Wilton's corn cakes with nasturtium butter

Time 30 minutes
Yields Serves 4 to 8
Wilton’s corn cakes with nasturtium butter

Using a food processor fitted with a metal blade, puree the corn, onion and scallions for 2 to 3 minutes, until the mixture is finely chopped and starts to become creamy.


Place the pureed corn cake batter in a medium mixing bowl and whisk in the light brown sugar and eggs. Stir in the flour and finally the cream. Season with salt and pepper and set aside.


In a medium mixing bowl, use a whisk to combine 1 stick of the butter with the nasturtium blossoms and basil and season with one-fourth teaspoon salt and one-eighth teaspoon pepper. Whip this mixture for a few minutes with the whisk until the flowers are well incorporated and the butter is light and fluffy and stained with bits of flowers.


In a large nonstick skillet or heavy cast-iron pan over medium-high heat, melt 1 tablespoon of the butter, until it starts to brown. Add one-fourth cup of the corn cake batter at a time to form 4 corn cakes or however many your pan can fit. Lower the heat to medium and cook the cakes on one side until golden brown, about 4 minutes. Flip the cakes with a spatula and cook the other side for another 4 minutes.


Remove the cakes from the heat and place a tablespoon of nasturtium butter on each to melt over the hot cakes.


Make 4 more cakes with the remaining batter, repeating the same process with the remaining tablespoon of butter. Serve them immediately, warm or hot.

From “Spice: Flavors of the Eastern Mediterranean,” by Ana Sortun.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.