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Corn & Basil Cakes

July/August 2010

Your rating: None Average: 4.1 (130 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 Recipe

28 Reviews for Corn & Basil Cakes

06/15/2014

I was very surprised at the flavor! I used frozen corn kernels and it was great. Did not thaw just put them in. Next time I will some paprika for a little color and Cayenne pepper for some heat!

Comments
09/08/2013
Anonymous
Stretch your meal!

I had some fresh basil and didn't know what to do. I had stewed some tomatoes, red peppers, onion and added elbow pasta and ground turkey to it. I made the Corn and Basil cakes to go with it and it was really pretty good. I would cut back on the basil because it was a little strong. My husband put hot sauce on the cakes and REALLY liked it.

Easy and flavorful. Husband liked it!
Comments
07/12/2013
So Yummy

I made this with boiled corn cut off the cob and cilantro. It was yummy. Also subbed applesauce for the oil and unsweetened almond milk for the milk and they were moist and perfect. Cooked them on the griddle with some olive oil spray. Entire family gobbled them up, especially my one year old. I think he ate three. Ended up with 8 cakes and used the 1/4 cup measure.

Easy
Comments
07/08/2013
Anonymous
Gluten free option

I substituted ground oats for the flour. My eating plan doesn't allow flour. I also used egg whites instead of whole eggs and sjmply beat the whites til they had soft peaks and folded them in after combining the dry ingredients & milk. I topped them with a sprinkle of chili powder & tbsp of salsa. Super Yummy!

Easy, affordable, delicious
First batch was a success!
Comments
09/16/2012
Anonymous
OK tasting, but needs more...something

We used basil from our garden, frozen corn, and all-purpose flour. Wheat flour might add more texture, so I will try that next time. Otherwise, I'm surprised at the consistently high ratings. They tasted fine--even a little sweet--but they needed more "oomph," in my opinion, with the texture and flavor seeming to only have one note each. So, taking cues from other reviewers, I'll likely try adding sundried tomatoes, a little garlic, or roasting the corn ahead of time. I can see where any of those would deepen and layer the flavoring more. It *is* a wonderfully easy recipe, and I'm excited about having it as a starting point, but perhaps my expectations were too high for the unaltered recipe.

Super-easy, savory, good starting point
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