Honduran Corn Cakes with Black Beans and Cilantro Butter

Instructions

1. 1

   1. In a medium bowl, mix 30 g (2 tbsp) softened butter with 10 g chopped cilantro, the lime zest, lime juice, a pinch of salt, and a pinch of black pepper. Set the cilantro butter aside in a cool spot.

2. 2

   2. In another bowl, combine the sweet corn, pre-cooked cornmeal, grated fresh cheese, 60 g (about 1/4 cup) chopped onion, the eggs, milk, 5 g salt, 1 g black pepper, and the remaining 10 g cilantro. Mix until you get a thick, moist batter. Let it rest for 5 minutes so the cornmeal can absorb the milk.

3. 3

   3. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. The skillet surface should be hot but not smoking, about 350°F (175°C) at the cooking surface.

4. 4

   4. Scoop portions of the batter and shape 8 corn cakes. Cook them in batches for 3 to 4 minutes per side, until golden outside and firm in the center. Transfer to a plate and cover lightly to keep warm.

5. 5

   5. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and the remaining 30 g (2 tbsp) butter. Add the remaining 20 g onion and cook for 2 minutes over medium heat until softened, about 320°F to 340°F (160°C to 170°C).

6. 6

   6. Add the minced garlic and ground cumin, and cook for 30 seconds, stirring constantly so the garlic does not burn.

7. 7

   7. Add the cooked black beans, 3 g salt, and the remaining black pepper. Cook for 4 to 5 minutes, lightly mashing a small portion of the beans so they become creamy while some stay whole.

8. 8

   8. Serve two corn cakes per portion with a spoonful of warm beans on top or on the side. Finish each plate with a bit of cilantro butter so it melts over the freshly cooked cakes.