In a large bowl, whisk together all ingredients, corn through basil.
Over medium-high heat, heat up 1 tablespoon of oil or enough to cover the bottom of the pan.
Once oil is hot, place ¼-⅓ cup scoops of batter in the pan and flatten slightly. Cook about 2 minutes per side.
Meanwhile, stir together yogurt ingredients.
Serve cakes with queso fresco, fresh basil, avocado, and yogurt.