Corn and Basil Cakes

Almost the weekend! Ole! Michael and I are headed down near Atlanta this weekend for a wedding. And it's finally getting cool, so I think it's gonna be beautiful. Another bonus is that this is Michael's last full week of work before he starts part-time. That means he gets to have the week nights and weekends free of work, which is super. 

So anyways, these little guys are a real treat! We've actually even made them twice, which is a super rarity in the Chef Fresco kitchen. The corn and basil combination works really well to make quite the unique fritter. They're pretty easy to throw together too and would be great for a side at brunch. Modified from Eating Well.


  • 2 ears corn (or you can use 2 cups frozen corn)
  • 1/2 cup white whole-wheat flour or all-purpose flour
  • 1/2 cup skim milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh basil


  1. Fill a medium saucepan half-way with water. Bring to a boil and add corn. Cook 8-10 minutes, until done.
  2. Meanwhile, whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  3. 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.
  4. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.


Delicious Dishings said...

These look so tasty. I wish there was still good corn around here. I'm going to keep it in mind for next summer, for sure!

♥peachkins♥ said...

Happy Weekend to you guys!

Ana said...

Ohhhh!!!! Me gustan!!! ideales para aperitivos...

Un saludo!!!

Ivy said...

I've never seen any pancakes with corn and must try them. Great for breakfast. I can imagine them with some honey on top.

Gloria Baker said...

Look really yummy and creative! x gloria

Conor @ Hold the Beef said...

Oh nice, these would be great with smoked salmon and a cream cheese/dill/lemon/caper sauce, I think! Or, you know, just eaten straight from the pan :D

Kerstin said...

These must be tasty if you made them twice! Basil and corn are so perfect together.

Unknown said...

definitely a fabulous way to enjoy corn... oh corn, how i miss you...

Leslie said...

Corn and Basil? Sounds like a wonderful flavor combination!

Erica said...

Wow- these look fantastic. I love a savory type pancake and corn is always delicious. Great great recipe. Good with some black beans on top!

grace said...

fresh corn, fresh basil, happy day. thank heavens i have a freezer full of ears (of the corn variety, of course, not human...)! :)

Sam Hoffer / My Carolina Kitchen said...

I make a corn fritter very similar to this, but I'm infatuated with the basil in it. It's an absolutely brilliant idea.

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