Fresh Corn Cakes with Crab Tomato Salad
Ingredients
- 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
- 2 large eggs
- 1/4 cup sour cream
- Kosher salt and freshly ground black pepper
- 2 scallions, chopped (whites and greens separated)
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 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
- 1/4 cup fresh basil leaves, torn if large
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