THAI CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
THAI CORN FRITTERS RECIPE
Steps:
- Break eggs into a large mixing bowl. Add fish sauce or salt, and soy sauce. Whisk together.
- Add tofu, corn, green onions, coriander, bell pepper, chili, and turmeric. Stir together.
- Mix the baking powder with the flour (this can be done right in your measuring cup). Add this to the wet mixture a little at a time, stirring to form a thick mixture. Taste-test it for salt, adding more fish sauce, or salt if not salty or flavorful enough.
- Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles right away, the oil is ready.
- Drop heaping tablespoons of the mixture into the oil - each one will be a fritter. Tip: Odd shapes are desirable (see photo). Fry at least 1 minute before disturbing - or until they have a more solid form - then gently turn. Fritters are done when they're golden-brown on both sides. Remove from oil and allow to drain on a clean tea towel or paper towel.
- Serve with Thai Sweet Chili Sauce for dipping. ENJOY! To Make Your Own Dipping Sauce: See our Thai sweet chili sauce homemade recipe .
Nutrition Facts : Calories 200 kcal, Carbohydrate 8 g, Cholesterol 28 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 1199 mg, Fat 17 g, ServingSize 12-15 portions (12-15 servings), UnsaturatedFat 15 g
THAI CORN CAKES
Make and share this Thai Corn Cakes recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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. Purée 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!
Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 105.8, Sodium 435.1, Carbohydrate 17.5, Fiber 2.4, Sugar 2.9, Protein 5.9
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