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Ingredients
- For the Pesto:
- 1 cup packed fresh basil leaves
- 1 cup packed fresh, flat leaf parsley leaves
- 2 cloves garlic
- 1 ⁄3 cup cashews
- 1 ⁄2 cup freshly grated Parmesan cheese
- 1 ⁄4 salt
- 1 ⁄2 cup olive oil
- For the Corn Cakes:
- 1 ⁄2 cup yellow cornmeal
- 1 ⁄2 cup flour
- 1 ⁄2 tsp. baking soda
- 1 ⁄4 tsp. baking powder
- 1 ⁄8 tsp. freshly ground black pepper
- 2 tbsp. sweet white miso
- 1 tbsp. unsalted butter, melted
- 1 cup buttermilk
- 2 eggs
- 3 ⁄4 cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
- 2 scallions, thinly sliced
- Canola oil or vegetable spray for pan-frying
Preparation
Step 1
Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste.
Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined.
Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1⁄4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto.