Golden Corn Cakes with Citrus Salad

It's been awhile since I have recorded any of my recipes and although I have been cooking my heart just hasn't been in it. Back in the Pacific Northwest about a month now where I feel the pull of the ocean and all that is good. I garden and weed and at the end of each day I feel just a little bit better.

Sweet corn has been one of our main staples this summer and so the hunt for different ways to prepare them has been my quest. This particular recipe "Golden Corn Cakes With Citrus Greens" was found by a friend in "The Wall Street Journal", by Yotam Ottolenghi. Easy recipe to follow. Would make great appetizers as well. These corn cakes are very flavorful!

Ingredients:

1/2 cup quick cooking polenta, or fine ground cornmeal
1 1/4 cups corn kernels, cut from 1-2 ears of corn
1 small shallot, diced fine (about 3 tablespoons)
1/2 jalapeno, seeds and membrane removed, diced fine (about 2 tablespoons)
1/2 teaspoon cumin seeds, roughly mashed
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup full fat Greek plain yogurt
3 tablespoons olive oil
3 eggs, separated
4 cups arugula (used lettuce from garden)
1 tablespoon lemon juice
1/2 cup cilantro leaves
1/4 cup sour cream

To prepare:

In a large bowl mix polenta with corn, shallots, jalapeno, cumin, salt and pepper. Add yogurt, 1 1/2 tablespoons olive oil and 1 egg yolk (discard the other 2 yolks). Mix well with fork. In a separate bowl, beat all egg whites to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.

Meanwhile, make dressing. Whisk 1 1/2 tablespoons olive oil with lemon juice. Season with salt and pepper to taste.

Set large  nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil. Once hot, spoon 2 tablespoons of batter per cake into pan. Repeat until pan is full. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, 0r until golden. Transfer to paper-lined tray. Yield: about 16 cakes.

Toss arugula with cilantro. Add dressing and toss again. Season to taste. Serve corn cakes with a spoonful of sour cream alongside greens.