I made these with roasted corn (just grilled on the George Foreman and cut off the cob) and purple basil, with a little sour cream on the side. So good, and super easy.
Corn & Basil Cakes
From EatingWell: July/August 2010
Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.
28 Reviews for Corn & Basil Cakes
Very good! Basil and corn compliment each other nicely. I used just plain whole wheat flour and it turned out great.
This is a FANTASTIC recipe. We've made it a few times in the last few weeks - adding sundried tomatoes each time. We made it for our vegan friends and substituted the milk for rice milk - still wonderful. We served each with a dollop of sour cream (not for the vegans of course) and prepared it the same night we made the Pecan encrusted Chicken from Eating Well also - perfect summer dinner! We WILL be making these many, many more times.
Finally had a chance to try these last week and all enjoyed them very much. I can see that the recipe would lend itself to many variations (cilantro to go w/ a southwestern meal, perhaps?). Since someone asked, I ended up with 12 cakes, so I guess mine were a little undersized. The leftovers were just as good reheated. I wonder how well they would freeze? I served them as a side dish. Next time, I am thinking of serving them with EW Flank Steak with Coffee-Peppercorn marinade, or grilled salmon.
My basil was a little scorched so I added a teaspoon or so of pesto with the fresh basil - amazing! We served these with sliced garden tomatoes and grilled steak, but I cant wait to serve them for breakfast with some bacon and eggs on top!