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Brunch Dinner Collection



  • 1 cup of fresh corn, cut off the cob (about 2 ears of corn)
  • 1/4 cup cornmeal
  • ¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili flakes
  • 2 Eggland’s Best® Eggs (large)
  • ½ cup buttermilk or whole fat plain yogurt
  • ¼ cup basil, cut with chiffonade method
  • ¼ cup oil, for cooking cakes


  • ½ cup plain yogurt
  • 1 tablespoon basil, chopped
  • Juice of ½ of a lime
  • Salt to taste


  • Crumbled queso fresco cheese
  • Chiffonade of fresh basil or micro basil
  • Avocado, diced


  • In a large bowl, whisk together all ingredients, corn through basil.
  • Over medium-high heat, heat up 1 tablespoon of oil or enough to cover the bottom of the pan.
  • Once oil is hot, place ¼-⅓ cup scoops of batter in the pan and flatten slightly. Cook about 2 minutes per side.
  • Meanwhile, stir together yogurt ingredients.
  • Serve cakes with queso fresco, fresh basil, avocado, and yogurt.
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