Thai Sweet Corn Cakes

Long my favorite appetizer, Thai Sweet Corn Cakes combine three of the best culinary ingredients available: corn, eggs and cilantro. Here's the recipe I recommend:

Ingredients:
2 cups drained canned, thawed, frozen or corn kernels
3 eggs
3 tablespoons cornstarch
½ teaspoon salt
1/8 teaspoon white pepper
2 tablespoons chopped green onions
2 teaspoons minced garlic
1/2 cup cucumber, diced
2 tablespoons fresh cilantro, chopped
Vegetable oil, for frying
Sweet Thai Chili Sauce *

Directions:
1. Remove 2 cups of fresh corn kernels from cob (or prepare 2 cups of frozen or canned kernels).
2. Dice cucumbers and set aside.
3. Chop cilantro and set aside.
4. In a small mixing bowl, beat eggs lightly. Add cornstarch, salt and white pepper. Mix.
5. Add corn, onions and garlic. Mix.
6. Place a wok or stir-fry pan over medium heat. Add vegetable oil to ¼-inch depth. When oil is hot, place corn batter mixture in pan using ¼-cup. Cook uncovered for approximately two minutes. Turn once and cook uncovered for approximately two more minutes.
7. Remove corn cakes from wok using spatula or slotted spoon and place on paper towel.
8. Let corn cake drain for 30 seconds, then transfer to serving plate.
9. Top with cucumber and cilantro and serve.

* Sweet Thai Chili Sauce – Can be sprinkled atop corn cakes when serving or can be used as dipping sauce. Look for Blue Dragon Thai Sweet Chili Dipping Sauce (available from Paul’s Fruit Market in Louisville and other grocers), or you can make your own.