Y’all know that we love waffles and pancakes here at the Table (see here, here, here, here, and here). We also clearly love corn, cause we’ve been on an unintentional corn kick the last couple of weeks (see here and here). This week, I’m bringing out two loves together in Basil Corn Cakes with Tomato Topping.
These savory pancakes are a nice summer side dish, but could also stand on their own as a vegetarian main course. They’re a lovely way to show off the fresh tomatoes and corn that are flooding the farmer’s markets right now. (Anyone else drowning in tomatoes?) The base of the recipe came from here, but (not surprisingly) I made a few changes and added the tangy tomato topping to brighten it up.
- 1/3 cup + 2 tbs. chopped basil, divided
- 1 tomato, chopped
- 1 small clove garlic, chopped
- 1 tsp. lime juice
- 1/2 cup wheat flour
- 1/2 cup milk
- 2 eggs
- 1/2 tsp. baking powder
- 1/2 tsp salt
- 2 cups fresh corn kernels, cut off of the cob
- 1/3 cup shredded cheese, smoked gouda or gruyere
- In a small bowl, mix together 2 tbs. of the basil with the tomato, garlic, and lime juice. Set aside.
- Preheat a griddle or large skillet over medium heat.
- In a medium-sized bowl, whisk together the flour, milk, eggs, baking powder, and salt. Stir in the corn, cheese, and remaining basil.
- Add a splash of olive oil to the griddle and swirl it around, then add the corn batter in 1/8 cup dollops (or larger, if you want bigger corn cakes). Cook until the bottoms of the cakes are light brown, about a minute and a half, then flip them over and cook the other side.
- Top the corn cakes with the tomato mixture to serve. Enjoy!