Saveur.com: Daily Fare: Sweet Miso Corn Cakes with Basil Parsley Pesto

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Sweet Miso Corn Cakes with Basil Parsley Pesto Jul 16th 2013, 13:00 Makes about 16 cakes 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 tsp 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 Tbs sweet white miso 1 Tbs unsalted butter, melted 1 cup buttermilk 2 eggs 3/4 cup fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels 2 scallions, thinly sliced Canola oil or vegetable spray for pan-frying INSTRUCTIONS 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. 2. 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. 3. 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. Please enable Javascript to watch this video

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