Corn Pancakes, Thai Style

I have made fried corn tidbits twenty different ways over the years, and I do think these are the best: fresh corn barely bound by eggs, seasoned with soy and chile, cooked in butter. Serve naked, with Basil-Soy Dipping
Sauce , or with a bit of lime and perhaps some minced chile and chopped basil on top. Other vegetables you can use: peas, preferably fresh.

2 eggs, separated

Salt and freshly ground black pepper

1/2 cup chopped scallion

1 teaspoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste

2 cups corn kernels, preferably just stripped from the cobs , but thawed frozen is acceptable

1 tablespoon soy sauce

1/4 cup all-purpose flour

3 to 4 tablespoons butter, peanut oil, or neutral oil, like grapeseed or corn

• In a large bowl, combine the egg yolks, a pinch of salt, a good 1/2 teaspoon or more black pepper, the scallion, chile, corn, soy sauce, and flour; mix well.
• Beat the egg whites until stiff. Put 3 tablespoons butter or oil in a large skillet (cast-iron or nonstick is best) over medium-high heat. Fold the egg whites into the corn mixture. When the butter foam subsides or the oil is hot, spoon pancake-sized dollops into the pan, 4 to 6 at a time.
• Cook until nicely browned on one side, 3 to 5 minutes, then turn and brown the other side. Keep warm in a low oven if necessary while you cook the remaining pancakes, adding the remaining butter or oil as necessary.
• Serve immediately.

Corn Pancakes, Korean Style.
• Add 1 tablespoon each minced fresh ginger and garlic; the chile is optional. Proceed with the recipe; use half neutral oil and half dark sesame oil to cook the pancakes.

Hot Curry Corn Pancakes.
• Increase the chiles to 2 teaspoons or more and substitute Hot Curry Powder
  for the soy sauce. Serve with Raita
  to cool off some of the heat.

MAKES: 4 servings

TIME: 30 minutes