Sweet Miso Corn Cakes With Basil Parsley Pesto

The addition of sweet white miso updates a traditional corn cake recipe, perfectly balanced by a zesty topping of pesto.

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.

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