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Corn Cake Stacks

Corn Cake Stacks

  • Yield: 4 servings
  • Prep Time: 25 minutes
  • Cooking Time: 10 minutes
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  • 2 cup Fresh corn kernels
  • 1/4 cup Red bell pepper, finely diced
  • 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 cup Aged Cheddar cheese, shredded
  • 2 cups Baby arugula


  1. Preheat oven to 350 degrees F.
  2. Mix together corn, bell pepper, cornmeal, sugar, salt, baking powder and egg yolks.
  3. In a separate bowl beat egg whites with an electric mixer until stiff peaks form. Fold whites into corn mixture.
  4. In a large skillet, heat 2 tbsp oil over medium heat.
  5. Working in batches, drop 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 tbsp oil as needed.
  6. Divide cheddar evenly among corn cakes and bake for 1 minute, just until cheese has melted.
  7. Remove from the oven, and make 4 stacks of 3 cakes each. Top stacks evenly with arugula.
  8. Serve immediately.


Recipe adapted from