Savory corn & basil cakes speak summer. They’re great as a side dish or the main attraction, and especially delicious when cooked on the grill.
Images updated July 2016
I love corn, especially during the summer when it’s fresh off the cob. Despite it’s bad rap, especially when it comes to high fructose corn syrup (which, for the record, is nutritionally equivalent to table sugar), corn is a good source of fiber and antioxidants including vitamin C, lutein, and zeaxanthin, and it provides the B vitamins folate and thiamin.
Fresh corn is a vegetable, but did you know that dried corn – including popcorn – is a whole grain?! Farm-fresh corn is at it’s peak from mid-August to mid-September, but depending on the climate, you may still find fresh, local corn until mid-October. In fact, corn is the Whole Grain Council’s October Grain of the Month.
My family and I enjoy farm-fresh corn throughout the summer and when the summer’s over I switch over to frozen corn so I can enjoy this nutritious and delicious veggie all year long. In addition to basic grilled corn on the cob, I make a variety of dishes including my Corn & Black Bean Quinoa Salad, Grilled Avocados Stuffed with Corn & Black Bean Salsa, Nectarine Corn Salsa, a classic Corn, Basil, and Tomato Salad, Corn Tortilla Soup, and these Corn & Basil Cakes.
These corn cakes were inspired by and adapted from this recipe at Eating Well, but I doctored them up a bit to add some more vegetables and flavor. And, to top it off, in the spirit of summer I grilled the cakes too. The end result was a Nutritioulicious recipe that has become a staple of our summer meal repertoire.
Although you can make these corn & basil cakes with frozen corn (which is just as nutritious as fresh), grab some ears while they’re still in season and make a batch before the summer feeling is completely gone!
Are you a corn lover?
Do you have a favorite corn recipe?