Masa-Encrusted Black Bean and Corn Cakes
Hearty bean and corn cakes with a corn masa crust, pan-fried until golden and served with zesty lime crema. This mexican-inspired vegetarian (vegetarian) ready in about 35 minutes layers (15 oz) black beans, corn kernels, masa harina into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) black beans
- 1 cup corn kernels
- 1/2 cup masa harina
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup water
- 2 tbsp olive oil
- 1/4 red onion
- 1 jalapeño
- 1/4 cup cilantro
- 1 lime
Instructions
- Step 1: In a large bowl, mash 1 can (15 oz) black beans until mostly smooth. Add 1 cup corn kernels, 1/4 red onion (finely diced), 1 jalapeño (seeded and finely diced), and 1/4 cup cilantro (chopped), then mix well.
- Step 2: In a separate bowl, combine 1/2 cup masa harina, 1/4 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually stir in 1/4 cup water until a sticky dough forms.
- Step 3: Fold the masa dough into the bean mixture until well combined. Divide into 8 portions and shape into 3/4-inch thick patties.
- Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy.
Frequently asked questions
How long does Masa-Encrusted Black Bean and Corn Cakes take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Masa-Encrusted Black Bean and Corn Cakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Masa-Encrusted Black Bean and Corn Cakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Masa-Encrusted Black Bean and Corn Cakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Masa-Encrusted Black Bean and Corn Cakes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The best vegetarian appetizer! So flavorful and crispy on the outside.
- ★★★★★
Loved the combo of black beans and corn. Made for my kids and they devoured them.
- ★★★★★
These cakes were a hit at my family dinner! The masa crust was perfect.
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