Experience a new way to enjoy corn with these "Corn Rock" fried bites, reminiscent of biting into fresh corn on the cob. Fried with just enough binder to hold them together, you can savor the natural sweetness of the corn to the fullest. Serve with a fluffy white sauce made in a blender for an even more delicious treat. This is our top recommended recipe for summer, easy to make at home.
Ingredients
Main Ingredients (2 servings)
- Corn 2 ears
- Eggs 2
- All-purpose flour (as needed)
- Vegetable oil 100ml
Seasonings
- Salt (to taste)
- [A] Light Soy Sauce 1 tsp
- [A] Vinegar 1 tsp
- [A] Sugar 1 tsp
- Vegetable oil (for sauce)
Steps
- Peel the husks from 2 ears of corn.
- Shave the kernels off the cob with a knife. [Key Tip!] If it's difficult to shave, try cutting the cob in half lengthwise and then shaving off the kernels with the flat side down.
- Separate the egg yolks from the whites. Add 2 egg yolks and the shaved corn kernels to a bowl.
- Mix the corn and egg yolks well, ensuring each corn kernel is coated with egg yolk.
- Add 1 heaping tablespoon of all-purpose flour and mix everything together.
- Gradually add more all-purpose flour while mixing, repeating until the mixture has a sticky consistency where the corn kernels barely stick together (about the consistency of mixed natto).
- Shape the mixture into bite-sized balls and check if they hold their shape when gently squeezed in your palm.
- Refrigerate the shaped balls for about 5 minutes.
- For the fluffy white sauce, add the remaining egg whites to a blender.
- Blend the egg whites until they become frothy and white.
- While the blender is running, gradually add vegetable oil to emulsify, creating a mayonnaise-like consistency.
- Add 1 tsp light soy sauce, 1 tsp vinegar, and 1 tsp sugar and blend again.
- Continue adding small amounts of vegetable oil and blend until it reaches your desired consistency to complete the fluffy white sauce.
- Chill the finished sauce in the refrigerator.
- Heat frying oil to 170°C (340°F).
- Wet your hands with water and form the chilled mixture into bite-sized balls.
- Immediately add the shaped balls to the 170°C (340°F) oil and fry for 2-3 minutes.
- Once the surfaces turn golden brown and the bites float to the surface, remove them from the oil.
- Lightly fry the corn silk as well.
- Drain the fried corn rock bites and silk on paper towels and let them sit for a while to become crispy.
- Arrange the corn rock bites and fried silk on a serving plate.
- Serve with salt and the chilled fluffy white sauce to finish. Enjoy!
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