Corn Cake Stacks with Aged Cheddar and Arugula

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.
6. Source: countryliving.com