What could be better than fresh corn and sweet basil made into the perfect side dish for your next meal. These Corn and Basil Cakes will have you wishing you doubled the recipe.
If you are anything like me, you can’t get enough of the sweet corn and basil available at the Farmer’s Markets right now. I always buy too much, (I can’t help myself), which means I make a lot of these Corn and Basil Cakes to use it all up.
This is an incredibly thoughtful way to use up what you might have left over. These savory Corn-and-Basil Pancakes served as a side dish with the Best Grilled Chicken or grilled steak are so good. You won’t be able to stop eating them.
They are packed full of corn and the basil gives it a sweet, fresh flavor. Don’t leave these out of your summer line-up…they are so easy to make!
Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.
Stir in corn and basil.
Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. 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, making ten cakes total. Reduce the heat as necessary to prevent burning.
Slather the top with a little butter and just….OMG.
There are so many amazing things to make with fresh and basil, whether you use them together or not. This Fresh Corn and Chicken Chowder has always been a favorite. And when it’s party time, I love serving these Caprese Salad Kebabs with Spinach-Basil Pesto. Have you had basil in your dessert? It’s time you tried it with this Nectarine and Basil Shortbread Tart. I also love the sound of this Corn on the Cob with Lemon-Basil Pesto. And who could resist these Fresh Corn Muffins with Basil? And with my next plethora of corn and basil I am going to make a Corn and Basil Tart as well as Shrimp with Corn and Basil. They all sound delicious.
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Fresh Corn and Basil Cakes
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 large eggs
- 2 Tablespoons canola oil, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups fresh corn kernels (about 2 large ears) or frozen (thawed)
- 1/2 cup chopped basil
- Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
- Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. 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, making ten cakes total. Reduce the heat as necessary to prevent burning.
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The Duo Dishes says
Sweet summer corn is totally at its best right now. It’s hard to resist when there are so many ways to eat it. It pairs awesomely with tarragon too!
Tiffiny Felix says
YUM! I would never have thought to do something like this with corn for a side dish…I can’t wait for our farmer’s market to get some corn! 🙂
Interesting, definitely something I would like to try. I wish I had access to a good farmers market around here, the one I used to go to is no more.
bellini valli says
You have corn at your farmer’s market now….you lucky dog you:D I can’t wait!!!
Sounds so delicious!
Came from SU because of the yummy looking photo.
Hope to get some sweet corn when I’m in my new destination next week – thanks for the recipe (mh, and what do I eat NOW?!)
This sounds and looks delicious. This year I began growning some of my own herbs and have been looking for recipes to use them in. I can’t wait to make these. Thanks for posting this!!!
Wow how creative, I never would have thought to do this. They sound fabulous 🙂
corn cakes must be my favorite snack…to combine it with basil makes this treat even more delicious. Mouthwatering pictures!
Barbie with a T says
Just my cup of tea! I have plenty of fresh basil and fresh corn. This is a very unique way to serve up a side dish. Thanks! Of course, my husband will ask “where’s the syrup?” lol
OMG is right. i have a bad addiction to corn relish, so i would slather these bad boys in it. nice.
Beautiful! I love everything about these little beauties.
Love corn but my hubs is nota big fan =( this looks awesome!
Miss Candiquik says
WOW! These will satisfy and replace my potato pancake craving – Will top w/ sour cream, and maybe hot sauce, cause I put it on everything 😉 THANKS!!!
Sarah at http://blog.candiquik.com
Miss Candiquik says
QUICK Q for ya – I know you clarified that the corn is thawed – but I just wanted to make sure that you didn’t boil or pre cook it at all, is this right!?
Noble Pig says
Well I used fresh corn but the recipe did indicate you could use frozen thawed but I wouldn’t precook it.
Lena in VT says
We made these for lunch and they are absolutely fantastic!!
Blond Duck says
I love sweet corn! Ben will adore this!
Rachel the SdOC says
I love all of the fun things you can do with summer corn. These are a must-try.
What an interesting way to use up some of the delicious fresh corn!! Jersey corn will be around soon, I’ll have to remember this recipe just for that!!
I just discovered this website yesterday, and I’ve already gone through every page of your archives. I bookmarked 154 recipes along the way. This one is one of the first I’m going to try! Thanks for the awesome site!
I’m with you–I can’t enough of fresh, summer corn. This looks like a fantastic way to use it!
Stacey Snacks says
What are the chances of posting the same recipe?
I have corn fritters w/ avocado mash on my blog today!
WEIRD! Great minds think alike!
a lovely being says
wow, these look delicious! I’m sitting at my desk, stomach grumbling, wishing I could run home and makes these. delish!
this looks sooo good!
Robin O. says
Made these this evening and topped them with spring greens lightly dressed with extra virgin olive oil, fresh lemon juice, coarse salt and cracked pepper served along side a grilled rib eye. OMG!!!!! YUMYUMYUM!!! These were so good and easy to make. Thank you so much for the recipe and the inspiration.
Jenn AKA The Leftover Queen says
Oh yummy! These look so perfect!
Wow, never thought of that, my Basil plant is out of control and it is corn season! I am trying this soon!
holy cow! there is tomorrow’s dinner!
Sounds amazing! I love fresh corn in the summer! You should try my favorite fresh corn salad, it’s packed with fresh basil!
PS… LOVE your blog! It inspired me to start one of my own. Looking at beautiful food blogs with pictures like yours has made me realise the importance if upgrading to a good camera. That’s next on my wish list!
Thanks for the inspiration!
Liz C. says
I just bought 12 ears of corn for $1.00 and roasted it all on the grill, then put it up in the freezer. I knew there was a reason I did this…
Amazingly good. I added chopped beet greens from the garden to the batter, and they blended in well with the basil.
Wow, these look fantastic! I will definitely try these!
The Teacher Cooks says
Thanks for the recipe. I have the corn and basil right now. It will be for dinner tonight. Yum.
tom tall clover farm says
You are on a run; this is another great recipe. I love Korean scallion pancakes and now I have a new option. Thanks!
I just made some with corn from the farmer’s market and home grown basil.
Garlic butter on top makes it phenomenal!
These were great! I remember my mom
making corn fritters, but the fresh corn
and basil really gave them wonderful flavor. Served them with grilled trout and gazpacho! mmmmmmm…..good.
Cathy – you’re 100% correct. Definitely OMG delish. We made them last night for dinner and holy cow wow! Thanks so much for the inspiration.
Wow, this recipe is truly unique and looks amazing. I am going to give this a try and hopefully it comes out looking like this.
Cathy Cullen says
Wow. this was awesome. my husband and friend Doug loved them. I served for lunch as a main dish with a salad and fruit on the side.
Cathy – I love your site. I don’t drink wine (or anything alcohol, but your recipes are amazing. please keep posting when you get the chance.
These were amazing. Put them in the bottom of a bowl and served potato soup over the top…. delicious. So many things you can do with them. Highly recommend them!
This recipe was delicious and easy! The next time I make it I may add a bit of shredded Quesso.
These are sooo good. You may want to double the recipe,I’m glad I did.
Making more for the second time this week. Enjoy!!!!
Glad you liked them.