"Khan" Cakes (aka Corn Cakes)

In preparation for the upcoming release of Star Trek: Into Darkness, some friends and I decided to have a Star Trek sleepover this weekend.  In case you were wondering, the answer is No, you can never be too old for a sleepover.  In honor of the occasion, we donned our finest Vulcan ears and indulged in some Star Trek-themed eatin's.

My cousin whipped up some delicious "Khan" Cakes for the occasion and since I'm still rolling with a spring veggie theme, I asked if she'd mind if I shared the recipe with you all and I grabbed some off-the-cuff photos.

For those who are not dedicated Trekkies, but fans of Earth-grown corn, I think you'll enjoy these just the same.  The sweet taste of the grilled corn goes really well with the fresh basil.  Not a combo I've tried before but now I'm hooked.

"Khan" Cakes
(aka Corn Cakes)

3 ears fresh grilled corn
1 (6 oz) pkg buttermilk cornbread mix
2/3 cup water
1/4 cup fresh basil, chopped

Husk your ears of corn and wrap them each in aluminum foil with a dab of butter.  Cook them on a grill over medium-high heat for 10 minutes, turning every 2 minutes for even cooking.

Remove from grill and unwrap from foil.  Let them sit for a minute to cool while you prepare the batter.

In a medium size bowl, combine the cornbread mix and water until smooth.  Fold in the fresh basil, then set aside.

With a knife, cut away the kernels from the ears of corn and add to the batter mix.

 

Pour about a 1/4 cup of batter for each corn cake onto a hot, lightly greased griddle.  You want to set your griddle on medium-high for this.

Cook the corn cakes for 3-4 minute per side, or until the top bubbles up and the edges look cooked.
 

Remove when both sides are golden brown.  Ready to eat!

NOTES

If you don't have a grill, you can boil the corn, but I would recommend grilling if you can.

Boiling corn will actually leach some of the flavor from the veggie and you don't want to miss out on the sweet grilled taste of the corn.  A better alternative would be to microwave the corn instead.  Just wrap the corn in some waxed paper and cook on high for about 2-3 minutes.

Want to send a shout out to Dana and Mike for being excellent Federation hosts and to Jen for coming up with the recipe to share!  Eat Long and Prosper, my friends.