This is a great way to use sweet summer corn! Paired with some dry goods and sharp fresh ingredients, these savory corn cakes could easily replace cornbread with your winter chili.

We Provide
  • 1 Ear Corn
  • 1 Red Bell Pepper
  • 2 Tablespoons Cornmeal
  • ¼ Teaspoon Baking Powder
  • 2 Eggs
  • 6 Oz. Arugula
  • 1 Chipotle in Adobo
  • 2 Oz. Mayonnaise
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Medium Mixing Bowl
  • Sheet Pan
  • Cutting Board
  • Chefs Knife
  • Small Mixing Bowl
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Step 1


Start by prepping your veggies. Remove the corn kernels from the cob and finely dice the bell pepper.

Step 2


In your medium mixing bowl, whisk eggs together and then add in your corn kernels, half of the diced bell pepper, cornmeal and baking powder. Season with salt and pepper and stir to combine until all ingredients are evenly incorporated.

Step 3


Preheat sauté pan with 2 tablespoons olive oil over medium high heat.

Step 4


While the pan heats, finely chop the chipotle in adobo, add at least half depending on how spicy you like it into the mayonnaise and stir to combine. Set aside.

Step 5


Once the oil in the pan starts barely smoke, add ¼ C. of the mixture into your sauté pan. Flatten the top with your spatula and cook for 2 minutes until golden brown. Flip and cook another 2 minutes. Place them on the sheet pan once they are cooked through.

Step 6


To assemble, create a bed with the arugula, a pinch of diced bell pepper, 1 corn cake, and a smear of chipotle mayo. Repeat this 2-3 times per plate.



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