Asian Style Corn Cakes Recipes

Steps:

• Bring a saucepan of water to the boil.
• Remove kernels from corn cobs.
• Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
• Drain remove to a mixing bowl and allow to cool a little.
• Add all remaining ingredients (except oil) and mix well.
• Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little.
• Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side.
• Repeat with remaining mixture.
• Serve with lime wedges, or an Asian style dipping sauce of your choice.

Steps:

• Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
• In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
• Spread the mixture evenly into a single layer, then cover with cheese.
• Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
• Sprinkle with the scallions and enjoy while it's hot and cheesy!

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Steps:

• Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

Steps:

• Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
• Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.