- Servings: 12
|1 cup||Fresh Corn Kernels, about 2-3 ears of corn|
|¼ cup||Heavy Cream|
|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.
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.