Zubair's Corn Cakes

Prep. Time:
15 minutes
Baking Time:
25 minutes
Total Time:
25 minutes
Serves:
12 cakes
In the second episode of Top Chef ™ Season 22, we saw the chefs preparing a brunch for Daniel Boulud. the ultimate winner was Zubair and this is our version of his corn cakes.
Ingredients
500g (18 oz) frozen corn kernels, thawed and charred
3 shallots, sliced
3 garlic cloves, finely chopped
1 tsp fennel seeds, lightly toasted and coarsely crushed
2 tsp ground cumin
2 tsp sumac
1 tsp baking powder
90 g (3 oz) European butter, melted, plus extra for greasing the molds
3 eggs, separated
2 tbsp of all-purpose flour
70g (2.5 oz) feta, cut into small slices
Salt and pepper to taste
Instructions
Preheat the oven to 400°F.
Grease the 12 molds with butter. If you’re using (and I really recommend it) the Silpat Perfect Brownie Mold, then you don’t need to go to a lot of trouble with the greasing - your corn cakes are going to pop out perfectly.
Put the corn kernels into a food processor, along with the shallots and garlic. Pulse for 3–4 seconds, until the mixture is roughly processed but has not turned to a wet purée.
Add the fennel seeds, cumin, sumac, baking powder, butter and egg yolks, along with a heaped teaspoon of salt and a very good grind of black pepper.
Pulse (or mix) a few more times then transfer to a bowl and fold the flour in.
Whisk the egg whites to form firm peaks. Fold a third of the whites gently into the corn mixture – don’t overwork it – and then add the next third and then the next.
Once fully incorporated, divide the mixture between the moulds and then insert a chunk of feta into each. Push it halfway down the corn mixture – the cakes will puff up around the cheese when they cook.
Bake for 25 minutes until the cakes have risen and are golden and fluffy – the mixture will still be a bit wet at this point. Remove from the oven and set aside for 10 minutes before lifting them out of the molds.
Pantry Essentials inspired by this recipe from Top Chef ™

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