California Avocado season has ended.

Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

Total time:

2 hrs 0 min

Prep time:


Cook time:

2 hrs 0 min

Nutritional Highlights (Per serving) See Full
390 Calories
22 g Fat
8 g Fiber
770 mg Sodium
32 g Carbs
Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa


Crunchy and creamy meet in this delicious combination of irresistible flavors. Great for brunch or any meal.


Serves: 4

Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa
1 cup canned hominy, drained
3 Tbsp. cornstarch
1/2 cup grated Cotija cheese
4 scallions, white and light green parts only, finely chopped
1 bunch cilantro, chopped
1/2 tsp. salt
1 pinch freshly ground black pepper
1 cup whole black beans, drained
1/2 cup corn kernels
1 large egg
As needed Vegetable oil, for frying
4 eggs, fried, for serving
As needed Smoky California Avocado Salsa (see make-ahead recipe below), for serving
Smoky California Avocado Salsa
2 cloves garlic
As needed Sea salt, to taste
As needed Freshly ground black pepper, to taste
1 pinch sugar
2 Tbsp. Extra virgin olive oil
2 pkg. (10-oz.) cherry tomatoes, washed and cut in half crosswise
1 small shallot, peeled and finely diced
1/2 bunch mint leaves, roughly chopped
3 chipotle chiles in adobo, stemmed, seeded and minced
4 thick slices bacon, cut crosswise into 1/4-inch julienne and cooked until crisp (optional)
2 1/2 Tbsp. freshly squeezed lime juice
2 Tbsp. Extra virgin olive oil
2 ripe, Fresh California Avocados, seeded, peeled and diced

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

  1. Place hominy in food processor and pulse until finely chopped. Transfer to a bowl, sprinkle with cornstarch, cheese, scallions, cilantro, salt and pepper; toss well to combine evenly. Add beans, corn and egg; using a spoon, combine thoroughly until the mixture has the consistency of a soft dough. Form into equal sized cakes, about 1/2-inch thick, and chill thoroughly in the refrigerator.
  2. Heat oil in a large non-stick skillet over medium heat. Add cakes to pan and fry until golden brown, about 3 to 4 minutes per side. Drain on a paper towel lined rack and serve warm topped with a fried egg and Smoky California Avocado Salsa. Serve immediately.

Smoky California Avocado Salsa

  1. Preheat oven to 250° F.
  2. In a mortar and pestle, smash garlic cloves with salt, pepper and sugar then drizzle in olive oil. Transfer to a bowl and add tomatoes, tossing well to coat. Place tomatoes, sliced side up, on parchment paper on a baking pan.
  3. Roast tomatoes 1 1/2 to 2 hours or until desired texture and flavor concentration is reached. Let cool and transfer into a container to keep refrigerated until ready to use.  
  4. Place tomatoes, shallot, mint, chiles, bacon, lime juice and olive oil in a bowl and toss to combine thoroughly. Add avocado, season with salt and pepper to taste, and toss gently. Serve immediately.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Mary Sue Milliken and Susan Feniger,

Nutrition information per serving

Calories 390
Total Fat 22 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 10 g)
Cholesterol 240 mg
Sodium 770 mg
Potassium 580 mg
Total Carbohydrates 32 g
Dietary Fiber 8 g
Total Sugar 3 g
Protein 13 g

(Nutritional information does not include optional bacon)

Vitamin A 1663 IU; Vitamin C 18 mg; Calcium 199 mg; Iron 3 mg; Vitamin D 52 IU; Folate 135 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Total Fat 34%; Vitamin A 35%; Vitamin C 30%; Calcium 20%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(11 Ratings)