Crispy Corn Cakes With Smoky Black Bean Salsa Recipes

CORN 'N' BLACK BEAN SALSA

Steps:

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

AMY'S CREAMY BLACK BEAN CORN SALSA

Steps:

• Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl.
• Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA

Steps:

• In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
• Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
• To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
• When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.

CHARRED CORN AND BLACK BEAN SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
• Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice; blend to desired consistency.

CRISPY CORN CAKES WITH SMOKY BLACK BEAN SALSA

Steps:

• Toss together all the salsa ingredients, taste for seasoning. Allow to sit while you prepare the corn cakes, then taste again before serving, adjust seasoning if necessary.
• To make the corn cakes, Mix together the cornmeal, baking powder, salt, baking soda and cheddar. Add the buttermilk, butter and corn, gently fold together. Do not overmix.
• Heat a large skillet, coat with a film of oil. Drop batter by the tablespoon onto the hot skillet. Cook until bubbles break on the tops of the cakes, then flip them over. Cook a few minutes more, or until the bottoms brown and one tests done.
• Keep warm in a low oven until they are all cooked.
• To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.