Basil & Corn Cakes with Tomato Avocado Salsa

These Basil & Corn Cakes with Tomato Avocado Salsa are the perfect summer appetizer!  They’re easy to make and are SO delicious!
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With summer here I’ve lost a bit of my blogging mojo.
Putting together blog posts with kids fighting and screaming in the background is not the easiest thing in the world to do.  Not to mention, it’s hard to cook with the heat and spending so much time at the beach and out of the house.

But recently we had some friends over for a BBQ, and it was the perfect time to try out a new recipe!
And the perfect excuse for a blog post…funny how when you’re a blogger, 
you see everything as a potential blog post, hahaha  😉

Basil & Corn Cakes with Tomato Avocado Salsa

 

I had originally seen the recipe for these corn cakes by Ezra Pound Cake on Pinterest, and I just knew they would be so good!  You know how sometimes you see a recipe and you just know?!
Well they didn’t disappoint, and we will definitely be having them again.
They are easy to make and taste so delicious!

 

I served them with my fresh salsa recipe and shish kebabs!
Dinner was gooooood!

Whisk

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*Make the salsa first so it has time to rest to let the flavours combine.
CornCakes2A
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Tomato Avocado Salsa Basil & Corn Cakes

Ingredients

  • 6 medium sized tomatoes
  • 1 ripe mango
  • 1 or 2 ripe avocados
  • 1 pepper yellow or orange for colour interest
  • 2 tbsp chopped green onion
  • 1 clove garlic
  • 1/4 cup chopped basil
  • handful chopped cilantro
  • juice from 1-2 limes depending on your tastes
  • 1 - 2 tbsp olive oil depending on how much lime juice you use
  • salt & pepper to taste
  • 2 1/2 cups cooked corn kernels I just used 2 - 19oz cans of whole kernel corn
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • salt & pepper to taste
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh basil
  • 2 eggs
  • 2 tbsp buttermilk
  • 2 tbsp melted butter
  • canola oil for frying

Instructions

  1. Combine all ingredients.
  2. Let rest for about an hour to let the flavours combine.
  3. You can make these ahead of time and keep them warm in your oven before serving time. So preheat your oven to 200 degrees.
  4. In a food processor pulse 2 cups of the corn (keep the other 1/2 cup aside), until it is slightly pureed but still chunky. When done, put the pureed corn into a bowl with the 1/2 cup whole corn kernels and mix.
  5. In another bowl, whisk together the eggs, buttermilk and melted butter. Mix in the corn, onion and basil.
  6. In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and pepper.
  7. Then add the wet mix to the flour mix, and stir until just combined.
  8. In a frying pan over medium-high heat, add some canola oil for frying - just enough to cover the bottom of the pan - you don't need much.
  9. Add the batter 1 heaping tbsp at a time, and cook each side 1-2 minutes, until they are golden brown. It is best to not crowd the pan, so only make 4-5 at a time.
  10. When they are done, transfer them to the oven to keep warm.

 

Basil & Corn Cakes with Tomato Avocado Salsa

 

These corn cakes were really, really delicious.  Savoury and sweet at the same time!
They would be perfect served with any type of BBQ meat, or just on their own!
Definitely worth the effort!  And even the kids liked them – score!
 
Have a delicious day!
 
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16 Comments

  • Reply Ali Richardson July 16, 2012 at 4:56 PM

    Yum!!!
    And I feel the same way about Summer. We’re either go go go, or we’re at home killing each other :/

  • Reply Amber - Binkertation July 16, 2012 at 7:36 PM

    I used to make corn cakes all the time. Thanks for reminding me how much I love them and giving me a new recipe to try – basil sounds like a great addition and I have a ton in my garden!!

    And yeah, I totally see everything as a blog post… my husband laughs when I take photos of our dinner!

  • Reply Our Pinteresting Family July 16, 2012 at 8:28 PM

    These look amazing!! Megan

  • Reply blessyourmess July 16, 2012 at 9:28 PM

    Yum! Thanks for posting – I pinned this recipe! I have most of the fresh ingredients in my garden!!

  • Reply hardydanielle July 17, 2012 at 1:10 AM

    Oh how yummy! The perfect dinner for a summer night in my opinion 🙂

  • Reply Not Your Ordinary Agent July 20, 2012 at 7:11 PM

    These look fantastic!! I love the extra color with the tomatoes and avocado! Please link up to Foodie Friday

  • Reply burlap+blue July 21, 2012 at 11:51 PM

    These look delicious! Thanks for sharing!

  • Reply Miriam@BeBookBound July 22, 2012 at 12:23 AM

    Oh my gosh, I am totally making these! A perfect summer recipe for sure. I even have all the ingredients on hand- it’s a miracle! Thanks so much!!!

  • Reply Carole July 24, 2012 at 7:34 PM

    Yum, super photos. Great post. I found you via the Tuesday Talent Show from Chef in Training
    I have linked a pizza I did with leftover roast chicken. Have a good week.

  • Reply Michelle August 4, 2012 at 12:29 AM

    Yum. These look amazing! I found you through eighteen25’s recipe link up 🙂 I am going to the farmers market to get the ingredients tomorrow morning!

  • Reply 20 Summer BBQ Food Ideas! June 29, 2013 at 8:01 PM

    […] Basil Corn Cakes with Tomato Avocado Salsa […]

  • Reply Sharon O Johnson September 1, 2013 at 10:23 AM

    Sounds delish! Can’t wait to try both recipes. If you’re in a hurry you can just buy ready made polenta and slice & fry it and serve it with the salsa.

  • Reply Sauteed Green Beans with Basil & Fresh Tomatoes - A Pretty Life In The Suburbs June 27, 2014 at 11:38 AM

    […] If you’re looking for more veggie inspiration try these delicious recipes: Broccoli Craisin Salad, Black Bean & Corn Salad, Veggie Dip Shooters, Five Bean Salad, Lemon Dill Marinated Veggies, Roasted Cauliflower Poppers, Zucchini & Tomato Skillet, Basil & Corn Cakes with Tomato Avocado Salsa […]

  • Reply Kristie June 29, 2015 at 5:31 PM

    Recipe sounds delicious. How many servings does it make?

    • Reply Jo-Anna@APrettyLife June 29, 2015 at 8:42 PM

      Hi Kristie! This makes about 12 cakes, so roughly 6 – 8 servings…enjoy!

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