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Corn & Basil Cakes

July/August 2010

Your rating: None Average: 4.1 (137 votes)

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. "
Corn & Basil Cakes

28 Reviews for Corn & Basil Cakes

07/18/2010
Anonymous

These were sooo good. I served them to my elderly parents who were surprised that I was serving pancakes for dinner. Mom liked them with a dollop of low fat sour cream. Terrific and will make them again.

Comments
07/17/2010
Anonymous

These made a complete dinner for my family paired with a salad. A great way to use up an over-abundance of garden basil. I did add some garlic chives and onions to the recipe just because I had them in the house. Wish I had doubled the recipe!

Comments
07/11/2010
Anonymous

We love these cakes and recommend that they be made exactly as the recipe directs. We've served them as a main course, with side dishes of steamed snap peas and sliced tomato.

Comments
07/08/2010
Anonymous

This was amazing but I did make a couple of changes. I used 1 can of drained corn with 1 medium chopped onion and I added some finely chopped fresh garlic (about 1 tbsp). My picky family ate not only seconds but 4th's! I made some grilled salmon with lemon herb sauce and they went perfectly well with it.

Comments
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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