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
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.