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Fresh Corn and Basil Cakes + VIDEO

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.

Fresh Corn and Basil Cakes

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.

Print Recipe

Fresh Corn and Basil Cakes

Recipe from: Cathy Pollak | Serves: 10 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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  5. 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?!)
    🙂

    Reply

  6. 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!!!

    Reply

  9. 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

    Reply

  21. 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!

    Reply

  26. 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.

    Reply

  37. 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.

    Reply

  41. 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.

    Reply

  42. 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!

    Reply

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