2 ears of corn
1 green onion, chopped
1/2 cup canned black beans, rinsed and drained
1 egg
1/2 cup milk
1/3 cup cornmeal
2 1/2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp chili powder
1/8 tsp ground coriander

Scrape the kernels off the ears of corn and into a bowl. Add the green onion and black beans.

In another bowl, whisk the egg and milk until smooth. Mix in remaining ingredients, then stir in the corn mixture.

Heat a skillet over medium heat. Spray with cooking spray. Drop heaping tablespoons of batter onto the hot skillet. Cook until browned, then flip them and brown the other side.

Makes about 16 small fritters. Serves 2-3.