Name: Corn Cake Stacks with Aged Cheddar and Arugula
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 c. fresh corn kernels; 1/4 c. finely diced red bell pepper; 2 tbsp. cornmeal; 1 tsp. sugar; 3/4 tsp. kosher salt; 1/4 tsp. baking powder; 2 large eggs; 4 tbsp. olive oil; 1 1/2 c. shredded aged Cheddar cheese; 2 c. baby arugula

Step 1Preheat oven to 350 degrees F.

Step 2In 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.

Step 3In a large skillet, heat 2 tablespoons oil over medium heat.

Step 4Working 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.

Step 5Divide 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.

Corn Cake Stacks with Aged Cheddar and Arugula

Ingredients

Directions

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