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

From: The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell

TOTAL TIME: 0:35
PREP: 0:25
LEVEL: Moderate
YIELD: 4

Ingredients

  • 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

Directions

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