Chilly Corn Cakes

Corns are juicy and make an excellent snack when mixed with mild spices and lemon juice. Although its not something I look forward to. Being not a great  fan of Thai and Asian Food, I never use to have baby corns in my food. But these sweet corn tasted amazing in the pancakes and I had to shake hands with other variety too 🙂

While it might sound surprising to some people who are used to thinking about corn as a plain, staple food, or a snack food, or a summertime party food, corn is actually a unique phytonutrient-rich food that provides us with well-documented antioxidant benefits. In terms of conventional antioxidant nutrients, corn is a good source of vitamin C as well as the mineral manganese. Anyone who has eaten fresh corn-on-the-cob or freshly popped popcorn knows how satisfying this food can be to chew. Some of that satisfaction comes from corn’s fiber content. At 4.6 grams of fiber per cup, corn is a good fiber source, and in research studies, corn intake is often associated with good overall fiber intake. For example, persons who eat popcorn tend to have 2-3 times more overall whole grain intake than persons who do not eat popcorn, and they also tend to have higher overall fiber intake as well.

Apart from the health benefits, this recipe counts for a quick and easy recipe..

Ingredients:
1 1/2 cup Corn Kernels
1/2 cup All purpose flour
2 Eggs, lightly beaten
4-4 Spring Onions, thinly sliced
1-2 long red chili, deseeded and finely chopped
1 tbsp finely chopped Coriander
5 tbsp milk
4 tbsp vegetable oil, for frying
1 tsp Black Pepper
1/2 tsp dried Parsley, Oregano each
Salt to taste

Method:
Pull all the ingredients together in a bowl, season and  mix. Keep aside for 10 min to let it absorb the flavours.
Heat 1 tbsp of Oil over medium flame. Spread the batter in round shapes and cook it uncovered till you see small bubbles on top. Flip the side and cook untill crisp and golden.
Enjoy with Tomato Salsa or Avocado Guacamole. We had it with Tea and Bottle Guard Chutney. 🙂