Thai Corn Cakes

This recipe came from Marty’s WineBar in Dallas, Texas!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  cups fresh corn kernels (or frozen)
• 3  tablespoons  chopped cilantro
• 2  tablespoons garlic, peeled and chopped
• 1  jalapeno, seeded and chopped
• 2  tablespoons red bell peppers, seeded, chopped
• 3  eggs, beaten
• 1  tablespoon cornstarch
• 1  teaspoon salt
• 3⁄4 teaspoon fresh coarse ground black pepper
• 1⁄4 cup  corn oil (for frying)
•  mixed salad green (for garnish)

Directions

1. Preheat oven to 350*F.
2. Spread corn out in a single layer on a lightly oiled baking sheet.
3. Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
4. While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
5. Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!