Try these corny but oh-so-cool Mexican culinary delights
WHEN I think of corn and beans, I naturally think of Mexico, where they – along with chilli peppers – form the bedrock of the cuisine. The corn is typically in the form of masa, made into such delights as tortillas, tamales, tostadas and the rimmed masa boats called sopes.
Making masa from scratch isn’t for the lazy. Even instant-masa tortillas take some dexterity. But try these delectable and do-able corn cakes With black bean spread, adapted from One Part Plant by Jessica Murnane (R275 on Loot.co.za). 1 cup corn flour ¾tsp fine sea salt ¾ cup plus 2 tbs warm water 1 cup boiled, grilled or roasted corn kernels (fresh or frozen/defrosted)
1¾ cups cooked black beans (from a tin,no-salt-added), drained and rinsed
2 tbs fresh lime juice, or more as needed ¼ tsp ground cumin ¼ tsp sweet smoked paprika (pimenton dulce; optional)
1 tbs extra-virgin olive oil, plus more as needed
½ cup lightly packed shredded red or green cabbage (may substitute radicchio)
Flesh of 1 ripe avocado, cubed, for garnish ¼ cup salsa verde, for garnish 2 tbs crumbled feta cheese, for garnish Directions Whisk together the cornflour and ½ tsp of the salt in a medium bowl. Slowly stir in the warm water until well incorporated. Stir in the corn; you might need to use your hands to form a dough with a playdough-like consistency. Cover and let rest for 10 minutes. Combine the black beans, lime juice, the remaining ¼ tsp salt, cumin and the smoked paprika, if using, in a food processor; pulse until the mixture is almost smooth.
Taste, and add more salt and/or lime juice, as needed. The yield is about 1¼ cups.
Divide the dough into 8 equal pieces and roll each one into a ball. Working with one at a time, place a ball between two pieces of parchment paper or plastic wrap.
Use your palm to gently press and flatten each ball into a cake about 10cm wide and 1cm thick.
Heat a large skillet over medium-high heat.
Add the oil; once it shimmers, add as many cakes as you can fit without overcrowding, working in batches as necessary.
Cover with a lid and cook until the corn cakes are browned in spots on the bottom, about 3 minutes.
Turn them over, cover and cook until the second sides are lightly browned, about 3 minutes.
Use a spatula to transfer the corn cakes to a platter.
Add more oil, if necessary, between batches, and repeat with any remaining cakes.
Smear each corn cake with about 2 tbs of the black bean spread.
Top with shredded cabbage, avocado, a drizzle of salsa verde and a little feta, and serve. – Washington Post