Lunchbreak: Corn cakes with Here black bean dip and guacamole

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

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

Check out Alia's website to find out about her classes -


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.