Corn and Basil Cakes
Enjoying the crisp freshness of corn on the cob is one of my favorite things about summer, but creatively utilizing the same corn to make something delicious and seemingly gourmet (but so easy!) is always a winner in my book. Enjoy these with just a drizzle of your favorite Raimondo Winery Olive Oil or Balsamic Vinegar, and prepare to be amazed.
Serves 8-12, depending on size of cake
1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
2 tablespoons Raimondo Winery Tarragon Olive Oil (or perhaps, Raimondo Winery Basil!)
1/2 teaspoon baking powder
1/2 teaspoon Seasonello salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears)
1/2 cup chopped fresh basil
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Brush a nonstick skillet lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. 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 remaining oil and batter, making 8-12 cakes total. Reduce the heat as necessary to prevent burning. Drizzle with Raimondo Winery Black Truffle Oil for a touch of decadence!
Recommended Wine Pairing: