When you have fresh corn kernels, this is a great appetizer to serve to family or guests. You can also use canned corn, rinsed, well drained, and patted dry. As always, adjust the heat level to your liking and taste.
2 cups corn kernels
¼ cup cornmeal
¼ cup flour
1 egg, lightly beaten
1 T. green curry paste (or red curry paste)
1 green onion, chopped
1 handful Thai Basil, leaves stacked, rolled tightly and thinly sliced
1 birds eye chili, thinly sliced (remove seeds if you want less heat)
1 T. fish sauce
1 T. lime juice
4 T. oil
1/2 cup sweet chili sauce
Mix the corn, corn meal, flour, egg, curry paste, green onion, basil, chili, fish sauce and lime juice in a bowl.
Heat the oil in a large skillet over high heat.
Spoon the corn mixture very gently into the skillet to form patties and cook until golden brown on both sides, about 2 - 4 minutes per side. Turn them carefully!
Drain on wire racks instead of paper towels so they remain crunchy.
Serve with sweet chili sauce.