• In a medium skillet over moderately high heat, heat the olive oil. When the oil is hot, add the bell pepper, corn kernels, jalapeño, and cumin and mix together. Cook for 2 to 3 minutes until the vegetables become translucent. Add the garlic on top of vegetable mixture and cook until fragrant, about 1 minute more.
• In a medium bowl, using a fork, smash the black beans. Add the warm vegetable mixture, cornmeal, egg, cilantro, hot sauce, and salt, and mix until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes.
• Scoop 1/4 cup of the black bean mixture onto the palm of your hand. Form into a patty that is 3 inches in diameter and about 1 inch thick. Continue to make patties with the remaining mixture.
• Place a skillet over medium-high heat, and pour in vegetable oil until it reaches 1/4 inch up the sides. Once the oil is hot, carefully add the patties, being sure not to overcrowd the pan. Cook for 2 to 3 minutes until golden brown. Gently flip and cook on the opposite sides for a minute or two. Transfer to paper towels to drain and then place them in a preheated 200F oven to keep warm. Repeat the process to cook the remaining cakes. Serve immediately.

Avocado Butter:

• To the bowl of a food processor, add the avocado, sour cream, lime juice, lime zest, and cumin. Pulse until smooth. Add salt and pepper to taste. Serve immediately.