3 c Corn kernels; roasted,
-Chopped Or canned corn;
-drained And chopped
1/2 c Egg substitute (or 2 eggs)
2 tb Cornstarch
1 tb Soy sauce (or fish sauce)
1 tb Chopped fresh cilantro
-Leaves
1 ts Minced garlic
1/4 ts Freshly ground black pepper
1/4 ts Onion power; optional
Six ears of roasted corn make about 3 cups of kernels.
In a medium bowl, scrape cobs of roasted corn to remove all kernels. Add
salt, if the taste is flat.
In another bowl, force milky liquid from cobs by turning knife to dull side
and rescraping cobs. (If using canned corn, omit and do not substitute
juice from can.)
Spread corn on a cutting board and chop coarsely – or pulse in food
processor. Return the corn to the bowl and add the egg and cornstarch and
reserved liquid.
Combine your choice of soy sauce or fish sauce, the cilantro, garlic and
pepper. Heat a large skillet over high heat. Remove from the heat and
spray with cooking spray. Return to stove and heat to medium-hot, spoon
batter into pan to make individual corn cakes. (About 2 tablespoons per
cake. The batter makes about 16 2-1/2-inch cakes).
Fry until gold brown on both sides (about 2 minutes each side).
Menu: grilled sword fish, warm ginger sauce (bottled), corn cakes, fresh
cilantro as garnish.
Date: Wed, 26 Jun 1996 10:14:48 -0700 (PDT)
Yields
4 Servings