Soak the beans for 8 – 24 hours covered in cold water. Reserve the seasoning packet.
Rinse the beans and put in a slow cooker along with the remaining ingredients. Cook on low for 8 – 10 hours. Check to make sure all the liquid has not cooked off an hour or two before they are done. If so, add a little more wate
Line a baking sheet with several layers of paper towels. Preheat oven to 200 degrees.
Cut the kernels from the corn cobs into a large mixing bowl. With the back of the knife, scrape the cobs to release the corn “milk” into the bowl. Take half the corn kernels and puree in a food processor or blender until you get a thick puree, add back into the bowl. Add the remaining ingredients to the corn and mix.
Heat a large skillet over medium heat and then add enough oil to cover the bottom of the pan. Heat the oil until it starts to shimmer. Add about ¼ cup of batter to skillet for each corn cake; do not over crowd the pan. Cook for about 1 minute per side or until golden brown. Carefully flip the corn cakes and cook for another minute or so, or until the bottom is also golden brown. Place the cooked corn cakes on the prepared baking sheet and keep warm in the oven while you make the rest of the corn cakes.
These corn cakes can be made ahead and re-heated in the microwave if desired. Simply store in the refrigerator, wrapped in plastic wrap.
*If using egg replacement, use 2 tablespoons rice milk instead