Perfect For SUMMER CORN CAKES

Ingredients

• 1 cup of fresh corn, cut off the cob (about 2 ears of corn)
• 1/4 cup cornmeal
• ¼ cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon chili flakes
• 2 Eggland’s Best® Eggs (large)
• ½ cup buttermilk or whole fat plain yogurt
• ¼ cup basil, cut with chiffonade method
• ¼ cup oil, for cooking cakes
• ½ cup plain yogurt
• 1 tablespoon basil, chopped
• Juice of ½ of a lime
• Salt to taste
• Crumbled queso fresco cheese
• Chiffonade of fresh basil or micro basil
• Avocado, diced