Step 1Using 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.
Step 2Place 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.
Step 3In 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.
Step 4In 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.
Step 5Remove the cakes from the heat and place a tablespoon of nasturtium butter on each to melt over the hot cakes.
Step 6Make 4 more cakes with the remaining batter, repeating the same process with the remaining tablespoon of butter. Serve them immediately, warm or hot.