I love sweetcorn more than the average person, I’d wager. When I lived in Thailand, I’d get some most days from one of the street stands, where they slice it off the cob for you and give you it in a bag or a cup with a spoon.
It’s fair to say the Thais love sweetcorn, too – they even use it as a topping on ice cream and as you can see above, eat it with sugar and Carnation milk (this was a bridge too far for me) on occasion.
There was a little stand next to the office I worked in and one at the end of the street I lived in, so I was never far from a regular supply of the good stuff, all mega-fresh from the fields – yum.
So, I was really excited to try Jen’s recipe for corn cakes – fried AND corn! Definitely for me. Jen writes a blog all about food, with recipes, restaurant reviews and general foodie observations which I enjoy reading immensely. Here’s the recipe for her corn cakes and black bean salsa.
The only difference I made was in the salsa – when I drained the corn, I added the water to the salsa which tasted great but did make it a bit watery, so make sure when you serve, you don’t end up with a plate full of water. I also added a metric ton of coriander to the salsa, as I love coriander.
I snaffled these two down for a late lunch and it was delicious! We’ll be having them for dinner along with some lamb cutlets I need to use up today. They’re pretty light for summer evening dins and also very quick to do.
Thanks, Jen! Make sure you check out her blog.