This was a delicious recipe adapted from Eating Well. Adding the basil made for a nice fresh taste. They were very easy to make.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.
These Corn and Basil Cakes look so delicious! My Mom used to make a similar recipe, without the basil. I will give these a try. Thanks for the great recipe!
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