INGREDIENTS

• 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

YOGURT

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

GARNISHES

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

Instructions

• 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.