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 Chicken Corn 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.
Fresh Corn and Basil Cakes
Ingredients
- 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
Directions
- 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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