Total Time
Prep 15 mins
Cook 16 mins

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.

Ingredients Nutrition


  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.
Most Helpful

This was good! Made it as written except added some chilis in. A bit bland by itself, but the chili sauce takes care of that! It's so versatile, you can add cumin and cheese and sour cream to make it Mexican. Thanks!

sashyd January 18, 2010