Thai Corn Cakes

• 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)

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. Puree 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!

fresh corn kernels, cilantro, garlic, jalapeno, red bell peppers, eggs, cornstarch, salt, fresh coarse ground black pepper, corn oil, mixed salad green

Taken from www.food.com/recipe/thai-corn-cakes-368350 (may not work)