In a medium mixing bowl, whisk together first 6 ingredients (through pepper); set aside. In a separate medium mixing bowl, whisk together yogurt, milk, oil and egg. Gently mix wet ingredients into dry ingredients until just combined; fold in corn and basil. Heat a large nonstick skillet or griddle over medium heat; spray with cooking spray. Working in batches, scoop about ⅓ cup batter onto the skillet; form batter into 3-4" circles, pressing down slightly. Cook until edges are set and dry and bottom of corncake is dark golden-brown (2-3 min.). Flip corncakes; cook until golden-brown on the other side (1-2 min.). Wipe skillet clean; respray pan and repeat with remaining batter. Top with sauce, if desired, and garnish with basil; serve warm.
Note: Find 14 oz. containers of fresh corn kernels seasonally in the Produce Department.