Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner.
Contents
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
Directions
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- Step 1
Preheat 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.
- Step 1
