Active Time
15 Mins
Total Time
35 Mins
Serves 8 (serving size: 1 piece)
Photo: Jennifer Causey; Food Styling: Karen Rankin; Prop Styling: Heather Chadduck Hillegas

How to Make It

Step 1

Preheat oven to 425°F. Scatter bacon evenly on a half-size (18- x 13- x 1-inch) rimmed baking sheet. Bake in preheated oven until bacon begins to crisp and fat has rendered, 16 to 18 minutes.

Step 2

Process milk and eggs in a blender until smooth, about 30 seconds. Stir together flour, sugar, and 1/4 teaspoon of the salt in a medium bowl. Add flour mixture to milk mixture; process until smooth, about 30 seconds. Pour batter evenly over bacon, and sprinkle evenly with green chiles. Bake at 425°F until golden brown and puffy, about 20 minutes.

Step 3

Heat a large cast-iron skillet over medium-high. Add corn; cook, stirring occasionally, until charred, 1 to 2 minutes. Set aside.

Step 4

Whisk together oil, lime juice, chile powder, honey, and remaining 1/2 teaspoon salt in a large bowl. Add arugula, tomatoes, and corn; toss to coat. Top Dutch baby evenly with arugula mixture; sprinkle evenly with cheese. Serve immediately.

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