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Fresh Corn & Basil Griddle Cakes

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Fresh Corn  and Basil Griddle Cakes
2011-06-15 Side Dish
5 91

Fresh corn and basil made into colorful and delicious griddle cakes make a great side dish to meats, poultry, or fish, or for vegetarian meals.

  • Servings: 12


1 cup Fresh Corn Kernels, about 2-3 ears of corn
¼ cup Heavy Cream
1 Egg
⅓ cup All Purpose Flour
½ tsp Baking Powder
¼ tsp Garlic Salt
dash Ground Black Pepper
½ cup Finely Chopped Fresh Basil Leaves
Butter, as needed for skillet


Using a sharp knife, remove the kernels from each ear of corn. Whisk together the cream and egg until well combined. Stir in flour, baking powder, salt, and pepper. Whisk together just until all of the wet and dry ingredients are incorporated;

fold in the corn and basil. Melt a half tablespoon of butter onto a hot griddle or skillet. Drop a heaping tablespoon of the batter onto the skillet. Cook over medium heat until golden, about 2 minutes on each side.

Repeat using more butter, as needed. They are best served hot off the griddle.

Helpful Tips:

Fresh basil adds a wonderul freshness to these corn cakes. They make a wonderful addition to any barbeque or cookout. They won't last long.