Corn Cakes With Citrus Greens
TOTAL TIME: 30 minutes SERVES: 4
½ cup quick-cooking polenta, or fine-ground cornmeal
1¼ cups corn kernels, cut from 1-2 ears of corn
1 small shallot, diced fine (about 3 tablespoons)
½ jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
½ teaspoon cumin seeds, roughly smashed
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup full-fat Greek yogurt
3 tablespoons olive oil, plus extra for frying
3 eggs, separated
4 cups arugula
1 tablespoon lemon juice
½-1 cup cilantro leaves
¼ cup sour cream
1. In a large bowl mix polenta with
corn, shallots, jalapeño, cumin, salt and pepper. Add yogurt, 1½
tablespoons olive oil and 1 egg yolk (discard the other two yolks). Mix
well with fork.
2. In a separate bowl, beat all egg
whites to soft peaks. Carefully fold whites into corn batter in two
stages. Let rest 5 minutes.
3. Meanwhile, make dressing. Whisk 1½ tablespoons olive oil with lemon juice. Season with salt and pepper to taste.
4. Set large nonstick frying pan over
medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil. Once hot,
spoon 2 tablespoons of batter per cake into pan. Repeat until pan is
full. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute,
or until golden. Transfer to paper-lined tray. Yield: about 16 cakes.
5. Toss arugula with cilantro. Add
dressing and toss again. Season to taste. Serve corn cakes with a
spoonful of sour cream alongside greens. If serving as an hors d'oeuvre,
scatter cilantro over cakes before serving. (Ed. note: you can also use these as a base for sauteed mushrooms or greens. Or try adding a fried or poached egg on top.)
Yotam Ottolenghi via the Wall St. Journal
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