Preheat the oven to 350 degrees F. Butter and flour a 10-inch cake pan and set aside.
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
Using a food processor or blender, pulse the corn without water until it is coarsely ground. You do not want to puree the corn.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika and salt.
Whisk in, sour cream, milk, and lightly beaten eggs until well combined
Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan. If there is any leftover corn place it on top of the cake batter.
Bake for about 40- 45 minutes or until light golden brown and toothpick inserted in center comes out clean.