Because of an early heat wave in the South the last couple of weeks, this year’s corn season has been cut short. Be sure to pick up a few ears before it disappears! Use locally grown corn and mushrooms to create a salsa that adds an innovative twist to traditional red beans. In this recipe from our CCFM cookbook, flavorful red bean cakes are topped with corn and mushroom salsa and a dollop of green onion aioli for a delicious vegetarian meal.
To prepare Corn Salsa: Roast corn (in husks) in a 400-degree oven for 25 minutes. When corn is cool enough to handle, remove husks and cut kernels from cob. Set aside.
Sauté portobello and shiitake mushrooms in oil over high heat until lightly browned, seasoning with salt and pepper while cooking. Deglaze pan with sherry and lemon juice. Transfer mushroom mixture to a large mixing bowl and add corn, green onions, red onion, bell pepper, and garlic; mix well. Season to taste. Cover and refrigerate for 1 hour.
To prepare Aioli: Combine green onions, garlic, egg, lemon juice, vinegar, salt, pepper, and cayenne pepper in bowl of food processor or blender container. Purée at high speed. With processor or blender running, slowly drizzle in olive oil until mayonnaise consistency is reached. Season to taste. Cover and refrigerate.
To prepare Bean Cakes: In a large pot, combine beans, bay leaves, lemon juice, Worcestershire sauce, thyme, basil, garlic powder, oregano, black pepper, cayenne pepper, red pepper flakes, and white pepper. Add enough water to cover (about 3 gallons). Bring to a boil.
While beans are coming to a boil, sauté onions in 4 tablespoons oil. Add sautéed onions to beans.
After beans have come to a boil, reduce heat and cook until beans are very soft and liquid has reduced. Purée beans in a food processor until smooth, then return to pot and cook on low heat, stirring frequently, until mixture begins to dry out. Spread mixture on greased sheet pans and bake in a 300-degree oven for about 30 minutes. Remove from oven and cool. When mixture is cool enough to handle, form into cakes, using about 1/4 cup of the bean mixture for each cake. Lightly flour each side of the bean cakes, then sauté in hot oil until both sides of cakes are lightly browned. Remove from skillet and drain on paper towels.
To serve, place two cakes on a small plate. Garnish with salsa atop and between cakes, and finish with a dollop of aioli.
Recipe compliments of market shopper
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.