These Basil & Corn Cakes with Tomato Avocado Salsa are the perfect summer appetizer (or light lunch)! They’re easy to make and are SO delicious!
Thank you for stopping by, I’m so happy you are here! Today I’m participating in the Seasonal Simplicity Summer Series hosted by my friend Krista of The Happy Housie. As part of this summer series, I have joined 6 friends to share some delicious summer recipes with you! Make sure to take a look at all the recipes at the bottom of this post. xo
These corn cakes are really, really tasty…savoury and sweet at the same time! They would be perfect served with any type of barbecued meat, or just on their own! Fresh, delicious and flavourful! I hope you try this recipe and love it! ~ Jo-Anna
A Delicious + Easy Summer Appetizer
If you’re looking for an appetizer to serve this summer, that’s a little different, that is fresh, flavourful and easy, these Basil & Corn Cakes with Tomato Avocado Salsa are it! Whenever I make these for friends and family, they get gobbled up so fast! Who doesn’t love to see that?!
Made with fresh summer ingredients
While you can make these Basil Corn Cakes any time of year, they are especially delicious in summer when made with fresh garden vegetables…summer corn, fresh basil, green onions, sun ripened tomatoes…it doesn’t get any better!
So good, you might want to double the batch!
These Corn Cakes are perfect for feeding a crowd, just double the batch (including the salsa). You can make the cakes, then keep them in a 200 degree F oven until you’re ready to serve the whole batch. Perfect for parties, backyard barbecues and nights on the patio with friends.
Corn Cake Recipe Tips & Tricks
- Salsa: Make the fresh salsa first so that it has time to rest.
- Corn: This recipe calls for 2 and 1/2 cups of cooked corn. You can use canned corn, leftover grilled corn on the cob, or cooked frozen kernels. Just make sure to set aside 1/2 cup (only use 2 cups in the food processor…the 1/2 cup gets added later). Refer to the image below to see what the corn should look like after processing.
- If you’re using canned corn. When I use the 341 mL cans of corn, I just use the whole thing…measure out 1/2 cup first, then puree the rest.
- Cooking the corn cakes: Make sure not to crowd the pan when you’re cooking the corn cakes. I like to use a large skillet and cook about 4 at a time (I put them in a 200 degree F oven, as I make them, so they can all be served at the same time (refer to the image above).
- Make Ahead Option: You can make these cakes ahead of time (an hour or so) and keep them warm in your oven before serving time. Keep them in a 200 degree F oven, until dinner. You can also make the batter a day ahead, and cook them later.
- Ingredient Option: If you like a little heat in your salsa you can add 1/2 a jalapeno pepper (cored, seeds removed, and minced).
- What about leftovers? Leftovers keep beautifully and taste delicious! Warm them up in the microwave or oven.
- Can I freeze these? Yes! Just store the cooked corn cakes in an air tight ziplock bag or container in the freezer for up to 3 months. Defrost, then rewarm in the oven.
For reference, here is what the 2 cups of corn should look like after it has been processed in the food processor…pureed yet chunky.
Here are the 3 bowls of ingredients, right before mixing everything together…a bowl of dry ingredients, a measuring cup of eggs, butter and buttermilk, and a bowl of the pureed corn, corn kernels, basil and green onion.
Recipe adapted from Ezra Poundcake
More Summer Recipes to Try!
Don’t stop here, make sure to check out these delicious summer recipes from my blogger friends! Just click on the links below the images to see their recipes.
PIN IT for later!
Have a delicious day!
Note: This recipe was originally published in 2012. I have since updated it with new images. Same great recipe, just better pictures!