Thai Corn Cakes Recipe

thai corn cakes

I always like the idea of balancing sweet/salty. This is a basic buttermilk corn biscuit-ey recipe that gets some Thai spices thrown into the mix. I had them cold the next day and they were still good.

2-3 ears fresh corn, or 1 can of corn
1/2 cup flour
1/2t baking powder
1/4t baking soda
1t sugar
Hawaiian salt and pepper, to taste
1-2t stinky fish sauce

A shot of Sriracha sauce
3/4 cup buttermilk
2t canola oil
1T fresh chopped cilantro
2 cloves garlic, finely chopped
1 shallot, finely chopped
Bit of butter and oil for cooking

If using fresh corn, blanch or microwave until crisp/tender. Sift together dry ingredients. Add buttermilk and oil and stir just until everything gets moistened. Add cilantro, garlic, shallot, fish sauce and corn and mix. You will get thick lumpy batter.

Melt butter and a bit of oil on a non-stick pan or flat griddle. Drop spoonfuls onto the pan and spread them to out. Cook about three minutes per side, til golden-brown.

Dipping Sauce
This sounded a little iffy at first, but it really punches up the corn cake. Plus, it takes about 15 seconds to make.
1/4 cup plum sauce
2-3T sherry
About 1/4t cinnamon

Mix together and serve with corn cakes