In The Marley Kitchen: Spicy Corn Cakes
-2 c. fresh corn kernels
-¼ c. finely diced red bell pepper
-1/2-1 scotch bonnet pepper, seeded and minced
-2 tbsp. cornmeal
-1 tsp. sugar
-¾ tsp. Kosher salt
-¼ tsp. baking powder
-2 large eggs
-4 tbsp. Ziggy Marley’s Coco’Mon coconut oil
-1½ c. shredded smoked gouda
-2 c. baby arugula
-Preheat oven to 350 degrees F.
-In a large bowl, stir together corn, bell pepper, scotch bonnet 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 coconut 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 cheese 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.