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One pot
Dairy Free

Corn Fritters with Lime Aioli

Black Bean Salsa & Arugula Salad

Cooking time

40 minutes




850 /serving

What to do with all the corn that you’re seeing absolutely everywhere this time of year? Make it into a fritter, of course! Slice the kernels off the cob and mix them in with multicoloured peppers, black beans and scallions, before frying them up until golden and crispy. They’ll satisfy that craving for something fried, while still being packed with good-for-you veggies and plenty of Southwestern flavour. Of course, every good fritter needs its dipping sauce, so you’ll be whipping up a tangy aioli to go with them, along with a tangy black bean salsa and a baby arugula salad with honey-lime vinaigrette. Pile your fritters high with the salsa and drizzle them with (or dunk them into!) the aioli.

We will send you:

  • 200g Multicoloured baby peppers
  • 90g Baby arugula (or baby spinach)
  • 3 Scallions
  • 1 Lime
  • 3 Ears of corn
  • 60ml Mayonnaise
  • 45g All-purpose flour
  • 14g Honey
  • 540ml Black beans (canned)
  • 15g Mexican fritter spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Egg, Gluten, Sesame Seeds, Wheat

You will need:

Large pan
Olive oil
Salt & pepper
2 or 4 Eggs
Total Fat
48 g
Saturated Fat
6 g
1360 mg
Total Carbs
87 g
18 g
27 g
21 g
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Mise en place
Drain and rinse the beans. Zest and juice the lime; combine the juice with the honey. Shuck the corn; slice the kernels off the cob. Halve and core the baby peppers; thinly slice into half moons. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Prepare the fritter batter
In a large bowl, beat 2 eggs (double for 4 portions) until smooth; season with S&P. Add the corn kernels, ⅓ of the peppers, ½ the white bottoms of the scallions and ½ the black beans. Sprinkle in the flour; season with ⅔ of the spice blend and S&P. Stir until thoroughly combined. Let the batter rest for at least 5 minutes.
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Make the lime aioli
While the batter rests, in a small bowl, combine the mayonnaise, a splash of the lime-honey mixture and up to ½ the lime zest (to taste); season with S&P.
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Cook the fritters
In a large pan, heat a thin layer of oil on medium. Working in batches so as not to overcrowd the pan, add ¼ cup spoonfuls of the corn batter into the pan and flatten with the back of the spoon. Cook, 3 to 4 minutes per side, until golden brown (be careful, as the oil may splatter). Transfer to a paper towel-lined plate and immediately season with S&P. Set aside in a warm spot.
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Make the salsa
While the fritters cook, in a large bowl, combine the remaining beans, ½ the remaining peppers, as many of the remaining white bottoms of the scallions and as much of the remaining lime zest as you’d like. Add ½ the remaining honey-lime mixture and 1 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P.
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Make the salad & serve
In a large bowl, combine the remaining honey-lime mixture and 2 tbsp olive oil (double for 4 portions). Add the arugula and remaining peppers; toss to combine thoroughly; season with S&P. Divide the finished fritters and salad between your plates. Top the fritters with the black bean salsa. Garnish with as many of the green tops of the scallions as you’d like. Serve the lime aioli on the side as a dipping sauce. Bon appétit!