Sunday, May 8, 2011

Basil Corn Cakes

Don't tell me we are not near summer....If I can make my Basil Corn Cakes out on the grill, then we must be getting close to summer.  I love these things.  Found this recipe last summer in my Eating Well Magazine, and it's become one of our favorites.  Often make a sauce to go with it; either chipotle peppers mixed in mayonnaise or wasabi mayonnaise.  Have even used miso sauce.  Here is the recipe:
Corn & Basil Cakes
From EatingWell:  July/August 2010
Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.
Makes 5 servings, 2 cakes each 
Total Time: 30 minutes
  • 1/2 cup white whole-wheat flour or all-purpose flour
  • 1/2 cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
  • 1/2 cup chopped fresh basil
  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  2. 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. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Per serving : 180 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 86 mg Cholesterol; 21 g Carbohydrates; 7 g Protein; 2 g Fiber; 329 mg Sodium; 250 mg Potassium
Tips & Notes
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores.
  • Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

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