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Corn & Basil Cakes
<p>Now that local corn and basil are both in season, it’s time for a family favorite. My daughter was celebrated by our friends and family at a lakeside vacation when she fixed these Corn & Basil Cakes as a side dish two summers ago. Credit for the recipe goes to Eating Well magazine. Susan W. July 2015</p>Source: Eating Well magazine, July-August 2010 (Entered by Susan Walker)
Serves: 4-6 as a side dish
Step by Step Instructions
- Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
- Brush a large nonstick skillet lightly with some canola oil; heat over medium heat until hot, but not smoking. (I actually use my black iron skillet, but that's because I use it for nearly everything I cook.)
- Cook 3 to 4 cakes at a time, using about 1/4 cup batter for each, making them about 2-3 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.
- Repeat with the remaining oil and batter, making 10-12 cakes total. Reduce the heat as necessary to prevent burning.
- Tip: To cut kernels from the cob, you could stand an ear of corn on one end and slice the kernels off with a sharp knife. But I learned from Virginia Willis's cookbook, "Bon Appetit Y'All," that it's easier to lay the ear of corn on its side and slice the kernels off one side, then three more sides to create a square ear. Then stand it on end and slice off the remaining edges. This way the kernels don't fall over the place. Also, take the back of the knife and scrape it against the ear to get all the good corn milk to add to the kernels.
- Per serving: 180 calories; 9 g fat ( 1 g sat , 5 g mono ); 86 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 329 mg sodium; 250 mg potassium.
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