Ingredients:

  • 1 cup (120 g) Blue Cornmeal (fine grind)
  • 1/2 cup (60 g) All-Purpose Flour
  • 1 tsp (5 g) Baking Powder
  • 1/2 tsp (2.5 g) Cumin Powder
  • 1/2 tsp Kosher Salt, plus more for seasoning
  • 1/4 tsp Black Pepper, plus more for seasoning
  • 1 Large Egg, whisked
  • 1 cup (240 ml) Buttermilk, cold
  • 2 Tbsp (15 g) Scallions, green parts only, finely sliced
  • 1/2 cup (120 ml) Neutral Oil (for shallow frying)
  • 1 (15 oz) can Black Beans (425 g), rinsed and drained
  • 1/2 cup (80 g) Sweet Corn, thawed or fresh
  • 1 cup (180 g) Heirloom or Roma Tomatoes, diced (seeds removed)
  • 2 Tbsp (15 g) Red Onion, finely diced
  • 1/4 cup (10 g) Cilantro, chopped, plus extra for garnish
  • 1 Tbsp Fresh Lime Juice (for salsa)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 cup (120 g) Sour Cream or Mexican Crema
  • 1 tsp Fresh Lime Juice (for crema)
  • 1/4 tsp Chipotle Powder
  • 1-2 tsp Water (or milk), to thin crema

Instructions:

  1. Make the Crema: In a small bowl, whisk together the sour cream, 1 tsp lime juice, chipotle powder, and a pinch of salt. Add water or milk slowly until the mixture reaches a smooth, drizzle-able consistency. Cover and refrigerate.
  2. Assemble the Salsa: Combine the rinsed black beans, corn, diced tomatoes, red onion, cilantro, 1 Tbsp lime juice, and olive oil in a medium bowl. Season generously with salt and pepper. Stir gently and set aside.
  3. Mix Dry and Wet Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, cumin, salt, and pepper. In a separate bowl, whisk the buttermilk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). Fold in the sliced scallions.
  4. Rest the Batter: Let the corn saucer batter rest at room temperature for 10-15 minutes to allow the cornmeal to hydrate.
  5. Heat the Oil: Place a heavy-bottomed skillet over medium heat. Add neutral oil to a depth of about 1/4 inch (6-7 mm). The oil is ready when a drop of batter sizzles immediately without smoking.
  6. Portion and Fry: Working in batches, drop the batter by the heaping tablespoon into the hot oil. Flatten slightly to create a disc shape (about 2.5 inches wide). Cook for 3-4 minutes per side, until deep golden brown and crispy.
  7. Drain and Season: Remove the saucers and place them immediately on a wire rack over a sheet pan to drain excess oil. Sprinkle lightly with a pinch of salt while hot. Keep warm if necessary.
  8. Assemble and Serve: Arrange 2-3 warm corn saucers on each plate. Spoon a generous helping of the black bean and tomato salsa over the top. Drizzle with the chilled chipotle-lime crema and garnish with extra fresh cilantro leaves. Serve immediately.