Corn and Basil Cakes



If you look up “summer” in a dictionary, you might just see a picture of these Corn and Basil Cakes! They have to be one of my favorite summer treats! With fresh sweet corn more and more abundant at local grocers and soon overflowing at the farmer’s markets, this is a very timely recipe. While it’s fabulous roasted, grilled or steamed, this combination of basil, corn, eggs, milk and flour is certainly a quintessential summer delight.


Corn and Basil Cakes are super simple and come together quickly, taking just twenty minutes from start to finish. I love that fact that it serves not only as a vegetable but also as a starch and it’s the perfect accompaniment for any grilled meat.  It also makes a fantastic, unique appetizer when prepared in miniature, stacked and then drizzled with Sweet Basil Vinaigrette – yum! 



Corn and Basil Cakes

MY OTHER RECIPES


½ cup all-purpose flour
½ cup milk (I used 2%)
2 large eggs
2 Tablespoons canola oil, divided
½ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 cups fresh corn kernels (about 3-4 large ears) 
½ cup chopped basil
1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2. Brush a nonstick skillet lightly with remaining oil; heat over medium heat until hot. Cook
2-3 cakes at a time, using a scant 1/4 cup batter for each (1 tablespoon for appetizer size cakes). Pour the batter onto the skillet in small mounds, if thick pat with the back of a spoon. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with remaining oil and batter. Reduce the heat as necessary to prevent burning.
Recipe Adapted from Eating Well Magazine



4 thoughts on “Corn and Basil Cakes”

  • Carol, Thanks so much for the encouragement! I needed that today and the Lord used you! You need to try this sweet recipe and use a bit of your basil vinaigrette to drizzle! I tried freezing the basil dressing last summer for a cold winter day and it did work! I served it over Christmas and it was like a “breath of summer” – fun!

  • I am now a blog comment subscriber! My family agrees my cooking has moved to an all new high. I haven’t consulted cookbooks since your blog came out and I have passed it on to others.
    Our favorite so far is the summer corn and marinated beef salad. The dressing is so delicious that I had to go out and buy 2 more pots of basil to make enough batches for the ‘fam’. Congratulations, Chris. This site is a ‘blessing’.
    Carol R.

  • Thanks, Paula – the chicken is a crazy good recipe that I will post on Thursday. It is probably one of the strangest recipes I make but incredibly good!

  • Perfect timing. My basil is going a little bit crazy.

    And the meat–have you already published that recipe? I might have missed it. Looks so good!

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