Corn Dutch Bobby with Cortido and Salsa Roja

The recipe is actually called a “Corn Dutch Baby” but the automod was removing it because it had the word “baby” so I was asking a common question 🤣 honestly if I have one complaint with this meal, it’s that the name is too goofy lmao.

This is another Yottam Ottolenghi recipe from his cookbook “Extra Good Things”.

It is kinda like a yorkshire pudding, but with a Salvadoran twist with the addition of curtido and salsa roja. I know that sounds weird but the end result is awesome and a serious crowd pleaser! It has a cakey middle, and a crispy edge.

This recipe is a bit high effort but worth it, VERY tasty.

You have the option to either ferment the cortido (slaw) or not, I opted not to and it was still great.

The recipe doesn’t specify type of corn, but I used frozen sweet yellow corn. I think any kind will work.

Recipe calls for white cabbage, I used green cabbage with good results, idk if there is really much difference?

If you want to try this vegan, I think it would be fine with margarine, plant milk, and egg substitute (and just nix the sour cream and cheese, it’s not a huge loss). You could also increase the amount of curtido and salsa per serving and honestly it would probably be really good to sautee some julienned carrots and even sliced mushroom into the corn mix. You could really get creative with this meal.

Recipe in picture, also in text below for accessibility reasons.

**RECIPE:**

1/4 cup/65g unsalted butter, melted, plus 1½ tbsp/20g extra

1½ cups/200g all-purpose flour

4 tsp sugar

5 large eggs

1 cups/300ml whole milk

5 tbsp/75ml olive oil

1 onion, peeled and finely chopped (1 ¼ cups/180g)

1 1/4 cups/220g frozen corn kernels, defrosted and

roughly chopped by hand

1½ tsp cumin seeds, roughly crushed with a mortar and pestle

1 oz/30g Parmesan, finely grated (4 cup)

½ cup/150g sour cream

salt

CURTIDO

1/3 white cabbage (11.25 oz/320g), cored and finely shredded

5 oz/150g carrots, peeled and julienned

1 onion, peeled, halved, and thinly sliced (14 cups/180g)

1 jalapeño, sliced into thin rounds, seeds and all (1 tbsp)

½ cup/10g oregano leaves

1 tbsp lime juice (if not fermenting)

flaked sea salt

SALSA ROJA

½ oz/10g dried ancho chile, stems and seeds discarded

2 tbsp olive oil 9 oz/250g vine or plum tomatoes, quartered

1.75oz/50g onion (about ½ small onion), peeled and roughly chopped

2 garlic cloves, peeled

1 jalapeño, roughly chopped, seeds and all (1 tbsp)

¼ cup/5g cilantro, roughly chopped

1. If fermenting the curtido, combine the cabbage, carrots, and onion plus 1 tablespoon of flaked salt in a large bowl. Use clean hands to mix everything together, massaging the vegetables to help them break down. Set aside for 40 minutes, to soften and release some liquid. Stir in the jalapeño and oregano leaves. Pack the mixture (including any liquid released) into a large sterilized jar, pressing down to compress, then add enough room-temperature water to completely cover the top of the mixture (by about ½ inch/1cm), packing it down as much as possible. Cover the jar with a piece of cheesecloth and seal it tightly with a rubber band. Allow to ferment in a warm place in your kitchen (like on top of the fridge!) for 4 days. Skip to step 3.

2. If not fermenting the curtido, put the cabbage, carrots, onion, and 1½ teaspoons of flaked salt into a large bowl and mix to combine, massaging the vegetables together to soften. Set aside for 20 minutes, then add the jalapeño, oregano leaves, and lime juice.

3. Make the salsa by first putting the ancho chile into a heatproof bowl with enough boiling water to cover, then weigh it down with a small saucer. Let rehydrate for 20 minutes. Discard the liquid (or save for another use), then transfer to a blender or food processor with all the remaining salsa ingredients and teaspoon of salt and blitz until smooth. Transfer to a small saucepan and bring to a simmer on medium- high. Turn the heat down to medium and simmer, stirring occasionally, for 15 minutes to cook down and thicken slightly. Set aside to cool.

4. Preheat the oven to 450°F.

5. Put the ¼ cup/65g of butter into the blender with the flour, sugar, eggs, milk, and 4 teaspoon of salt and blitz until smooth. Transfer to a bowl and allow to settle at room temperature while you continue.

6. Put 3 tablespoons of the oil into a large, ovenproof cast-iron frying pan on medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally, until lightly browned. Add the corn, cumin, and ½ teaspoon of salt and cook for 2 minutes more, stirring often. Transfer the corn mixture to a bowl and wipe the pan clean. To the pan add the remaining 2 tablespoons of oil and 1½ tablespoons/20g of butter and transfer to the oven for 4 minutes to heat up.

7. Working very quickly, carefully remove the pan from the oven and pour in the batter. Dot evenly with the corn mixture and sprinkle all over with the cheese. Bake for 10 minutes, then turn the heat down to 375°F and bake for 25 minutes more. It should be a massive pancake cloud at this point, with crispy bits around the edges and softer parts through the middle. Set aside for 10 minutes to cool down slightly.

8. Top the pancake with some of the curtido, half the salsa roja, and a large spoonful of sour cream. Serve while still warm, with the extra condiments to eat alongside.

Curtido

– After the fermenting, store the curtido in a sealed sterilized jar in the fridge. It’ll keep for up to 2 weeks.

That looks so delicious, but I think the calories and fried shell (?) might do me in.

It’s hilarious that ‘baby’ had to be changed to ‘Bobby’ ! Mods!! 😆

Looks intricate with great detailing. Must be delicious!

“Dutch Bobby”

I feel like this dish needs some whole pintos or black beans, and sliced avocado.

Awesome.. looks so delicious 🤩 I would love to try this