Before starting, wash and dry all produce.Garlic Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels.When the pan is hot, add corn to the dry pan. Char corn, stirring occasionally, until dark brown spots appear, 4-5 min.Transfer corn to a plate.

Meanwhile, peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Zest, then juice lime.Thinly slice cilantro stems, then roughly chop cilantro leaves, keeping stems and leaves separate.Quarter cucumber lengthwise, then cut cucumber into 1/2-inch quarter-moons.Halve tomatoes.Using a strainer, drain and rinse black beans.

Add half the black beans (use all for 4 ppl) to a large bowl.Add 2 tbsp (4 tbsp) black beans from the large bowl to a medium bowl. Mash beans with a fork until mostly smooth.Add pork, cilantro stems, 1/2 tsp (1 tsp) garlic, 2 tsp (4 tsp) Southwest Spice Blend and 1/8 tsp (1/2 tsp) salt to the medium bowl with mashed black beans. Season with pepper, then combine.Form mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).

When corn is done, return the same pan (from step 1) to medium-high.When hot, add 2 tsp (4 tsp) oil to the pan, then patties. Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**Meanwhile, add sour cream, lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar if crema is too tart.)

Add cucumbers, peppers, tomatoes, corn, cilantro leaves, remaining garlic and remaining Southwest Spice Blend to the large bowl with black beans. Drizzle remaining lime juice and 2 tsp (4 tsp) oil over bowl. Season with 1/2 tsp (1 tsp) salt and pepper, to taste, then toss to combine.

Divide bean salad between bowls. Sprinkle with feta.Top bowls with mini patties, then dollop lime crema over top.