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Plant-Based

Grilled Jalapeno Corn Cakes with Black Bean & Avocado Relish

These quick and easy corn cakes make a protein-packed veggie dinner.

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Servings
4
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

  • 1/2 cup fine-ground whole- grain yellow cornmeal
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tbsp raw honey
  • 1 tbsp safflower oil
  • 4 tbsp seeded and minced jalapeño chile pepper, divided
  • 2 15-oz BPA-free cans unsalted black beans, drained and rinsed
  • 1 avocado, peeled, pitted and diced
  • Juice of 1/2 lime

Preparation

  1. In a medium bowl, mix cornmeal, flour and baking powder. In a small bowl, whisk egg, buttermilk, honey and oil. Make a well in center of cornmeal mixture and add egg mixture to well; whisk until smooth. With a rubber spatula, fold in 2 tbsp jalapeño.
  2. Heat a griddle or large nonstick skillet on medium-low. Working in batches, add batter to skillet in 2 tbsp portions, leaving 1 inch between each cake. Cook until cakes begin to bubble on top, about 2 minutes. Flip and cook for 1 more minute. Repeat with remaining batter to yield 8 cakes.
  3. Meanwhile, prepare relish: On a cutting board, place 1 tbsp jalapeño. Tilt your chef’s knife slightly and drag it accross jalapeño, scraping it against the board into a paste. In a clean medium bowl, combine beans, jalapeño paste, remaining 1 tbsp minced jalapeño, avocado and lime juice. Serve cakes with relish.
  4. TIP: Use leftover relish when called for in our Meal Plan. If you’re not following the plan, try serving the leftover relish on cooked chicken or fish!

Nutrition Information

  • Serving Size 2 corn cakes and 1/2 cup relish
  • Calories 350
  • Carbohydrate Content 49 g
  • Cholesterol Content 50 mg
  • Fat Content 12 g
  • Fiber Content 11 g
  • Protein Content 14 g
  • Saturated Fat Content 2 g
  • Sodium Content 212 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g