Recipes and Cooking Fresh Corn Cakes with Garden Relish Highlight the flavors of summer with these fresh corn cakes topped with a sweet pepper, basil, and corn homemade relish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 23, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 5 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 2 cup fresh corn kernels ½ cup chopped sweet onion 1 cup buttermilk 1 egg, lightly beaten ¾ cup quick-cooking polenta mix ½ cup all-purpose flour 1 ¼ teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt 1 recipe Garden Relish Small fresh basil leaves (optional) Garden Relish 1 large seeded and chopped red sweet pepper 1 ½ cup fresh corn kernels ½ cup chopped onion ¼ cup chopped basil 1 tablespoon olive oil salt and pepper Directions In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add corn and onion. Cook and stir about 5 minutes or until onion is just tender. Remove from heat; cool slightly. Place half of the corn mixture in a food processor. Cover and process until nearly smooth. Transfer to a large bowl. Stir in buttermilk and egg. In another bowl stir together the polenta mix, flour, baking powder, baking soda, and salt. Add the polenta mixture to the buttermilk mixture and stir just until combined. Stir in the remaining corn mixture. In a very large skillet heat remaining 1 tablespoon olive oil over medium heat. For each corn cake, pour about 1/4 cup batter into hot skillet; spread batter if necessary. Cook over medium heat about 2 minutes on each side or until golden brown. Add more oil to skillet as needed when frying remaining cakes. Spoon relish over corn cakes and, if desired, top with basil. Makes 6 (2-cake) servings Garden Relish In a bowl combine 1 large seeded and chopped red sweet pepper, 1-1/2 cups fresh corn kernels, 1/2 cup chopped onion, and 1/4 cup chopped basil. Stir in 1 tablespoon olive oil. Add salt and pepper to taste. Print Nutrition Facts (per serving) 352 Calories 9g Fat 61g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 352 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 37mg 12% Sodium 558mg 24% Total Carbohydrate 61g 22% Total Sugars 6g Protein 10g Vitamin C 33.7mg 168% Calcium 90.9mg 7% Iron 1.6mg 9% Potassium 375mg 8% Folate, total 76.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.