“Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.”
READY IN:
31mins
YIELD:
16 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor or blender, puree half the corn. Add garlic, shallots.
  2. and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
  3. Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
  4. large bowl. Fold in all but 1 tablespoon of remaining corn.
  5. Heat oil in non-stick skillet over medium-high heat until shimmery.
  6. For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
  7. batches about 2 minutes, or until golden, turning once. Drain on paper.
  8. towels and keep warm.
  9. To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
  10. with remaining 1 tablespoon corn kernels and green onions. Drizzle.
  11. generously with chili sauce.

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