So remember a little over a month ago when I had my holiday Christmas party?  We all bring a gift and some food and eat like it’s nobody’s business?  Well, my co-worker Wes brought these in for us to enjoy.  Lemme tell ya, I tried these UNBELIEVABLE corn cakes, and fell in love.  While they’re not the most optimal in supportive nutrition, they do contain protein (eggs, and in the shrimp on the side) and fibrous carbs (the corn and other veggies, though the corn is pretty high in sugar, it is a fibrous carb) Seriously, guys- this is one you won’t want to miss.  YUM!!!!

Put into your food processor:

Ingredients for Thai Corncakes in food processor

1 tablespoon peanut oil (I use canola-use whatever you have on hand, but not olive)

Roughly chop the garlic; chop the chili and ginger.

Place the eggs, cornstarch, cilantro, garlic, chili, ginger, chili sauce and half the sweet corn in a food processor. Season with pepper. Using the pulse action, process for 30 seconds, or until smooth. Transfer to a bowl and fold in the remaining corn.  It’ll look like this:

Corncake Batter

Heat the oil in a large frying pan (I like non-stick). Spoon 2 tablespoons of corn mixture into the pan (I use my griddle) and cook over a medium heat for 2-3 minutes, or until golden. Turn over and cook the other side for 1-2 minutes, or until cooked through. Here’s what they look like:

Corncakes on the griddle

Repeat process until all mixture is used. (I have to add more oil after every 2 batches.) Drain pancakes on paper towels.  Top with the Cilantro Mayo.  ENJOY!

Thai Corncakes with Cilantro Mayo

To make the Cilantro Mayonnaise

Combine in a bowl, mixing well:

Cilantro Lime Mayo

Storage time: Coriander Mayonnaise can be made up the one day in advance: store, covered, in fridge. Corn pancakes can be made several hours in advance. Reheat gently just before serving.

Variation: use frozen corn kernels in place of canned corn.

I just thawed some shrimp here and topped with a sprinkle of Old Bay.  Yum!!!