MexicanMedium · Hot
Mini Corncakes de Frijoles Negros
Small, golden corn pancakes made with fresh corn and filled with smoky black beans, finished with bright cilantro and lime. A wholesome Mexican-inspired dish that honors the masa tradition in a new form.
Prep
20 min
Cook
35 min
Total
55 min
Method
1
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
2
Add the minced garlic and cook for 1 minute until fragrant.
3
4
Add the drained black beans and 1/4 cup water. Stir well, bring to a gentle simmer, then reduce heat to low. Cook uncovered for 10-12 minutes, stirring occasionally, until the liquid is mostly absorbed and the beans are thick and cohesive.
5
6
Place the corn kernels in a blender. Add the eggs and whole milk. Blend on high for 60-90 seconds until completely smooth.
7
8
Heat 1/2 tablespoon olive oil in a nonstick skillet or griddle over medium heat. The oil should shimmer and spread easily but not smoke.
9
Pour 2 tablespoons of batter per corncake into the pan, spacing them 2 inches apart. Cook for 2-2.5 minutes until bubbles form across the surface and the edges look set and golden.
10
Flip each corncake carefully. Cook another 1.5-2 minutes until the second side is golden brown and the cakes feel firm when lightly pressed.
11
Transfer to a plate and repeat with remaining batter, adding 1/2 tablespoon oil to the pan between each batch. You should have about 16 mini corncakes total.
12
While still warm, arrange the mini corncakes on a serving platter or individual plates.
13
Spoon a generous portion of the black bean filling over each corncake or serve alongside in a bowl.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
806
per serving
Source of protein · 33gSource of fibre · 25gLow sugar · 14gLow saturated fat · 5g
Protein
33g
Carbs
114g
Fat
28g
Sat. fat
5g
Fiber
25g
Sugar
14g
Sodium
985mg
VegetarianAnti InflammatoryHeart HealthyBalanced MacrosHigh FiberHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Runoff
0.08g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
CreamyCrispyTender
Aromas
EarthyHerbalSavorySmoky
Safety & Storage
Cooking Temperature
Heat nonstick skillet until oil shimmers and spreads easily but does not smoke. Cook corncakes 2-2.5 minutes per side until golden and firm. Internal temperature of cooked batter should reach at least 165°F to ensure egg and dairy components are safely cooked.
Cross Contamination
Use dedicated utensils and clean equipment when handling allergens for individuals with severe allergies. Clean blender and mixing bowls thoroughly between uses. Prevent contact between raw egg-containing batter and other ready-to-eat foods.
Storage
Cool black bean filling to room temperature within 2 hours of cooking, then refrigerate in airtight container for up to 3-4 days. Store cooked corncakes in single layers separated by parchment paper in refrigerator up to 3 days. Reheat assembled dishes to 165°F before serving.
High Risk Population
Eggs and dairy in this recipe pose increased risk for pregnant women, young children, elderly, and immunocompromised individuals if undercooked. Ensure complete cooking of corncake batter and proper hot holding above 140°F when serving to vulnerable populations.
Handling
Use oven mitts when handling skillets as oil and cookware reach high temperatures. Allow cooked corncakes to cool slightly before flipping to prevent oil splatter. Add oil in 1/2 tablespoon increments to avoid temperature drops and excessive smoking.
Allergen Warning
This recipe contains eggs, milk, wheat, and gluten. For individuals with celiac disease or severe wheat allergies, substitute all-purpose flour with a certified gluten-free flour blend. For dairy allergies, replace whole milk with a dairy-free alternative such as oat milk or almond milk.
Shelf Life
Fresh corncakes are best consumed immediately while warm and crispy. Corncake batter should be used immediately after preparation; do not store uncooked batter containing eggs at room temperature for more than 2 hours. Black bean filling maintains quality for 3-4 days refrigerated or 3 months frozen.
Equipment Safety
When blending corn, eggs, and milk, secure blender lid firmly before operating. Start blending on low speed before increasing to high. Allow cooked skillets to cool completely before washing to prevent warping or damage to nonstick coating.
Pro Tips
Technique
When blending your corn for the batter, go the full 90 seconds. You want that mixture silky smooth, not gritty — that is what gives you those golden, tender cakes instead of something lumpy and raw in the middle.
Substitution
No fresh corn? A can of sweet corn, drained well, works in a pinch. The flavor will be a touch different — less bright — but your pancakes will still be beautiful.
From the chef
These little corncakes begin as blended fresh corn poured into a cumin-scented batter that sets into something golden and tender on the comal. The black beans are the soul of the dish — cooked down with onion, garlic, and tomato until they are thick and smoky, mashed just enough to hold together when you heap them onto each warm cake. A squeeze of lime at the end cuts through the earthiness beautifully. La masa no miente — when corn and beans come together like this, they tell you everything you need to know.
TagsCorn BasedBlack BeansLimeCilantroCuminVegetarianWeeknight DinnerSkillet CookedGluten Containing
AllergensEggsMilkWheatGluten
Source: generated · June 13, 2026