Grilled Pineapple & Avocado Corn Cakes


yield: 10-14 corn cakes

1 large avocado, cut into slices
1/2 of a fresh pineapple, cut into thin slices
1 can pinto beans (or refried beans)
10-12 corn cakes (refer to
chopped cilantro for garnish

For the corn cakes: (for visual directions, click here)
1 cup masa corn flour
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp salt
1 cup water
1-1 1/2 cups corn oil

For the refried beans:
1 can pinto beans, drained and rinsed
1 cup water
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
the juice from 1 lime

Corn Cakes:
1. Heat corn oil in a pan to 350-375 degrees F.
2. Mix masa and spices together. Add the water and mix with a fork until combined.
3. Roll masa into 1 inch balls and flatten with hands. Add the corn cakes to the oil and cook for ~2-4 minutes per side. When finished, set on a paper towel to dry.
4. These can be made ahead of time and refrigerated. Reheat ~20 seconds in the microwave.

Refried beans
1. Mix beans, water, lime juice and spices in small saucepan. Bring to boil, then simmer uncovered until a good deal of the water is absorbed or has evaporated, about 10-15 minutes.
2. Mash with a potato masher or blend with a hand blender until the desired consistency.

1. Grill the pineapple for about 5-7 minutes until hot.
2. Assemble the corn cakes, pineapple, sliced avocado, and refried beans.
3. Top with chopped cilantro. Enjoy immediately.