Lunchbreak: Corn cakes with Here black bean dip and guacamole

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Alia Dalal, health & wellness chef and executive chef of Here

www.Here.co

Event with Here:

-Upcoming event Here is participating in this weekend. Covet Market on Sunday, May 6th.  10 a.m. to 4 p.m. Covet is curated by Chicago Woman magazine showcasing goods made in Chicago. Tickets  http://bit.ly/covet-markets

Check out Alia's website to find out about her classes - http://www.aliadalal.com/

Recipe:

Corn Cakes with Black Bean Dip

Serves 4

1 cup instant corn masa flour (like Maseca)

1 cup warm water

1/4 teaspoon salt

Drizzle of sunflower oil

1 packages |Here| Black Bean Tomato Dip

Veggie guacamole (recipe below)

To garnish: sliced grape tomatoes, cilantro, and/or sliced jalapenos

  1. In a small bowl, combine instant corn masa flour, warm water, and salt. Mix to form a soft dough for the corn cakes.
  2. Heat sunflower oil in a large nonstick skillet.  Take a golf-ball sized amount of dough and roll into a ball, then flatten into a ¼” disk.  Repeat with the rest of the dough and pan-fry corn cakes, about 2 minutes on each side.
  3. Serve corn cakes with a healthy dollop each of |Here| Black Bean Tomato Dip and guacamole.  Garnish with sliced grape tomatoes, cilantro, or sliced jalapenos if desired.

 

Veggie Guacamole

Makes about 2 cups

2 avocados

Juice from 1 lime

2 scallions, thinly sliced

2 celery stalks, chopped into ¼” cubes

1/4 cup chopped cilantro

Salt to taste

  1. Combine all ingredients in a large bowl and mash with a fork to blend to desired consistency. Taste and add more salt or lime if desired.

 

 

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.