Johnson Estate Winery - Recipes - Chef Ottolenghi's Corn Cakes

Ingredients

• 1/2 cup finely ground cornmeal or masa harina
• 1 1/4 cups corn kernels cut from ears of corn
• 1 small shallot, diced
• 1/2 jalapeño pepper, diced finely with seeds removed
• 1/2 tsp cumin seeds, roughly smashed
• 1/4 tsp ground black pepper
• 3/4 tsp salt
• 3/4 cup whole fat milk or goat yogurt
• 3 tbsps olive oil (plus additional for frying the cakes)
• 3 eggs, separated
• 4 cups arugula for garnishes
• cup cilantro leaves
• 1/4 cup sour cream