Isn't it great when you see something unique in the food department - something that you wouldn't have thought of trying before? We have Noble Pig to thank for last night's dinner inspiration. As soon as I saw these Corn and Basil Cakes on her blog I just had to put them on the list to give them a try.
Originally from Eating Well Magazine, these corny bites make great use of the basil that's still going ballistic in our container garden right now. A cross between a fritter and a pancake, they're certainly unusual and of course I had to make mine a tad different by adding sun dried tomatoes, minced onion and garlic too. I'm not sure there's much that comes out of our kitchen that doesn't have garlic in it or hot pepper flakes for that matter!
Both savory and sweet - talk about an explosion of flavor. Trust me, you make 'em once and it's just not enough! You'll see what I mean when you try 'em. I can picture these little corn cakes with a big pile of crispy bacon for brunch too, but I've gotta' tell you they were absolutely stellar served along side the big guy's rotisserie chicken. I mean any side dish that can even hold a candle to one of his chickens has GOT to be incredible! Now isn't that a sight to behold or what!
Corn and Basil Cakes
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
Dash of red pepper flakes (optional)
1/2 cup milk
1 Tablespoon oil
2 cups corn kernels (if using frozen corn, defrost before using)
1/2 chopped fresh basil
1/4 cup minced onion
1/4 cup chopped sun dried tomatoes
2 cloves garlic, minced
Combine dry ingredients in a bowl, whisking to combine. Whisk together milk, eggs and oil. Add to dry ingredients and whisk together until well combined. Fold in corn, basil, onion, sun dried tomatoes and garlic. Spray griddle or skillet with cooking spray and heat over medium high heat. Using a quarter cup of batter for each cake, cook 4 to 6 at a time, leaving space in between to make flipping them easier. Cook for approximately 2 minutes or until golden brown and the edges are dry, then flip and continue to cook for 2 to 3 minutes. Serve with butter or sour cream. Makes 12.