Wednesdays Unplugged – Parmesan Basil Corn Cakes

“courage, dear heart” – C.S. Lewis

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


This was quite the week… Sharlene was showing a house last Friday when she tripped and fell on her back. She got a mild concussion (head hurts, slushy brain) but getting better. Also chipped off a bone in her right elbow which was operated on last Saturday. Helped a seller accept an offer on his house on Sunday. Came home from the hospital on Monday, her birthday! She has had a huge soft cast for 5 days. Gets the cast off tomorrow! Did it have to be the RIGHT arm! She’s grouchy, but feeling better every day.


We had some corn cobs in the fridge. It seemed the right time to try these corn cakes from Food Network Magazine.

corn cakes2

Parmesan Basil Corn Cakes

  • Kernels from 2 ears of corn
  • 1 egg
  • 1/4 cup of flour
  • grated Parmesan
  • chopped basil
  • 1 tablespoon of cornstarch
  • 1/2 teaspoon of salt
  • pepper

Cut kernels off 2 ears of corn. Pulse half the corn and egg in a food processor, then transfer to a bowl. Mix in the remaining corn, 1/4 cup of flour, grated Parmesan, chopped basil, and fresh ground pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.

Written By

I love connecting with people and exploring cities, buildings, and communities... which led me to degrees in architecture and city planning. Now working with Sharlene, my wife of more than 50 years, I get to put it all together to help people navigate housing alternatives.

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