Corn Cake Stacks with Aged Cheddar and Arugula
2 c. fresh corn kernels
¼ c. finely diced red bell pepper
2 tbsp. cornmeal
1 tsp. sugar
¾ tsp. Kosher salt
¼ tsp. baking powder
2 large eggs
4 tbsp. olive oil
1½ c. shredded aged Cheddar cheese
2 c. baby arugula
Preheat oven to 350 degrees F.
In a large bowl, stir together corn, bell 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 tablespoons 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 Cheddar 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.
Pairs Well With
Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner.