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

http://www.eatingwell.com/recipes/corn_basil_cakes.html

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

Ingredients

• 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

Preparation

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.

Nutrition

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.