Golden Corn Cakes with Crispy Pancetta and Arugula Salad

Name: Golden Corn Cakes with Crispy Pancetta and Arugula Salad
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 3 tbsp all-purpose flour; 8 slices pancetta or 3 slices bacon; 2 tsp fresh lemon juice; 1 large egg; 1 green onion, white and tender green parts, thinly sliced; 3 tbsp olive oil, plus more for frying; ½ cup/120 ml whole-fat plain Greek yogurt, plus more for topping; ½ jalapeño chile, seeded and minced; ¼ cup/35 g cornmeal; Kernels from 4 ears corn or 2 cups/340 g frozen corn, thawed (see “It’s that easy”); ¼ tsp ground cumin; Salt and Freshly ground black pepper; 2 tbsp thinly sliced fresh basil; 2 handfuls arugula

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

Temptation, thy name is corn cake. Especially when paired with crispy Italian bacon and lemony dressed arugula salad. I’ve got to admit, I love making this dish when fresh corn is king, but it’s also delicious with frozen corn, when winter-weary palates yearn for a flash of summer on the plate. Thanks to Yotam Ottolenghi for inspiration for this dish.

Ingredients

Europe
Italy
Dinner
Mediterranean
Winter
Summer

Ingredients

Method