Make the Roasted Red Pepper Romesco Sauce
Using a food processor, finely mince the garlic and almonds.
Add peppers and process until smooth.
Add cayenne, salt, and vinegar, and process until well-mixed. Add oil and process until smooth. Scrape into a serving bowl.
Make the Fritters
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together yogurt, oil, and egg until mixed.
Stir yogurt mixture into cornmeal mixture just until combined.
Stir in corn and basil.
On a griddle, or in a skillet on the stovetop, add the oil, and when it's hot and shimmering, use a ¼ cup measure to scoop the batter, patting the tops lightly to level, making sure to leave ½" between them. Cook as you would your favorite pancake
Transfer to an oven-safe plate lined with paper towels and keep warm in a 250° F oven. Serve hot with romesco sauce.