Fresh Corn Cakes with Crab and Tomato Salad – Marcel’s Culinary Experience

Ingredients

• 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
• 2 large eggs
• ¼ cup sour cream
• Kosher salt and freshly ground black pepper
• 2 scallions, chopped (whites and greens separated)
• ½ cup cornmeal
• ¼ cup all-purpose flour
• ¼ cup plus 1 tablespoon olive oil, divided
• 1 teaspoon white-wine vinegar
• 8 ounces cooked, fresh crab
• 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
• ¼ cup fresh basil leaves, torn if large