Thai Corn Cakes - cooking recipe

Ingredients

3 cups fresh corn kernels (or frozen)
3 tablespoons chopped cilantro
2 tablespoons garlic, peeled and chopped
1 jalapeno, seeded and chopped
2 tablespoons red bell peppers, seeded, chopped
3 eggs, beaten
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon fresh coarse ground black pepper
1/4 cup corn oil (for frying)
mixed salad green (for garnish)

Preparation

Preheat oven to 350*F.
Spread corn out in a single layer on a lightly oiled baking sheet.
Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Puree in a food processor. Fold in remaining corn by hand.
Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!