Summer Corn cakes

3		EARS CORN,s SHUCKED
1  cup		ALL-PURPOSE FLOUR
1/2  cup		CORNMEAL (IF YOU CAN ONLY FIND CORNMEAL MIX, SKIP THE BAKING POWDER.)
1/4  cup		DICED RED ONION
2  tablespoons		THINLY SLICED FRESH BASIL
1  teaspoon		BAKING POWDER
1/2  teaspoon		BAKING SODA
1  teaspoon		SEA SALT AND FRESHLY GROUND BLACK PEPPER
2		LARGE EGGS, LIGHTLY BEATENs
2  tablespoons		WELL-SHAKEN BUTTERMILK
2  tablespoons		UNSALTED BUTTER, MELTED
1  teaspoon		CANOLA OIL, FOR FRYING

Tip: For nutritional information on all the ingredients in Summer Corn cakes just click on each ingredient name. Then adjust the serving size for any Summer Corn cakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.