Corn and Basil Cakes

Almost the weekend! Ole! Michael and I are headed down near Atlanta this weekend for a wedding. And it's finally getting cool, so I think it's gonna be beautiful. Another bonus is that this is Michael's last full week of work before he starts part-time. That means he gets to have the week nights and weekends free of work, which is super. 

So anyways, these little guys are a real treat! We've actually even made them twice, which is a super rarity in the Chef Fresco kitchen. The corn and basil combination works really well to make quite the unique fritter. They're pretty easy to throw together too and would be great for a side at brunch. Modified from Eating Well.

Ingredients

• 2 ears corn (or you can use 2 cups frozen corn)
• 1/2 cup white whole-wheat flour or all-purpose flour
• 1/2 cup skim milk
• 2 large eggs
• 2 tablespoons canola oil, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup chopped fresh basil

Directions

1. Fill a medium saucepan half-way with water. Bring to a boil and add corn. Cook 8-10 minutes, until done.
   
2. Meanwhile, whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
3. 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.
   
4. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.