Preheat oven to 350. Soak corn, in shucks, in salt water while oven heats. Place corn on rack and cook for 20 minutes. (Or you can microwave, per your microwave's instructions for whole ears of corn.) Let corn cool, so you can remove shucks. Meanwhile, heat up oven to broil. Rub whole red bell peppers with olive oil, place on a pan lined with foil and cook under the broiler, turning frequently until skin blisters (it may char, but that is OK). When the peppers are blistered, remove from oven and wrap loosely in foil, until skins slip off easily (10 minutes, or so).
When corn is shucked, rub lightly with olive oil and place under the broiler, or over an open fire to gently roast the kernels to a light brown. Cool corn again and cut off kernels (place a clean towel on a cutting board, hold the cob vertically and cut down, the towel will keep corn from scattering everywhere). Peel red bell peppers, discard the tough thin film, the seeds and the stems. Process peppers and juices in food processor with pine nuts, garlic, olive oil and chinese hot sauce, until it is smooth. (all of this may be done ahead of time, if you are entertaining and would rather just warm these two ingredients up, to assemble).
Preheat oven to 350.
Brown ground beef and drain. Meanwhile drain black beans.
Grate cheese, or you can use pre-grated.
Line bowls or extra large muffin tins (1 1/4 - 11/2 cup size) with foil and spray with non-stick spray. (failure to do this step will make the cake fall apart).
MIx corn (except about 1/3 cup, retained for garnish), beef, black beans and cheese in a bowl and stir until it is a consistent mxture.
MIx corn muffin mix and cream style corn in a bowl. Let it stand for a few minutes.
Spread a very thin coat of cornbread mix onto the bottom and sides of each bowl, retaining enough for a thin coat on top. (the back of a spoon spreads the mixture pretty evenly, spray with non-stick spray, or wet spoon, if needed).
In the well of each bowl, add a Tablespoon of the red bell pepper pesto. Firmly, fill remaining space with the beef mixture. Top with remaining cornbread mixture. Bake at 350, 20-25 minutes, or until golden brown. Cool for a few minutes. While cooling, warm remaining pesto, place in a ziplock bag. Invert cake onto a plate, Clip a tiny corner of the ziplock bag, containing pesto, and drizzle over the cake. Sprinkle remaining kernels of corn over top and garnish with fresh sprigs of cilantro. Enjoy!
Extra cakes can wrapped in a little more foil, be refrigerated and used later.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	193.52 Kcal (810 kJ)
Calories from fat	90.81 Kcal
		% Daily Value*
Total Fat	10.09g	16%
Cholesterol	34.87mg	12%
Sodium	160.64mg	7%
Potassium	296.52mg	6%
Total Carbs	13.19g	4%
Sugars	1.51g	6%
Dietary Fiber	2.06g	8%
Protein	13.06g	26%
Vitamin C	20.4mg	34%
Vitamin A	0.6mg	19%
Iron	7.4mg	41%
Calcium	171.1mg	17%

Amount Per 100 g
Calories	184.69 Kcal (773 kJ)
Calories from fat	86.66 Kcal
		% Daily Value*
Total Fat	9.63g	16%
Cholesterol	33.28mg	12%
Sodium	153.31mg	7%
Potassium	282.99mg	6%
Total Carbs	12.59g	4%
Sugars	1.44g	6%
Dietary Fiber	1.97g	8%
Protein	12.47g	26%
Vitamin C	19.4mg	34%
Vitamin A	0.5mg	19%
Iron	7mg	41%
Calcium	163.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.3

Points
5

PointsPlus

Good Points

saturated fat free

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