Summer Corn Cakes

• For the cakes:
• 2 cups corn kernels, divided in half (from about 3 ears)
• 2 tablespoons butter, plus more for cooking
• 1/2 cup buttermilk
• 1/2 cup red onion, finely diced
• 1/2 cup basil chiffonade, plus more for garnish
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt and pepper
• For the topping:
• 2 heirloom tomatoes, diced
• 1/2 cup corn kernels
• 2 tablespoons olive oil
• Salt and pepper
• Eggs, poached or fried or left off if you're lazy

1. In a blender, puree half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil.
2. In a separate bowl, thoroughly combine all of the dry ingredients.
3. Add wet ingredients to the dry, and mix until just combined.
4. In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you'd like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.
5. For the topping, combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes.
6. Top each cake with an egg, salt, and pepper, and garnish with basil.

corn kernels, butter, buttermilk, red onion, basil chiffonade, flour, cornmeal, baking powder, baking soda, salt, tomatoes, corn kernels, olive oil, salt, eggs

Taken from food52.com/recipes/23277-summer-corn-cakes (may not work)