Thai Corn Cakes

Directions

1. 1
   In food processor or blender, puree half the corn. Add garlic, shallots.
2. 2
   and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
3. 3
   Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
4. 4
   large bowl. Fold in all but 1 tablespoon of remaining corn.
5. 5
   Heat oil in non-stick skillet over medium-high heat until shimmery.
6. 6
   For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
7. 7
   batches about 2 minutes, or until golden, turning once. Drain on paper.
8. 8
   towels and keep warm.
9. 9
   To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
10. 10
    with remaining 1 tablespoon corn kernels and green onions. Drizzle.
11. 11
    generously with chili sauce.