Thai Corn Cakes

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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.

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Steps

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In food processor or blender , puree half the corn.

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Add garlic , shallots.

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And cilantro.

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Chop coarsely.

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Add fish sauce , sugar , salt and pepper.

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Puree.

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Add flour.

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Blend 1 minute.

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Add eggs.

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Blend 30 seconds.

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Pour into.

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Large bowl.

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Fold in all but 1 tablespoon of remaining corn.

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Heat oil in non-stick skillet over medium-high heat until shimmery.

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For each corn cake , drop about 2 tablespoons batter into pan.

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Cook in.

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Batches about 2 minutes , or until golden , turning once.

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Drain on paper.

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Towels and keep warm.

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To serve , make 2 stacks of corn cakes on small serving platter.

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Scatter.

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With remaining 1 tablespoon corn kernels and green onions.

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Drizzle.

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Generously with chili sauce.

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Ingredients

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corn kernels, garlic cloves, shallots, cilantro, fish sauce, granulated sugar, sea salt, black pepper, all-purpose flour, eggs, vegetable oil, green onions, sweet chili sauce