Golden Corn Cakes with Critus Greens

1/2 cup quick-cooking polenta
1 1/4 cups corn kernels, cut from 1-2 ears of corn
1 large shallot, diced fine (about 3 tablespoons)
1 jalapeño, seeds and membrane removed (about 2 tablespoons)
1/2 teaspoon cumin seeds, roughly smashed
3/4 teaspoon salt, plus extra for seasoning
1/4 teaspoon black pepper, plus extra for seasoning
3/4 cup full-fat Greek yogurt
3 tablespoons olive oil, plus extra for frying
3 eggs, separated
4 cups arugula
1 tablespoon lemon juice
1/2-1 cup cilantro leaves
1/4 cup sour cream

1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin, salt and pepper. Add yogurt, 1 1/2 tablespoons olive oil and 1 egg yolk (discard the other 2 yolks). Mix well with a fork.

2. In a separate bowl, beat egg whites to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.

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

4. Set a 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 longer, or until golden. Transfer to paper-lined tray. Yield about 16 cakes.

5. Toss arugula with cilantro. Add dressing and toss again. Season to taste. Serve corn cakes with a spoonful of sour cream alongside greens. If serving as an hors d'oeuvre, scatter cilantro over cakes before serving.

Dirty Martinis with Mezzetta Bleu Cheese olives made a great accompaniment. Yum!