinsed and drained
  • 1 15-oz. can diced tomatoes
  • 11/2 cups fresh or thawed frozen corn kernels, divided
  • 1 Tbs. lime juice
  • 1 18-oz. tube pre-cooked polenta
  • 1 large egg, lightly beaten

Preparation

1 | Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes,
1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

2 | Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

3 | Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

Nutrition Information

  • Calories 395
  • Carbohydrate Content 74 g
  • Cholesterol Content 47 mg
  • Fat Content 7 g
  • Fiber Content 16 g
  • Protein Content 19 g
  • Saturated Fat Content 1 g
  • Sodium Content 656 mg
  • Sugar Content 12 g