Parmesan Basil Corn Cakes Recipes

PARMESAN-BASIL CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

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.

VENEZUELAN CORN CAKES: CACHAPAS

Steps:

• Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.

GARLIC-BUTTER PARMESAN CORN

Steps:

• Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. , Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.