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

corn kernels↗2 cups
garlic cloves, chopped↗2
shallots, chopped↗2
cilantro, chopped↗1 tablespoon
fish sauce↗1 tablespoon
granulated sugar↗1 teaspoon
sea salt↗1 teaspoon
black pepper, freshly ground↗1⁄4 teaspoon
all-purpose flour↗2⁄3 cup
eggs↗2
vegetable oil↗2 tablespoons
green onions, minced↗2
sweet chili sauce
to taste

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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