I pinned these corn cakes from Annie’s Eats a long time ago and have been excited to make them ever since. A few weeks ago, corn was on sale, 6 ears for a dollar, and it seemed like the perfect time to try them. They were quite tasty, though a little on the greasy side (maybe I’m just not good at frying things?) and reheated well for lunch the next day. I made some quick guacamole to top them by mashing up a few avocados with some fresh salsa. Delicious!
3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying
Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.
Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter.