Corn Cakes with Orange-Black Bean Salsa

Looking for a dinner made using Green Giant® Niblets® Corn and Black Beans? Then try these tasty corn cakes that are served with salsa – ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 16
  • servings 4
 

Ingredients

Salsa

1
(15-oz.) can Green Giant™ or Progresso™ Black Beans, drained, rinsed
1/4
cup sliced green onions
1
medium orange, peeled, chopped
2
teaspoons sugar
1/2
teaspoon grated lime peel
1/4
teaspoon salt
1/8
teaspoon hot pepper sauce

Corn Cakes

3/4
cup milk
2
eggs
2/3
cup all-purpose flour
1/2
cup yellow cornmeal
2
tablespoons sugar
1
teaspoon baking powder
3/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
cups Green Giant™ Niblets® Frozen Corn, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine all salsa ingredients; mix well. Cover; let stand at room temperature to blend flavors.
  • 2 In another medium bowl, combine milk and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour, cornmeal, 2 tablespoons sugar, baking powder, salt and ground red pepper to milk mixture; stir just until dry ingredients are moistened and large lumps disappear. Stir in corn.
  • 3 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Lightly grease heated griddle. For each corn cake, pour about 1/4 cup batter onto hot griddle, spreading batter to 4-inch diameter. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook about 2 minutes or until golden brown. Repeat to make 12 corn cakes. Serve with salsa.
  • 1 In medium bowl, combine all salsa ingredients; mix well. Cover; let stand at room temperature to blend flavors.
  • 2 In another medium bowl, combine milk and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour, cornmeal, 2 tablespoons sugar, baking powder, salt and ground red pepper to milk mixture; stir just until dry ingredients are moistened and large lumps disappear. Stir in corn.
  • 3 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Lightly grease heated griddle. For each corn cake, pour about 1/4 cup batter onto hot griddle, spreading batter to 4-inch diameter. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook about 2 minutes or until golden brown. Repeat to make 12 corn cakes. Serve with salsa.

EXPERT TIPS

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Expert Tips

For an easy substitution, canned mandarin orange segments, drained and chopped, can be substituted for the fresh orange.

This recipe combines the complementary plant proteins from corn and from black beans to provide a complete protein dish.

Garnish the corn cakes with dollops of sour cream, and serve wedges of honeydew alongside.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
110mg
110%;
Sodium
940mg
940%;
Total Carbohydrate
70g
70%
(Dietary Fiber
9g
9%
  Sugars
18g
18%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
35%;
Calcium
20%;
Iron
20%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.