PARMESAN-BASIL CORN CAKES
Steps:
- Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor, then transfer to a bowl. Mix in the remaining corn, 1/4 cup each flour, grated Parmesan and chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.
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SK SABIR GAmer
[email protected]Meh.
mohamed padran
[email protected]I'm not sure what I did wrong, but my corn cakes turned out dry and crumbly. Maybe I didn't use enough milk?
sm Jikajak music
[email protected]These corn cakes are so easy to make and they're always a crowd-pleaser. I love serving them with a dollop of sour cream and salsa.
Korede bello
[email protected]I made these corn cakes for a potluck and they were a huge hit. Everyone raved about how delicious they were.
Angela Knoblock
[email protected]These corn cakes are the perfect way to use up leftover corn. They're also a great way to get your kids to eat their vegetables.
ashwin kumar
[email protected]I'm not a big fan of corn cakes, but I tried these and was pleasantly surprised. They're really good!
Bahru Kemal
[email protected]These corn cakes are so light and fluffy. I love the crispy edges and the creamy interior.
Itx Jahan
[email protected]Delicious! I added a little bit of chopped red bell pepper to the batter and it gave them a nice pop of color and flavor.
Linda Gomez
[email protected]I've made these corn cakes several times now and they always turn out great. They're a perfect side dish for summer cookouts.
Aiden wisdom
[email protected]These corn cakes were a hit at my last brunch party! They were so easy to make and everyone loved the flavor combination of the Parmesan, basil, and corn.