1 cup masa
1/2 tsp. salt
3/4 cup plus 2 tbsp. (205ml) warm water
1 cup roasted corn kernels (can dry-roast frozen corn if you can’t find these)
1 tbsp. olive oil

  • mix masa and salt in a medium bowl
  • slowly stir in water until incorporated
  • stir in corn, and work into dough, then cover and rest for 10 minutes
  • form into 8 pancakes and fry in oil in a large skillet, about 3 minutes per side, until browned in spots

15 oz. black beans, drained and rinsed
juice from 1 lime
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. chipotle powder or smoked paprika

  • pulse in food processor until almost smooth
  • adjust lime juice and salt as needed

1/2 cup shredded cabbage or lettuce
1 avocado, sliced
1/4 cup salsa verde
2 tbsp. crumbled feta, queso blanco, or other crumbled/shredded cheese

  • smear corn cakes with black bean spread, and top with cabbage, lettuce, avocado slices, salsa, cheese, etc.

source: https://www.washingtonpost.com/recipes/corn-cakes-black-bean-spread/15762

02/03/2025: making some small updates based on how i typically make this.