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In The Marley Kitchen: Spicy Corn Cakes


-2 c. fresh corn kernels

-¼ c. finely diced red bell pepper

-1/2-1 scotch bonnet pepper, seeded and minced

-2 tbsp. cornmeal

-1 tsp. sugar

-¾ tsp. Kosher salt

-¼ tsp. baking powder

-2 large eggs

-4 tbsp. Ziggy Marley’s Coco’Mon coconut oil

-1½ c. shredded smoked gouda

-2 c. baby arugula


-Preheat oven to 350 degrees F.

-In a large bowl, stir together corn, bell pepper, scotch bonnet pepper, cornmeal, sugar, salt, baking powder, and egg yolks. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into cornmeal mixture.

-In a large skillet, heat 2 coconut oil over medium heat.

-Working in batches, drop half the batter by scant 1/4-cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown. Transfer to a baking sheet and repeat with remaining batter and 2 tablespoons oil.

-Divide cheese evenly among corn cakes and bake for 1 minute, just until cheese has melted. Remove from oven, and make 4 stacks of 3 cakes each. Top stacks evenly with arugula. Serve immediately.

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