Basil Corn Griddle Cakes

I just couldn’t part with my week of Basil posts and had to add at least 1 more before I moved on to another amazing herb or veggie to feature! These small savory Basil Corn Griddle Cakes are full of veggies, herbs and spices! I took a pretty simply recipe and jazzed up with red onion, jalapeno, chili powder and garlic. They were a perfect accompaniment to a tomato, arugula, mozzarella salad. I used fresh corn in this recipe and roasted in a grill pan before shucking the corn kernels from the cob and making the griddle cakes. However, you can easily substitute frozen corn kernels as well. I added a dollop of sour cream to my cakes and my husband added hot sauce – both finished off the griddle cakes perfectly!

Basil Corn Griddle Cakes
  • ½ cup all-purpose flour
  • ½ cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups fresh corn kernels (about 2 large ears) or frozen
  • ½ cup chopped fresh basil
  • ½ cup minced red onion
  • 1 jalapeno minced (seeds and veins removed)
  • 2 garlic cloves, minced
  • ¼ teaspoon chili powder
  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn, basil, red onion, garlic and chili powder.
  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 3 cakes at a time, using about ¼ 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.