1In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
2Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
3Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.