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.

READER'S COMMENT:

"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. "

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24 Reviews for Corn & Basil Cakes

07/02/2010

Anonymous

Love these. So easy to make. I made them tonight and am happy to know they reheat well in the toaster.

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07/01/2010

Anonymous

My sister made these on Tuesday. She used less basil than called for. Still chock full of flavor and bursting with "summertime." We devoured them over two meals the same day (they reheated perfectly in the toaster oven) and she's going to make a double batch tomorrow. Absolutely a keeper.

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06/21/2010

Anonymous

I made these to go along with grilled chicken and fresh steamed broccoli. The recipe was a snap and actually fun to make. The corn and basil cakes were a nice break from the usual. My husband raved about them, I'll be lucky to have some left to take to work tomorrow!

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06/21/2010

jupett

These are delightful and bursting with summertime goodness. And easy! I made these to accompany a grilled steak marinated in a balsamic and cherry marinade (receipe also from Eating Well) for a Father's Day dinner. Lovely and easy.

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