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Black bean corn fritters are Mexican spiced griddle cakes, perfect for serving as an easy side dish or as a vegetarian main dish. The recipe is simple to make and these black bean corn fritters come together in just a few minutes. They’re kid friendly and a great source of fiber!
It’s no secret that I love to use fresh produce from Indiana in my recipes, especially Indiana sweet corn. A few years ago, I appeared in a segment of Cooking with Sherman on Fox59, where we created a few delicious recipes featuring Indiana sweet corn. One of my favorite recipes from the segment is corn pancakes. The tender sweet corn niblets have so much extra flavor in the warm pancakes!
This black bean corn fritters recipe is a Mexican twist on the corn pancakes recipe.
The addition of Mexican spices and black beans transforms it from a savory breakfast recipe into a delicious side dish. Because black beans are a great source of fiber and protein, this recipe works well as a meatless main dish, too.
My boys love these corn fritters, so I usually make a double batch. Because they reheat well in the microwave, they’re a great after school snack. I serve them as a side dish with Mexican dishes like tacos and Red Sauce Smothered Burritos.
The fritters can be made using fresh sweet corn, canned corn, or corn that is thawed from frozen. Because fresh sweet corn isn’t very sweet when it is out of season, I’ll typically use thawed from frozen. If you want to make the recipe using fresh sweet corn, you will need 4 ears of fresh corn. Remove the husks and silk, then blanch the entire cob with the kernels intact for a few minutes. Then cut the kernels off of the cob.
You will need 2 cups of corn niblets to make this black bean corn fritters recipe.
Serving Size 2 fritters
Sweet corn and black beans are mixed into sweet corn fritter batter and cooked on a griddle until they’re golden brown.
5 minPrep (inc. refrigeration & rest time)
6 minCook Time
11 minTotal Time
Ingredients
- 2 cups of frozen corn niblets, thawed
- 13 oz canned black beans, drained and rinsed
- 6 oz package of cornbread mix
- 1 egg, beaten
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1/2 tsp salt, more or less to taste
- 1/4 tsp black pepper, more or less to taste
- 1/2 cup minced fresh parsley and/or cilantro
- 1/2 cup water
-
Optional Garnishes
- salsa
- crema or sour cream
- chopped cilantro
Instructions
- In a large mixing bowl, mash the black beans with a fork. Add remaining ingredients and stir to combine.
- Heat a large skillet or griddle. Add batter, like pancakes, to the oiled pan. Spread out a little with the scoop to make sure it cooks all the way through. Flip the fritters after 2-3 minutes and continue to cook until golden brown and cooked through.
- Top with desired garnishes and eat warm fritters immediately.
