Corn Cake Stacks with Aged Cheddar and Arugula

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

By Brent Ridge and Josh Kilmer-PurcellPublished: May 22, 2014

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corn cake stacks with aged cheddar and arugula

Paulette Tavormina; Prop Styling by Cindy DiPrima; Food Styling by Paul Grimes

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Yields:

Prep Time:

25 mins

Total Time:

35 mins

Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner.

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Ingredients

2 cups fresh corn kernels
1/4 cup 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 cups shredded aged Cheddar cheese
2 cups baby arugula

Directions

1. Step 1Preheat oven to 350 degrees F.
2. 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.
3. Step 3In a large skillet, heat 2 tablespoons oil over medium heat.
4. 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.
5. 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.