Let's Bring a Little Southern Charm to the Picnic Table

Learn how to do Let's Bring a Little Southern Charm to the Picnic Table for your friends and family. this revenue from Let's Bring a Little Southern Charm to the Picnic Table it is delicious

Make Let's Bring a Little Southern Charm to the Picnic Table

Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner. Serve as the main dish or as an outstanding side dish! Can't you just imagine how your friends and family are going to react when they see this on the buffet or on their plate!

Corn Stacks with Aged Cheddar and Arugula

Ingredients

2 cups of fresh corn kernels

1/4 cup of 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

Preheat oven to 350 degrees F.

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.

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

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.

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.

Share this recipe from Let's Bring a Little Southern Charm to the Picnic Table with your friends and groups