I am always trying to find ways to sneak beans into my hubby’s diet, when I meet him, he would not eat this or that or any seafood or beans, thankfully over the years , he has learned to like many things, provided they are in small amount, I even got him to get salmon finally!

So when I read this recipe, I thought got to try it, to do it perfectly it kind of needs to be a summer/fall recipe as the smoked corn really add’s to its overall goodness but I would be willing to try it in the winter with frozen corn on the cob, grilled or maybe even browned on a cast iron, but for now, let stay with the way I made it.

Shuck down your two big sweet corn cobs (still can’t believe I am getting corn from the garden, awesome) and grill your corn, turning often, until they are lightly browned on all sides, took about 5 min , set it aside.

In your cast iron add

• 1 small onion minced fine
• 2 cloves garlic minced fine
• 1 tsp of ground cumin
• cooked in 1tbsp of olive oil

When the onion is cooked clean, cut the kennels off the cobs into the fry pan, and then into your food processor, goes what is in the pan, plus

• 1 and half cup cooked black beans or 1 can drained, and rinsed
• 1/2 cups of breadcrumbs
• a pinch of fresh cracked black pepper
• a pinch of course salt
• 1 egg lightly beaten
• 2 heaping tbsp of salsa

Pulse until they are blended and the mixture will hold together, with damp hands, shape into patties about half an inch thick and about 3 inches around, you will need to stick them in the fridge to firm up for at least an hour but overnight is even better. Cook them over medium heat, these are recommended for in a wrap but honestly they were good on their own with fried up potato’s..

A great way to have what seems like a meaty dish that is in fact, meat-free!