Parmesan Basil Corn Cakes Recipes
FRESH CORN WITH LEMON-BASIL PARMESAN BUTTER
Your hot corn on the cob will most definitely win in the best-dressed category if you brush it with this lemon-basil butter and some grated Parmesan.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Brush corn with combined butter, basil and zest.
- Sprinkle with cheese.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 5 g, Protein 6 g
OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
- Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
- Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g
PARMESAN-BASIL CORN CAKES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
CORN & BASIL CAKES
A delicious way to use the fresh corn of summer - and fresh basil, too! This recipe was found online on Eating Well.
Provided by Katzen
Categories Lunch/Snacks
Time 30m
Yield 10 Cakes, 5 serving(s)
Number Of Ingredients 9
Steps:
- Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
- Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Nutrition Facts : Calories 207.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 88, Sodium 320.7, Carbohydrate 26.8, Fiber 3.5, Sugar 2.3, Protein 7.2
BASIL-PARMESAN CORN ON THE COB
Boost the summery goodness of corn on the cob with a blended butter flavored with chopped fresh basil and grated Parmesan.
Provided by My Food and Family
Categories Home
Time 5m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Mix butter, basil and cheese until blended.
- Spread onto corn.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 35 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 3 g, Protein 4 g
PARMESAN CORN ON THE COB
Make and share this Parmesan Corn on the Cob recipe from Food.com.
Provided by tazdevilfan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread corn evenly with butter.
- Sprinkle each with 1 tablespoons of the parmesan cheese.
- Serve each with a lime wedge to squeeze over the corn.
Nutrition Facts : Calories 157.9, Fat 8.6, SaturatedFat 4.9, Cholesterol 20.8, Sodium 150.1, Carbohydrate 18.3, Fiber 2.7, Sugar 3.1, Protein 5.4
CORN CAKES WITH PARMESAN CHEESE
Categories Cake Milk/Cream Side Fry Quick & Easy Parmesan Cornmeal Corn Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 11
Steps:
- Whisk yellow cornmeal, flour, baking soda, salt and black pepper in large bowl to blend. Stir in grated Parmesan cheese. Whisk buttermilk and eggs in medium bowl until well blended. Stir in thawed yellow corn and chopped green onions. Add buttermilk mixture to cornmeal mixture and whisk just until blended.
- Spray large nonstick skillet with vegetable oil spray; heat over medium heat. Working in batches and removing skillet from heat and spraying with vegetable oil spray before each batch, drop batter into skillet by scant 1/4 cupfuls. Cook until corn cakes are golden brown, about 1 1/2 minutes per side. Serve corn cakes warm.
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