Corn Basil Cakes Recipes

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CORN & BASIL CAKES



Corn & Basil Cakes image

A delicious way to use the fresh corn of summer - and fresh basil, too! This recipe was found online on Eating Well.

Provided by Katzen

Categories     Lunch/Snacks

Time 30m

Yield 10 Cakes, 5 serving(s)

Number Of Ingredients 9

1/2 cup white whole wheat flour or 1/2 cup flour
1/2 cup milk
2 eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 cups corn, fresh or 2 cups corn, frozen
1/2 cup fresh basil, chopped

Steps:

  • 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 large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. 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 the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Nutrition Facts : Calories 207.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 88, Sodium 320.7, Carbohydrate 26.8, Fiber 3.5, Sugar 2.3, Protein 7.2

PARMESAN-BASIL CORN CAKES



Parmesan-Basil Corn Cakes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor, then transfer to a bowl. Mix in the remaining corn, 1/4 cup each flour, grated Parmesan and chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.

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