Thai Corn Pancakes
Wendy Hayes from Ken Hom's Asian Vegetarian Feast

2 lbs fresh corn on the cob (you'll need about 2 and half cups of kernels)
2 eggs, beaten
1 Tbs cornstarch
2 Tbs finely chopped fresh cilantro
1 Tbs finely chopped garlic
2 tsp finely chopped fresh ginger
half tsp black pepper
1 tsp salt
2 Tbs coarsely chopped fresh chilies (jalapeno) **or to taste
1 Tbs peanut oil (thou shall not substitute any other oil)

Remove the corn kernels from the cob with a sharp knife. You should end up with about 2 and half cups. Set aside half the corn in a separate bowl, combine the other half of the corn with the rest of the ingredients (except the oil) and puree them in the blender. Fold in the corn you had set aside.

Heat a frying pan, add the oil, and spoon in about 2 Tbs of the mixture. Cook pancake over medium heat for 2-3 minutes or until brown on one side. Using a knife or spatula, turn the pancake over and cook the other side until crisp and golden. Continue until you've used up all the mixture. Serves 4-6 as an appetizer, but this could also work as a side dish, or even a main course if you plan your menu right. ENJOY! Love, wendy.
P.S. They smell great!