Summer Corn Cakes

Name: Summer Corn Cakes
Ingredients: For the cakes:; 2 cups corn kernels, divided in half (from about 3 ears); 2 tablespoons butter, plus more for cooking; 1/2 cup buttermilk; 1/2 cup red onion, finely diced; 1/2 cup basil chiffonade, plus more for garnish; 3/4 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt and pepper; For the topping:; 2 heirloom tomatoes, diced; 1/2 cup corn kernels; 2 tablespoons olive oil; Salt and pepper; Eggs, poached or fried or left off if you're lazy

17 ingredients

6 steps

Ingredients

For the cakes:
2 cups corn kernels, divided in half (from about 3 ears)
2 tablespoons butter, plus more for cooking
1/2 cup buttermilk
1/2 cup red onion, finely diced
1/2 cup basil chiffonade, plus more for garnish
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt and pepper
For the topping:
2 heirloom tomatoes, diced
1/2 cup corn kernels
2 tablespoons olive oil
Salt and pepper
Eggs, poached or fried or left off if you're lazy

Directions

1

In a blender, puree half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil.
2

In a separate bowl, thoroughly combine all of the dry ingredients.
3

Add wet ingredients to the dry, and mix until just combined.
4

In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you'd like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.
5

For the topping, combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes.
6

Top each cake with an egg, salt, and pepper, and garnish with basil.